Macadamia Nut Cookies

Preparation info

  • Yield:


    cookies, approximately 2½ inches in diameter
    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Unfortunately, the scarcity of macadamia nuts keeps the price high, sometimes as much as 3 times that of walnuts, almonds, and hazelnuts. You can substitute any of those—chopped or coarsely crushed—for the macadamias, but I prefer pine nuts as an alternative. Leave them whole and toast them before mixing into the dough.


  • 14 ounces (400 g) granulated sugar
  • 3 ounces (85


  1. Using the dough hook at low to medium speed, cream the granulated sugar, brown sugar, and butter together until light and fluffy. Mix in the eggs and vanilla.
  2. Sift the flour with the baking soda and incorporate into the batter at low speed, together with the nuts and the coconut.
  3. Divide the dough into 4 equal pieces, about