Tuesday, 14 May 2013

White Chocolate and Macadamia Cookies

White Chocolate and Macadamia Cookies

My son came bouncing into the room, he had just returned from a holiday with friends at Byron Bay.
 "I had a great time" he said, "we stayed across from the beach and had pancakes every day for breakfast with bacon and maple syrup.  We also had the best cookies I have ever had, here I brought you one" and promptly gave me a White Chocolate and Macadamia Cookie ceremoniously wrapped in a serviette. 
You can imagine, my heart somersaulted with love - and the cookie was good.

The cookie was so good I had to make my own.
That is, after we had pancakes - well crepes really but don't start me on what is a pancake or pikelet.
This is a much debated subject in our house.   My Other Half is convinced what I call a pancake is actually a pikelet, so I prefer to cook crepes and avoid the whole subject.  

We cooked crepes with crispy bacon rashers and maple syrup, topped with a  little sifted icing sugar -
apparently very Byron Bay.     After shopping for macadamias and white chocolate buttons I managed to contrive some White Chocolate and Macadamia Cookies that were quite good.  In fact they were better than the original cookie after journeying 7 hours in a serviette to reach me.

I made two batches that day, each slightly different but totally acceptable. 
The orange rind helped soften the sweetness of the chocolate.

White Chocolate and Macadamia Cookies
125g butter, softened
1 teaspoon vanilla essence
1 teaspoon grated orange rind
1 cup firmly packed brown sugar
1 free range egg
1 1/2 cups plain flour
1 cup white chocolate buttons or pieces
1/3 cup finely chopped macadamias

Beat butter, vanilla essence, orange rind, sugar and egg in a small bowl with electric mixer until smooth.  


Finely chop the macadamia nuts in a food processor 
or mortar and pestle.

Roughly chop the white chocolate buttons in the same food processor or mortar and pestle.

Stir flour, nuts and chocolate into the mixture.  Roll level tablespoons of mixture into balls and place onto greased or baking paper lined baking trays placing them about 5cm apart.   Bake in a preheated moderate oven (180 C) for 15 minutes approximately or until firm and just starting to brown.  Cool on wire racks.

Store in an air tight container when cool.  They will last a week, if they are any remaining by then :D
White Chocolate and Macadamia Cookies -  not just for kids.
Buon appetitio, Merryn.


  1. What a clever boy getting you the recipe on a napkin! :D Thank you for sharing it with us Merryn!

  2. What a funny comment Lorraine, thanks, you really made my day :D