Browned Butter Macadamia Nut Cookies

Gorgeous browned butter, crushed macadamia nuts, flaky coconut, and irresistible white chocolate come together in this island-y cookie! Browned Butter Macadamia Nut Cookies are going to be your favorite summer-loving cookie. Go ahead and pretend you’re on a beach. I won’t judge.

These cookies are intoxicating. There, I said it. I mean, when you start with dark golden browned butter, you’re bound to get a truly magnificent cookie. The lager size is reminiscent of a bakery-style cookie, with a whopping 4 tablespoon in each dough ball. Trust me when I say that these browned butter macadamia nut cookies will be your new favorite this summer, and potentially all year long.

What you will need to make these browned butter macadamia nut cookies:

Salted butter

Dark brown sugar

Dark brown sugar

Granulated sugar

Large eggs

Baking soda

Salt

All purpose flour

White chocolate chips

Macadamia nuts

Unsweetened coconut flakes, optional

The Browned Butter

You will want to keep a close eye on the butter as it browns, otherwise it can burn very easily. I put my pan on the stove on high, and immediately put the two sticks of butter in it. As the pan heats, it starts to melt. I stir the butter frequently with a whisk, so that it melts evenly. After the butter melts completely, it will begin to bubble and foam. Ensure that you keep stirring, so the butter doesn’t bubble over. Also be cautious as the butter is extremely hot, and those little bubbles can spit up and burn you. I sometimes use an oven mit while I stir if I feel that the butter is exceptionally bubbly. At this point I turn the heat down to medium and continue whisking as it begins to turn golden in color. Remove the butter from the heat, and place the pan in the fridge or the freezer to speed cooling. You can allow it to cool completely, and it will turn into a beautiful paste. I allowed it to cool until about room temperature, and it was still liquid. Either texture will work for these cookies, just ensure that you use ALL OF IT. Those amazing little flecks at the bottom contains hoards of flavor, so get every last one into your cookie dough.

The Cookies

This cookie dough is magnificent. The scent is absolutely drool-worthy, and the additions of white chocolate, macadamia nuts, and coconut flakes create the most insanely satisfying texture. I chose to add the unsweetened coconut, but if you aren’t a fan of this shredded goodness, simply omit it.

I chill the dough balls for 45 minutes to make sure that they are solid. This allows them to spread less in the oven during bake time, thus rendering a thick and soft cookie that is totally reminiscent of your favorite bakery.

The Substitutes

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either use and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy: 

Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.

Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

You will also want to chose a chip that is dairy free. Nestle makes a n allergen friendly white chip that is dairy free among 7 other common allergens that they pledge is not in their product.

If you make these and love them, would you consider writing a review? This makes it easier for my recipes to rank with Google and for others to find them! 😊

Also, you might also love these Soft and Chewy Monster Cookies … happy baking!

XO,

Heather

Print Recipe

Browned Butter Macadamia Nut Cookies

Prep Time30 minutes mins

Cook Time10 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Uncategorized

Servings: 16 servings

Calories: 300kcal

Ingredients

• 1 cup, 2 sticks, salted butter, browned and cooled
• ¾ cup dark brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 1tsp baking soda
• ½ teaspoon salt
• 2 ½ cups all purpose flour
• 2 cups white chocolate chips
• 1 cup chopped macadamia nuts
• 1 cup unsweetened coconut flakes, optional

Instructions

• In a medium sized sauce pan, brown butter on medium – high heat until golden brown, whisking often. Be cautious of splatter. As soon as butter starts to brown, lower temperature and remove as soon as butter is desired color. Cool in refrigerator or freezer until room temperature.
• Cream the cooled browned butter in a standing mixer with both sugars for about 30 seconds. Add both eggs. Mix until well incorporated, and then add the baking powder and salt. Give it anther good mix, and then add the flour. Mix until well incorporated, then add white chocolate chips and macadamia nuts. Stir gently until they are mixed in. 
• Using a 4 tablespoon measure, scoop cookie dough onto a nonstick baking sheet and bake for 11-13 minutes at 375°F. 
• Cool on cookie sheet for five minutes, then transfer to a baking rack to cool completely. Store in an airtight container for 3-4 days. Enjoy! 

Notes

See blog for how-to’s and dietary substitutes.