Macadamia Nut Shortbread Cookies Dipped in White Chocolate (gluten-free) (Hawaii)

These tender gluten-free macadamia nut shortbread cookies dipped in white chocolate are inspired by some of my favorite tropical ingredients from my home state of Hawaii! To my shortbread dough, I added chunks of roasted macadamia nuts, which give a deliciously nutty crunch to the cookie. Macadamia nuts, are actually native to Australia, but were introduced to Hawaii in the late 1800’s, where it thrived.

Check out all our United States of Cookies recipes here. Recipe courtesy of Joscelyn from Wife Mama Foodie.

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Servings 30 servings (approx.)
Prep Time 20 minutes
Cook Time 12 - 15 minutes
Passive Time 1 hour
Submitted By Joscelyn from Wife Mama Foodie.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 5
You:
Rate this recipe!
Servings 30 servings (approx.)
Prep Time 20 minutes
Cook Time 12 - 15 minutes
Passive Time 1 hour
Submitted By Joscelyn from Wife Mama Foodie.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. In a large mixing bowl, combine softened butter and maple syrup. Mix until well blended.
  2. Add 2 cups of flour and salt. Blend until well incorporated, about 1-2 minutes, and then mix in vanilla extract and macadamia nuts. If your dough is too dry for some reason, you can add a splash of water to bring it together; too loose add flour a tablespoon at a time until it forms a soft dough.
  3. Roll dough between to large pieces of parchment paper. Dust with a little flour if it gets sticky. Use any cookie cutter to cut out shapes and place 2-inches apart on a parchment lined baking sheet.
  4. Place pans in the refrigerator for at least 30 minutes to chill the dough. This helps the cookies hold their shape.
  5. Ten minutes before baking, preheat oven to 350F. Bake in the preheated oven for 12-15 minutes, or until edges are lightly browned and center is set. The cookies will be pretty light in color.
  6. Allow to cool slightly on the pan and then transfer cookies to a rack to cool thoroughly. They can be crumbly if handled when they're hot.
  7. While cookies are cooling, begin to melt your chocolate. Place chocolate and oil in a heat-safe bowl over a pot of simmering water. Stir constantly until chocolate and oil are melted and mixture is smooth.
  8. Dip cooled cookies halfway into the melted chocolate and place on parchment paper or a wire rack. Sprinkle immediately with shredded coconut or other topping of choice before chocolate hardens.
  9. Stack finished cookies in an airtight container between pieces of parchment or wax paper. Makes about 2½ to 3 dozen cookies, depending on the cutter you use.
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