Last Updated on 20 September, 2026 by Elby | The Tasteful Pantry
Macadamia white chocolate and orange cookies are buttery, thick and generously packed with creamy white chocolate and crunchy macadamias. Finely grated orange zest freshens and lightens the biscuit. They’re lightly crisp around the edges, soft through the centre and need only a short chill before baking. The orange juice isn’t needed for the cookies, so save it for my orange bircher muesli and leave the zest out of that batch.
More Citrus Baking Recipes
- Lemon Vanilla Cookies
- Chocolate Orange Cake
- Orange and White Chocolate Muffins
- Lemon Portuguese Tarts
- Orange Choc Chip Cookies
- Mandarin Almond Cake
Ingredients for Macadamia, White Chocolate and Orange Cookies
Wet Ingredients
unsalted butter – softened so it blends easily and helps give you that lovely chewy texture
light brown sugar – this adds caramel notes and helps the biscuits stay soft in the middle
egg – at room temperature so it mixes through without curdling
vanilla extract – for warmth and depth
orange – rind only, freshly grated for maximum fragrance
Dry Ingredients
plain/all-purpose flour – this forms the structure of the dough without making it heavy
custard powder – adds a gentle vanilla sweetness and softens the crumb
baking powder – for just a little lift
bicarb soda – helps the biscuits spread and brown beautifully
salt – essential for balancing all that sweetness
Extras
white chocolate chips – creamy, sweet and perfect in contrast with the citrus
macadamia nuts – raw and unsalted, adding buttery crunch. If your macadamias are quite large, give them a quick rough chop so each biscuit gets an even amount.
How to Make Macadamia, White Chocolate and Orange Cookies
Step one – Prepare the oven and trays. Heat the oven to 180°C or 160°C fan-forced. Line two large baking trays with baking paper.
Step two – Cream the butter and sugar. Beat the softened butter and brown sugar with a stand mixer or handheld electric mixer on medium-high speed for 4-5 minutes, scraping down the bowl as needed. The mixture should become paler, lighter and fluffy. The sugar may still feel slightly grainy; it doesn’t need to dissolve completely.
Step three – Add the flavourings. Add the egg, vanilla and finely grated orange zest. Beat on medium speed just until everything is evenly combined, then scrape down the bowl again.
Step four – Add the dry ingredients. Sift the flour, custard powder, baking powder, bicarb soda and salt into the bowl. Fold gently with a spatula or wooden spoon until only a few small streaks of flour remain. Avoid overmixing, as this can make the cookies firmer.
Step five – Fold through the extras. Add the white chocolate and macadamias, then fold until they’re evenly distributed and no dry flour remains.
Step six – Portion and chill the dough. Scoop portions of dough measuring approximately 1½-2 tablespoons onto the prepared trays, leaving about 5 cm between them. Don’t flatten the dough. Refrigerate the trays for 15 minutes to firm the butter and reduce excessive spreading.
Step seven – Bake the cookies. Bake for 10-12 minutes, or until the edges are lightly golden and set while the centres still look slightly soft. If your oven heats unevenly, bake one tray at a time or rotate the trays partway through.
Step eight – Cool before moving. Leave the cookies on the trays for 10 minutes. They’ll be very soft when first removed from the oven but will firm as they cool. Transfer them to a wire rack and allow them to cool completely.
Easy Changes and Substitutions
Dairy-free option: Use a plant-based spread to replace the butter and a vegan chocolate to make a dairy-free version of the macadamia, white chocolate and orange cookies.
Custard powder: The custard powder makes the texture surprisingly soft without being cakey. You can swap it 1:1 with cornflour for a similar result.
Macadamias: If your macadamias are on the larger side, give them a rough chop so they distribute evenly.
Use a different chocolate: Milk or dark chocolate can replace the white chocolate. I find dark chocolate produces a less sweet cookie and makes the orange flavour more noticeable.
Try another citrus fruit: Mandarin zest works beautifully with white chocolate and macadamias. Lime is also possible, although it creates a sharper citrus flavour.
Replace the macadamias: Pecans, peanuts or hazelnuts can be used, depending on what is already open in the pantry.
Make them nut-free: Leave out the macadamias and add a little more chocolate, or use pumpkin seeds if suitable for your household.
FAQ
Do I have to chill white chocolate macadamia cookie dough?
A short chill is strongly recommended. It firms the butter, helps control spreading and gives the flour time to absorb moisture. Without it, the cookies may become thinner and crispier.
Can I use roasted or salted macadamias?
Yes. Roasted macadamias provide a deeper, toastier flavour. If the nuts are salted, reduce or omit the added salt so the finished cookies remain balanced.
Can I use orange juice instead of orange zest?
Orange juice isn’t a direct substitute because it adds liquid and acidity to the dough. This can change the texture and cause unpredictable spreading. Use finely grated zest for a clear orange flavour without extra moisture.
Why are my cookies dry?
Dry cookies are commonly caused by too much flour, overmixing or baking until the centres look completely firm. Weigh the flour where possible and remove the cookies when the edges are set but the middles still look a little soft.
Do I have to use custard powder?
No. You can substitute it for an equal amount of cornflour or plain flour. The substitution won’t substantially change the flavour.
Why did my cookies spread too much?
The butter may have been too warm, the flour may have been undermeasured or the dough may not have chilled for long enough. Placing dough on a warm baking tray can also cause spreading.
Feedback and More: Have you given the macadamia, white chocolate and orange cookies recipe a go? Leave a star rating ⭐⭐⭐⭐⭐ or a comment below to let me know. Cheers, Elby!
If you enjoyed this recipe, you might also like some of my other biscuits and homemade biscuit post. Or for other sweet treats, try my muffins and bakery favourites. Come join me on Instagram, Facebook and Pinterest for more tasty ideas from The Tasteful Pantry.
Macadamia, White Chocolate and Orange Cookies
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 125 grams unsalted butter
- 150 grams light brown sugar - approx. ¾ cup
- 1 egg - room temperature
- 1 tsp vanilla extract
- 1 orange - rind only, see notes
Dry Ingredients
- 240 grams flour - plain, approx. 1½ cups
- 2 tsp custard powder
- ½ tsp baking powder
- ½ tsp bicarb soda - baking soda
- ¼ tsp salt
Extras
- 200 grams white chocolate chips - or chopped white chocolate
- 145 grams macadamia nuts - raw and unsalted, see notes
Instructions
- Heat the oven to 180°C | 160°C fan forced and line two cookie trays with baking paper.
- Using a stand or handheld mixer, cream the butter and sugar on medium-high until the sugar has dissolved and the mix is light and airy – approximately 4-5 minutes.
- Add the egg, vanilla and orange rind and beat on a medium speed until just incorporated.
- Sift in the dry ingredients and fold through with a spatula or wooden spoon. Stir in the chocolate and macadamias until evenly spread throughout.
- Place spoons of the batter (1½-2 tablespoons per biscuit) onto the prepared trays, approximately 5cm apart. Refrigerate for 15 minutes.
- Bake for 10-12 minutes, depending on the size. Rest on tray for 10 minutes before transferring to a rack to cool completely.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
