I came up with this recipe as a way to use up all the extra macadamia nuts my mother-in-law sends my wife and I each holiday season. Even though I’m known for using dark chocolate, I really like the way white chocolate works with this recipe. Enjoy!

Bake the Cookies

Preheat oven to 325°F.

In 8-inch saute pan, bring butter to golden brown (~5 to 8 minutes).

Stir in brown sugar and let stand in refrigerator for 45 minutes.

Grate 3oz white chocolate. Coarsely chop remaining 5oz. Set aside.

Combine flour, baking powder, baking soda and salt. Set aside.

Place cooled butter in mixer. Using the paddle attachment, add granulated sugar and beat until fluffy.

Beat in egg and vanilla.

Beat in dry ingredients.

Add grated white chocolate and macadamia nuts. Stir until combined.

Roll dough into 1 1/2-inch balls. Dip top in coarsely chopped white chocolate. Place on non-stick cookie sheet, spaced 3-inches apart.

Bake for 15-20 minutes. Cool on rack.

Store in an airtight container at room temperature for up to one week.