Macadamia Nut Cookies Recipe | Diethood

Loaded with macadamias and cranberries, these macadamia nut cookies are filled with cream cheese for a decadent deal with. Tremendous mushy and chewy, they’re straightforward to make and are completely indulgent!

Stuffed White Chocolate Macadamia Nut Cookies

This straightforward Macadamia Nut Cookies recipe is what loaded cookie desires are made from. A mushy and chewy cookie base is flavored with vanilla and lemon, combined with white chocolate, dried cranberries, and macadamia nuts. Then the dough is wrapped round a easy cream cheese filling and baked to golden perfection!

The outcome? The very best stuffed cookies ever. The mix of crunchy, toasty, and fruity add-ins is just heavenly. You’d by no means guess they’re prepared in 30-ish minutes. Your cookie jar is ready!

What You’ll Want

The ingredient listing for these macadamia nut cookies consists of coconut, white chocolate, and cranberries. Examine the recipe card on the backside of the put up for full ingredient quantities.

• Unsalted butter: You may also use salted butter, however take away the salt in the remainder of the recipe.
• Pure Vanilla extract
• Eggs
• Egg yolk
• Darkish brown sugar
• Granulated piloncillo: You may substitute it for darkish or gentle brown sugar.
• All-purpose flour
• Cornstarch: This can add chewiness to your cookies.
• Floor ginger
• Salt
• Baking soda
• Toasted shredded coconut: Coconut flakes work too. You may also toast your personal shredded coconut by inserting it in a pan over low warmth and consistently stirring till aromatic and golden.
• White chocolate chunks: White chocolate chips work too.
• Lemon zest: Orange zest is a good substitute.
• Salted macadamia nuts: You may also use unsalted macadamia for this.
• Dried cranberries
• Cream cheese: You should use low-fat or full-fat cream cheese.

Methods to Make Macadamia Nut Cookies

Are you able to make these luscious macadamia cookies? Right here’s how you can do it:

• Put together the baking sheet. Preheat the oven to 350˚F. Line a baking sheet with parchment paper. You may also use a silicone baking mat for this. Set it apart.

• Combine the moist components. Whisk the melted butter, vanilla extract, eggs, and yolk, in a big mixing bowl till effectively mixed. Don’t add the moist and dry components into the bowl on the identical time.
• Add the dry components. Combine the darkish brown sugar and granulated sugar into the moist components till you get a clean combination. Add the all-purpose flour, cornstarch, floor ginger, salt, and baking soda. Stir them into the combination till you kind a comparatively moist dough. Don’t add extra flour except it’s too moist.

• Fold within the add-ins. Add the toasted coconut, white chocolate chunks, lemon zest, macadamias, and cranberries. Gently fold them into the dough. Don’t over-mix.

• Fill them. Seize 2 tablespoons of dough and rapidly roll them collectively right into a ball. Use your fingers to flatten it right into a thick disk and flippantly press your thumb down the center. Fill the cavity with 1/2 tablespoon of cream cheese. Add one other tablespoon of dough on high. Press it down and across the sides to seal the cream cheese inside. Gently re-roll it right into a ball. Set it apart and repeat for all of the dough.
• Bake them. Prepare 6 to eight balls of dough on the ready baking sheet; relying on the dimensions of your tray, you’ll must bake in batches. Depart about 4″ of house between every cookie as a result of they’ll unfold throughout baking.
• Press them down flippantly. Bake for 13 to fifteen minutes. Take away them from the oven and allow them to relaxation for 15 to twenty minutes earlier than serving.

Do I Want To Chill The Dough?

No! This can be a no-chill recipe that you would be able to pop proper into the oven. Nevertheless, if you wish to make the cookie dough prematurely you may retailer it within the fridge for a couple of hours till you might be able to bake.

Ideas & Variations

The following tips and variations will show you how to pull out good batches of macadamia nut cookies each time:

• Use the center rack. If doable, bake solely utilizing the center rack as a result of the underside and high racks often have an uneven warmth distribution. This manner, you don’t have to chop or prolong the baking time for any of the batches.
• Let the cookies relaxation. Don’t attempt to take away them from the tray proper after baking or they’ll crumble. You should allow them to relaxation in order that the cookies can end baking and agency up.
• Change the filling. You may also stuff these cookies with peanut butter, almond butter, or Nutella dollop.
• Use common chocolate. Milk, bittersweet, and darkish chocolate chips or chunks are a superb substitute for white chocolate on this recipe.

Serving Recommendations

These macadamia nut cookies are good along with your favourite morning espresso like my Dalgona Coffee or Mexican Coffee. Tea can also be nice, so strive my Starbucks London Fog Drink or Matcha Latte. A tall glass of heat or chilly milk is unbelievable with them, too, particularly in the event you dunk the cookies. 🍪

Methods to Retailer White Chocolate Macadamia Cookies

Our Macadamia Nut Cookies are full of cream cheese, that means refrigerating them is finest. Please place them in an hermetic bag or container for five to 7 days.

Can I Freeze These?

Sure! You may freeze macadamia nut cookies earlier than or after baking.

• Uncooked. Place the balls of dough in a parchment-lined baking tray. Freeze them for 1-2 hours after which switch them to a freezer-friendly bag or container. Freeze them for as much as 3 months. When able to bake, set them on the baking tray for 1 hour after which bake as ordinary.
• Baked. Prepare the cookies in a parchment-lined baking tray and freeze them for 1 hour. Place them in a freezer-friendly bag or container. Freeze for as much as 3 months. Set them on the counter till totally thawed once you’re able to eat them.

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ENJOY!