Bob’s Red Mill’s United States of Cookies: Macadamia Shortbread Cookies Dipped in White Chocolate

Hawaii’s cookie is a shortbread cutout chock-full of sweet, creamy macadamia nuts, dipped in white chocolate and sprinkled with flaked coconut.

Recipe source:

Macadamia nuts are so good! Not cheap, but worth every penny. White Chocolate Macadamia is my favorite Clif Bar and sometimes I can’t tell which one is the chunk I’m biting into.

The maple syrup used as a sweetener doesn’t impart any noticeable maple flavor to the cookie. When it first mixed in, the butter looked curdled, but I kept mixing and it smoothed out.

I am just loving my little food processor for all of these cookies calling for finely chopped nuts. I should have done this in batches, though, because I ended up with some big chunks here and there.

The above photo is after adding the dry ingredients (minus the nuts). It was very dry. Definitely a shortbread.

You can see some of the big chunks of nut here.

Every time I’ve tried to roll dough out between two pieces of parchment (or waxed paper) I wonder how they expect it not to just slide across the work surface. I tried dampening the table, but eventually switched to the piece of rubbery drawer liner that I use to keep my cutting boards from slipping (an essential tool, also useful to keep a bowl in place to whisk while streaming something in with your other hand. Thanks to Chef Flanigan at SNHU for tipping us off to that trick).

As you can see, the only problem is that the dough moves and the paper sometimes comes with it, wrinkling up. Then I pulled the paper taut and the dough tore. So, not perfect. But I made it work, eventually.

Pinkie for scale.

Here’s the thing about my cookie cutters: they’re mostly holiday-based. Tons of Halloween ones. Slightly fewer Christmas ones. A smattering of Thanksgiving and Valentine ones. I don’t think I even have a flower-shaped ones, but I have at least three different bats. So I didn’t have the pineapple shaped cutter the source recipe used. Nothing else seemed quite right. So I went with a crescent moon.

The dough, like most short doughs, doesn’t hold together well (see previous posts discussing how shortening decreases gluten development). Just press things back together.

Before baking

After baking. Not much color difference.

I used Ghirardelli again for the chocolate.

The recipe said to add two teaspoons of coconut oil to the chocolate. This makes it thinner and easier to dip, but also makes it take forever to set, and white chocolate already takes more time than dark (think of the high fat content).

Even after sitting overnight, the chocolate on the bottom of the cookie pulled away and stayed on the parchment paper. I thought maybe it just stuck more than it would have to waxed paper, but all of the pieces were soft and smeared on my fingers, so I popped them into the freezer for a bit and they set right up.

Overall impressions

I like these, and they definitely benefit from the white chocolate, since the shortbread dough isn’t very sweet. That’s good, that’s what you want paired with a very sweet coating. I definitely wouldn’t go for it without the sweet coating, though. Nice crunch from the macadamia nuts.

Tips and Suggestions

Dip in melted white chocolate without the coconut oil added so the chocolate will set better.

Next time

Buttery Walnut Potato Chip Cookies from Idaho. These sound delicious. I don’t like chocolate-covered potato chips (though I adore chocolate covered pretzels) but a friend once made a cupcake incorporating potato chips and they were pretty good. Sweet and salty is a good combination.

All photos by Amber Sutton

Originally published at

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