Hawaiian Macadamia Nut Cookies

[The Maca-rena Remix]

Buttery, tropical cookies featuring rich macadamia nut oil and optional macadamia flour for double the island flavor. These grain-free treats deliver the perfect chewy-crisp texture with a hint of coconut.

Makes

24 cookies

Total Time

45 min (20 min prep)

Ingredients

Dry Ingredients:
1-3/4 cups (210g) almond flour
1/2 cup (60g) macadamia nut flour (optional)
1/2 cup (100g) brown coconut sugar
1 tsp (4g) baking soda
1/2 tsp (3g) Diamond Crystal kosher salt

Wet Ingredients:
1/3 cup (80ml) macadamia nut oil
1/4 cup (60g) butter (grass-fed preferred), softened
1 large egg (pasture-raised preferred)
2 tbsp (40g) raw honey
1 tsp (5ml) vanilla extract

Mix-ins:
3/4 cup (90g) macadamia nuts, roughly chopped
1/3 cup (30g) unsweetened coconut flakes
1/4 cup (40g) dark chocolate chips (85% cacao preferred)

Steps

Prep:

Preheat oven to 325°F (163°C). Line two baking sheets with parchment paper. In medium bowl, whisk together almond flour, macadamia flour (if using), brown coconut sugar, baking soda, and salt.

Mix:

In large bowl, whisk together macadamia nut oil, softened butter, egg, honey, and vanilla until smooth and well combined.

Combine:

Add dry ingredients to wet ingredients, mixing just until combined. Fold in chopped macadamia nuts, coconut flakes, and chocolate chips until evenly distributed.

Shape:

Using cookie scoop or spoons, drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Gently flatten each cookie slightly with fingers or fork.

Bake:

Bake 12-15 minutes until edges are golden brown and centers are set but still slightly soft. Rotate pans halfway through baking for even browning.

Cool:

Let cookies cool on baking sheet 5 minutes, then transfer to wire rack to cool completely. Store in airtight container up to 1 week.

Make it Good For The Gut (Optional)

Replace honey with raw manuka honey for antimicrobial benefits. Add 1 tbsp fermented vanilla extract if available for enhanced flavor and probiotics. Include 1 tsp prebiotic acacia fiber powder with dry ingredients to support beneficial gut bacteria. Swap chocolate chips for fermented cacao nibs for antioxidants without added sugar. Add 1 tsp ground ginger to dry ingredients for digestive support and warming spice.

Remix Options

Flour Alternatives: Replace almond flour with 2 cups (240g) cassava flour for nut-free version, or use 1-1/2 cups (180g) oat flour (certified GF) plus 1/4 cup (30g) coconut flour. Oil Swaps: Use avocado oil or melted coconut oil if macadamia oil unavailable, or increase butter to 1/2 cup (115g) total for richer flavor. Sweetener Options: Replace brown coconut sugar with 1/2 cup (120ml) pure maple syrup (reduce other liquids by 2 tbsp), or 1/3 cup (65g) allulose for lower glycemic option. Tropical Variations: Add 1/4 cup (40g) dried pineapple pieces, 2 tbsp (15g) toasted coconut, or 1 tsp lime zest for extra island flavor. Nut Alternatives: Replace macadamias with chopped pecans, Brazil nuts, or cashews for different flavor profiles. Spice Blends: Add 1/2 tsp ground cardamom and 1/4 tsp cinnamon, or 1 tsp coconut extract for enhanced tropical taste. Mini Versions: Make 48 mini cookies using 1 tbsp dough each, bake 8-10 minutes at same temperature.

Good To Know

Macadamia Oil Benefits: Cold-pressed macadamia nut oil provides heart-healthy monounsaturated fats and subtle nutty flavor – store in cool, dark place and use within 6 months for best quality. Ingredient Selection Tips: Choose raw, unsalted macadamia nuts and toast lightly in 325°F (163°C) oven for 5-7 minutes before chopping for enhanced flavor and crunch. Texture Secrets: Don’t overmix once flour is added – mix just until combined to prevent tough cookies, and chill dough 15 minutes if too soft to handle. Make-Ahead Instructions: Dough can be made 3 days ahead and refrigerated, or shaped into balls and frozen up to 3 months – bake frozen cookies 2-3 minutes longer. Storage Guidelines: Store in airtight container at room temperature up to 1 week, or freeze baked cookies up to 3 months in freezer-safe bags. Reheating Instructions: Warm cookies in 300°F (149°C) oven for 3-4 minutes to restore crispness, or microwave 10-15 seconds for soft texture. Freezing Tips: Cool completely before freezing, layer between parchment paper in containers, and thaw at room temperature 15-20 minutes before serving. Air Fryer Method: 300°F (149°C) for 8-10 minutes – place cookies on parchment-lined basket, bake in batches of 6-8. Check at 5-minute mark for doneness. Convection Oven: Reduce temperature to 300°F (149°C) and bake 10-11 minutes – convection fans cook faster and more evenly, watch closely to prevent over-browning. Troubleshooting: If cookies spread too much, chill dough longer; if too dry, add 1-2 tbsp macadamia oil; if not browning, increase oven temperature by 25°F (14°C).