Copycat White Chocolate Macadamia Nut Cookies

Debbie Quimby


My favorite store-bought cookie is the Great American Cookie Company's White Chocolate Macadamia Nut cookie.

It's better than any macadamia cookie out there ... anywhere.

I FINALLY found a copycat recipe online ( that's as close to GACC's version as you can get. Enjoy!

★★★★★ 1 vote
app 2-1/2 dozen cookies


1/2 c
butter (1 stick), softened
1 c
dark brown sugar
1/2 c
coconut flakes, finely minced
1 Tbsp
1 tsp
vanilla extract
1 1/2 c
all purpose flour
2 tsp
baking soda
1/2 tsp
baking powder
1/2 tsp
8 oz
solid white chocolate, cut into chunks
1 c
macadamia nuts, chopped

How to Make Copycat White Chocolate Macadamia Nut Cookies


  • 1Preheat oven to 300 degrees. In a large bowl, cream together the butter and sugar on high speed.
  • 2Add coconut, egg, milk and vanilla; mix well.
  • 3In another bowl, combine flour, baking soda, baking powder, and salt. Add the dry mixture to the wet mixture and combine until dough forms.
  • 4Mix in the white chocolate and nuts.
  • 5Measure out about 2-1/2 tablespoons dough and form a ball. Drop each ball of dough onto an ungreased cookie sheet about 3 inches apart. Bake for 12-14 minutes. (I use a cookie scoop for less mess)
  • 6DO NOT OVERBAKE. Cookies should come out of the oven appearing slightly browned, yet undercooked. When cooled, the cookies will be soft and chewy like the original.

Printable Recipe Card

About Copycat White Chocolate Macadamia Nut Cookies

Course/Dish: Chocolate