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copycat white chocolate macadamia nut cookies

(1 rating)
Recipe by
Debbie Quimby
Vicksburg, MS

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 rating)
yield serving(s)

Ingredients For copycat white chocolate macadamia nut cookies

  • 1/2 c
    butter (1 stick), softened
  • 1 c
    dark brown sugar
  • 1/2 c
    coconut flakes, finely minced
  • 1
  • 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

  • 1
    Preheat oven to 300 degrees. In a large bowl, cream together the butter and sugar on high speed.
  • 2
    Add coconut, egg, milk and vanilla; mix well.
  • 3
    In another bowl, combine flour, baking soda, baking powder, and salt. Add the dry mixture to the wet mixture and combine until dough forms.
  • 4
    Mix in the white chocolate and nuts.
  • 5
    Measure 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)
  • 6
    DO 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.

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