Chocolate dipped Macadamia Nut Shortbread also known as, Hawaiian shortbread cookies, are made with ground macadamia nuts. These simple slice and bake cookies are buttery, crisp, light and melt-in-your-mouth tender!
These buttery macadamia nut shortbread cookies are inspired by a honeymoon trip my husband and I took a few months ago to Maui, Hawaii. We couldn't get enough of these amazing shortbread cookies from the Honolulu Cookie Company. I knew I had to recreate them at home and boy, am I glad I did!
My version is lighter, more tender and has more macadamia nut flavor. It was love at first bite and my husband and I were teleported back to Maui. They taste exactly like a chocolate covered macadamia nut, but in cookie form! It's absolutely delightful and has become my new favorite shortbread cookie recipe.
If you're looking for more delicious shortbread cookies, check out my brown butter pecan cookies or Nutella linzer cookies.
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♡ Why You Will Love Macadamia Nut Shortbread
- Only 6 ingredients. You only need 6 simple pantry ingredients to make these Hawaiian shortbread cookies.
- Slice and bake. Slice and bake cookies are a breeze to make. After making the cookie dough, you shape it into a brick or log, chill, slice and then bake. Easy peasy!
- Quick and easy to make. Shortbread cookies are perfect for any beginner baker, as there are very minimal steps. Once your butter is softened, the dough comes together in less than 10 minutes.
- Perfect for sharing. These cookies are great for gifting, gatherings or as a fun treat for family and friends.
Ingredient Notes
Here are some notes about all the ingredients used in these Hawaiian Shortbread Cookies. Quantities and full instructions are in the recipe card below!
- Salted Butter - Make sure your butter is very soft. It will make it easier to cream. If you only have unsalted butter, you can add ¼ teaspoon of fine salt to the dough.
- Powdered Sugar - Powdered sugar will make these shortbread cookies super tender.
- Vanilla Extract - For flavor.
- All-Purpose Flour - I recommend using a kitchen scale to weigh your ingredients, especially your flour. Adding too much will make your cookies too dry and crumbly.
- Macadamia Nuts - Finely ground macadamia nuts will be added to the dough. Make sure you're using fresh macadamia nuts for the best flavor.
- Chocolate - These cookies will be dipped in melted chocolate. You can use milk chocolate, semi-sweet chocolate, dark chocolate or white chocolate. I recommend using a chocolate bar, as it melts more smoothly than chocolate chips.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Macadamia Nut Shortbread Cookies! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Ground Macadamia Nuts - In a food processor or grinder, finely pulse the macadamia nuts and set aside.
Step 2. Cream Butter & Sugar - In a large mixing bowl, whisk together softened butter, powdered sugar and vanilla extract until light and fluffy. You can use a stand mixer fitted with the paddle attachment or a hand-held mixer.
Step 3. Combine Flour - In 2 additions, sift in the flour and mix until just combined. The mixture will look crumbly, which is normal.
Step 4. Add Macadamia Nuts - Then mix in the finely ground macadamia nuts until combined. The mixture should clump together and be soft and a bit sticky.
Step 5. Shape & Chill - Roughly shape the dough into a brick about 7 inches long by 3 inches wide and 1 inch tall (18 x 7.6 x 2.5 cm). You can also shape it into a log too, as seen here in these Brown Butter Pecan Cookies! Wrap the the dough in plastic wrap and chill for at least 30 minutes.
Step 6. Slice - Using a sharp knife, cut into ¼ inch (6.3mm) thick slices. I was able to cut 33 cookies, however, the quantity will vary on how thick or thin your slices are.
Step 7. Freeze - Place cookies about 1 inch apart on 2 large cookie sheets lined with parchment paper and freeze for at least 2o minutes before baking.
💡 Tip
Freezing the cookies for 20 minutes before baking will help the cookies hold its shape.
Step 8. Bake & Cool - Bake in a preheated oven at 350ºF (180ºC) for 10 to 13 minutes. Let cookies sit on the baking sheet for several minutes and then transfer to a wire rack to cool completely.
Step 9. Melt Chocolate - Melt chocolate over a double boiler. I recommend transferring the melted chocolate into a short and narrow jar or glass to make it easier to dip the cookies.
Step 10. Dip - When the cookies are completely cooled, dip the corners of your cookies into melted chocolate, then place the cookies on a baking sheet or wire rack lined with parchment paper. Once the chocolate is set, serve and enjoy!
Substitutions & Variations
- Butter - You can use unsalted or salted butter. If you're using unsalted butter, add ¼ teaspoon of fine salt.
- Powdered Sugar - If you don't have any powdered sugar on hand, you can use ⅓ cup of granulated white sugar.
- Macadamia Nuts - Y0u can easily replace macadamia nuts with almonds, pistachios, hazelnuts and walnuts. You can even use peanuts.
- Melted Chocolate - You can use milk chocolate, semi-sweet chocolate, dark chocolate or white chocolate. I recommend using a chocolate bar, as it melts more smoothly than chocolate chips.
Key Equipment
- Bowls
- Electric Mixer - You can use a stand mixer or hand-held mixer.
- Baking Sheet
- Parchment Paper
- Plastic Wrap
- Pot or Pan - To make a double boiler for melting the chocolate.
Storage
- Baked Cookies at Room Temperature - Store baked cookies in an airtight container, on the counter for about a week.
- Baked Cookies in the Freezer - Store baked cookies in a freezer bag for up to 2 months. Thaw at room temperature before enjoying.
- Raw Cookie Dough in the Refrigerator - Macadamia nut shortbread cookies will keep in the fridge for up to 3 days. Let the cookie dough sit on the counter for 5 minutes or until warm enough to slice.
- Raw Cookie Dough in the Freezer - I would recommend slicing the cookies and then freezing them on a baking tray lined with parchment paper for 1 hour. Transfer to a freezer bag and keep in the freezer for up to 2 months. Bake from frozen.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams, rather than volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur’s Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Don't overmix the dough. Overworking the dough can make your cookies tough.
It's important to chill the cookie dough. This will make it easier to slice and prevent the cookies from spreading when baked.
Don't skip the chocolate Dip! Although the macadamia nut shortbread cookies are delightful plain, the melted chocolate elevates it.
FAQ
Bake until cookies are just starting to turn golden brown at the edges. I baked these cookies for 11 minutes. If you'd like a crisper cookie, bake for a few extra minutes.
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📖 Recipe
Macadamia Nut Shortbread
- Total Time: 1 Hour + 23 Minutes
- Yield: About 33 Cookies
Description
Chocolate dipped Macadamia Nut Shortbread also known as, Hawaiian shortbread cookies, are made with ground macadamia nuts. These simple slice and bake cookies are buttery, crisp, light and melt-in-your-mouth tender!
Ingredients
- ¾ Cup (12 tablespoons | 170g) Salted Butter, very soft (see note below)
- ½ Cup (57g) Powdered Sugar
- ½ Teaspoon Vanilla Extract or Paste
- 1 ⅔ Cup (200g) All-Purpose Flour
- ⅔ Cup (3oz | 85g) Finely Ground Macadamia Nuts
- 4 Ounces (113g) Chocolate Bar
Instructions
- Ground Macadamia Nuts - In a food processor or grinder, finely pulse the macadamia nuts, then set aside.
- Cream Butter & Sugar - In a large mixing bowl, whisk together softened butter, powdered sugar and vanilla extract until light and fluffy. You can use a stand mixer fitted with the paddle attachment or a hand-held mixer.
- Combine Flour - In 2 additions, sift in the flour and mix just until combined. The mixture will look crumbly, which is normal.
- Add Macadamia Nuts - Then mix in the finely ground macadamia nuts until combined. The mixture should clump together and be soft and a bit sticky.
- Shape & Chill - Roughly shape the dough into a brick about 7 inches long, by 3 inches wide and 1 inch tall (18 x 7.6 x 2.5 cm). Wrap the the dough in plastic wrap and chill for at least 30 minutes or up to 3 days in the fridge.
- Preheat Oven & Prep Pans - When you are ready to bake, set a rack in the center of the oven and preheat it to 350ºF (180ºC). Then line 2 large baking sheets with parchment paper.
- Slice - Using a sharp knife, cut into ¼ inch (6.3mm) thick slices. I was able to cut 33 cookies. The quantity will vary on how thick or thin your slices are.
- Freeze - Place cookies at least 1 inch apart on your prepared baking sheets and freeze for at least 2o minutes before baking.
- Bake & Cool - Bake one tray at a time for 10 to 13 minutes, rotating the pan halfway through. Shortbread cookies are ready when the edges start to become golden brown. I baked mine for 11 minutes, but you can go longer for crisper cookies. Let cookies sit on the baking sheet for several minutes and then transfer to a wire rack to cool completely.
- Melt Chocolate - Finely chop your chocolate and transfer to a heatproof bowl. Place the bowl over a small pot of simmering water, making sure the bottom of the bowl doesn't touch the water and heat until the chocolate is completely melted. I recommend transferring the melted chocolate into a short and narrow jar or glass to make it easier to dip the cookies.
- Dip - When the cookies are completely cooled, dip the corners of your cookies into melted chocolate. Let the excess chocolate drip off and then place the cookies on a baking sheet or wire rack lined with parchment paper. Once the chocolate is set, serve and enjoy!
Notes
Butter - If you're using unsalted butter, add ¼ teaspoon of fine salt to the cookie dough.
Storage - Cookies can be stored in an airtight container on the the counter for about 1 week.
Dipped Cookies - To help the chocolate set quicker, you can place them in the fridge for 15 to 20 minutes.
- Prep Time: 1 Hour + 10 Minutes
- Cook Time: 10 to 13 Minutes
Jackie says
I made two batches of these cookies for a Christmas cookie swap party and it was the favorite of the night. Every guest wanted the recipe. We enjoyed the light delicate texture and nutty flavor of the macadamia. Will be making these again and again.
Lisa says
Yay, I'm so happy it was a hit! It's definitely my favorite shortbread cookie! Thank you so much for trying this recipe and for your wonderful review! 😊
Janet says
These are just wonderful. I have never seen shortbread biscuits made with macadamia and was intrigued. I'm really please I gave this recipe a try.
Lisa says
Thank you so much for giving this recipe a try! I'm so happy you enjoyed it! 😊