Hooray for National Macadamia Nut Day!

Botanically speaking, Macadamia nuts are not actually a nut. From a purely culinary perspective, the Macadamia is a nut. Visitors to Hawaii always bring back a box of Chocolate Covered Macadamia Nuts as gifts. You would think Macadamia trees were indigenous to Hawaii, but the truth is they hail from Australia.

How did the Australian native become the symbol of a Hawaiian vacation? It all began with William Purvis, a sugar plantation manager on the Big Island. Sometime around 1882, Mr. Purvis visited Australia and was impressed by the beauty of the Macadamia Tree. He brought back seeds to Hawaii and planted them at Kaulena. For the next 40 years or so, the trees were raised as ornamental trees, not for their fruit. In 1921, a man from Massachusetts named Ernest Van Tassel, established the first Macadamia plantation near Honolulu. The early attempt of harvesting Macadamia for their fruits failed miserably. It seemed seedlings from the same tree often produced nuts of differing yield and quality. It took over 20 years of research by the University of Hawaii to improve the Macadamia. By the 1950s corporations began to take an interest in Macadamia nuts for commercial sales. Today Hawaii is one of the leading growers of Macadamia.

Compared to cashews, almonds and other common edible seeds, Macadamias are low in protein and high in fat. While they might not be the healthiest of choices, the edible macadamia nut is widely used in cooking. These seeds are so popular that they actually have an entire month (February) as well as a day for celebration. To indulge in the festivities of this day, you can eat Macadamias by the handful, fly to Hawaii for a box of Chocolate Covered “Nuts” or bake up a batch of cookies. Yeah, I’m going for the cookies.

White Chocolate Macadamia Nut Cookies
1 whole Egg, room temperature
1 Egg Yolk, room temperature
3/4 cup Butter, softened
3/4 cup Macadamia Nuts, chopped
2 cups Flour
2 tablespoons additional Flour
1/2 teaspoon Baking Soda
1/4 teaspoon Kosher Salt
1 cup packed Light Brown Sugar
1/2 cup White Sugar
2 teaspoons Vanilla Extract
3/4 cup White Chocolate Chips

At least 30 minutes prior to baking, set the eggs and butter on the counter to warm and soften prior to using.

Chop the Macadamia Nuts and set aside.

In a medium bowl, whisk together the flour, baking soda and salt. Set aside.

In the bowl of your standing mixer, cream the butter and sugars together. While the sugars cream, separate one egg. Discard the white or reserve for another use. Add the whole egg, egg yolk, and vanilla to the butter-sugars. Mix on medium-low until just combined.

Add the flour mixture in batches, mixing to combine completely between batches. Scrape down the sides of the bowl as needed and continue until all the flour has been added.
With a wooden spoon or soft spatula, stir in the white chocolate chips and macadamia nuts.

Cover the bowl with plastic wrap and chill dough for about an hour.

Heat the oven to 325 degrees. Line the baking sheets with parchment paper. Roll dough into 1 inch balls and place the prepared baking sheet.

If desired, press a few more white chocolate chips and macadamia nut pieces onto the tops of the cookies for a nice presentation.

Bake for 8 to 10 minutes or until edges just ever so slightly browned. The centers of the cookies should appear soft with a little puffy. Let the cookies cool on the baking sheet for about a minute, then transfer to a wire cooling rack.

Note: Dough needs to be kept cold between baking batches. The dough will hold in the refrigerator for up to 5 days.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen