These lemon macadamia nut cookies are ultra chewy with a perfect hint of citrus, toasted macadamia nuts, and white chocolate chips.

Lemon White Chocolate Macadamia Nut Cookies

White chocolate macadamia nut cookies are nice and chewy with toasted macadamia nuts, white chocolate, and a perfect hint of lemon. These cookies are just the thing for the citrus lovers in your life!
Course Cookies
Cuisine American
Keyword macadamia nuts, white chocolate, lemon cookies
Prep Time 25 minutes
Cook Time 16 minutes
Total Time 41 minutes
Servings 18 cookies
Calories 203kcal
Author Alyssa


  • 1/2 cup plus 2 tbsp unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp lemon zest (from about 1 large lemon)
  • 1 3/4 cup plus 2 tbsp all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 cup toasted macadamia nuts, chopped
  • 1/2 cup white chocolate chips


To toast the macadamia nuts:

  • Heat oven to 350°F. Place macadamia nuts in a single layer on a rimmed and ungreased baking sheet and toast for 8-10 minutes, or until they become fragrant and lightly browned. Immediately remove the toasted nuts from the sheet to a separate plate or bowl. If making the cookies right away, reduce the oven temperature to 325°F.

To make the cookies:

  • Add softened butter, sugars, egg, vanilla extract, and lemon zest to a bowl and beat using a mixer on medium speed until light and creamy.
  • Whisk together the flour and baking powder. Add to the rest of the ingredients and mix on low speed until just combined, taking care not to overmix.
  • Chop the toasted macadamia nuts into smaller pieces and add to the batter along with the white chocolate chips. Stir in until evenly dispersed.
  • Scoop batter using a 2-tbsp cookie scoop (or a spoon) and place onto parchment-lined baking sheets about 1 1/2-2" apart from one another to account for spreading.
  • Bake for 16-18 minutes, or until the edges are golden brown. Let cookies sit on the baking sheet for a few minutes, and them remove to cool completely on a wire rack.


I used a 2 tbsp cookie scoop to yield 18 nicely-sized cookies. Using a 1 1/2 tbsp scoop will probably yield about 22-24 slightly smaller cookies. If using a smaller scoop, reduce the baking time by a few minutes.
If you're baking one batch at a time, consider popping the waiting cookies on their sheets in the fridge. This helps prevent them from becoming too warm, which will make them spread more.


Serving: 1cookie | Calories: 203kcal | Carbohydrates: 24.7g | Protein: 2.2g | Fat: 10.8g | Saturated Fat: 5.4g | Cholesterol: 27mg | Sodium: 9mg | Potassium: 64mg | Fiber: 0.7g | Sugar: 14.3g | Calcium: 20mg | Iron: 0.9mg