Reviewed: Dec. 24, 2006

A pretty good cookie and my family liked it but it isn't the recipe I'm looking for. It was a bit dry/cakey. Also, you should definitely add more white chocolate (I threw in about 1/2 cup more). Instead of the almond extract, I would probably just do more vanilla. And I threw in a small handful of sweetened coconut flakes which add a nice little something extra to the flavor. Overall, it was decent flavor but I'm looking for a moister/chewier cookie.

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MochaCupcake

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Reviewed: Dec. 23, 2006

The best macadamia nut cookie I've ever made OR even tasted! Yummy! I turned down the oven slighly and cookied just a little longer. It made them soft and chewy. ^^ I used only 1/4 cup of macadamian nuts. My family's not much into nuts.

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Maya

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Reviewed: Dec. 20, 2006

I just made these cookies today! WOW! I followed the recipe exactly as it is and they are wonderful. My husband says this one is a keeper.

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Cindy916

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Reviewed: Dec. 7, 2006

These weren't bad, but they weren't the cookies I was hoping for. Mine came out crisp and I wanted them soft and chewy, and they spread a bit too much for me. I got a little over 60 cookies with this recipe.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Dec. 6, 2006

This recipe is pretty much the same one on the bag of white chocolate chips. Pretty good cookies, I think white chocolate chunks work better, and more nuts.

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Tracy Graves

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Reviewed: Dec. 4, 2006

These are my favorite type of cookie and I've been searching for a recipe to make them just the way I like them. I followed the recipe exactly using large eggs and a pretty exact measuring spoon. I also chopped the macadamia nuts myself and used toll house white chocolate chips. When I balled the cookies, they didn't really change shape in the oven, so if you're looking for flat cookies, smush the balls down. Also watch the edges of the cookies, as soon as they start to golden, remove from the oven. I would use store chopped macadamia nuts next time as the macadamia is a little over powering, but that could be because of my own chopping skills, or lack thereof. These came very very close to being my dream cookies and they have gone over very well so far.

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debhenry

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Reviewed: Nov. 20, 2006

Since macadamia nuts are really expensive in where I live, I used cashews instead. They turned out nicely and I just love the white chocolate taste. My first batch didn't expand so I used my hands to push down and shape the cookies on my second batch. I already finished eating my first batch all by myself as I'm writing this review. Every1 should try this recipe!

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Rainbow

Cooking Level: Beginning

Home Town: Shenzhen, Guangdong Province, China

Living In: Burnaby, British Columbia, Canada

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Reviewed: Nov. 19, 2006

Made these for hubby who loves both white chocolate and macadamia nuts....these were good. The cookies did flatten a bit when in the oven. That was the only complaint. Will make again. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Nov. 19, 2006

Made cookies with walnuts instead of macadamia nuts because the grocery store was out. But still turned out amazing! Were soft, thick and fluffy, but not TOO soft, thick and fluffy. Used 1 tsp. of vanilla instead of 1/2 vanilla and 1/2 almond extract. AMAZING will make again

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lindsay257

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Reviewed: Nov. 15, 2006

I made sure that everything was measured extremely accurately, but the cookies didn't spread at all. Infact they held their exact shape. I always use real butter and I am not sure if that makes a difference or not but next time I will add less flour and I will add more white chocolate as other reviews have recommended. I used salted macadamia nuts and the over all flavor of the cookie was very good.

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SANDI K

Cooking Level: Expert

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Reviewed: Oct. 21, 2006

I really liked it...melt in your mouth texture. however I'm not a big almond fan so I think I'll cut down on the amount of almond I use next time

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MissRebeccaEmily

Cooking Level: Intermediate

Living In: Vancouver Island, British Columbia, Canada

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Reviewed: Sep. 30, 2006

They just didn't turn out and lacked flavor!

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CHRYS01

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Reviewed: Sep. 19, 2006

I was looking for the ultimate recipe, this one just didn't suffice. Next time I would probably add more butter or sugar, something to make them more flat and chewy...

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HungryHarriet

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Reviewed: Jul. 19, 2006

I used this recipe, but added a little more white chocolate pieces and a tad more almont extract. Everyone loved them! Big hit!!

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Melissa

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Reviewed: May 11, 2006

These are delicious! I followed the recipe as is (well, okay, I added a bit extra white chocolate ;) ); although, like others have said, they took a couple minutes longer (+ 2.5 minutes).. And for once the number of cookies I got equals the yield!

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JMJ

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

Living In: Prince George, British Columbia, Canada

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Reviewed: Mar. 8, 2006

Really good, but I burnt then the first time making them

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melaniese

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Etobicoke, Ontario, Canada

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Reviewed: Mar. 3, 2006

My husband really enjoyed these, but I did not coarsely chop the nuts - I semi-chopped them.

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Dinah E.

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Reviewed: Feb. 23, 2006

I made these as a gift and they turned out great. Loved the almond extract - it added some extra zing. They took longer than 10 minutes to cook, but they were well worth the wait. Thanks!

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ZEENES

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Reviewed: Feb. 14, 2006

My cookies didn't turn out as the picture shows. Not excactly what I was looking for but they are still ok. They are just like chocolate chip cookies only a different color chip. I omitted the almond extract and added more vanilla also. I am looking for a recipie that turns out as close to the pillsbury white chocolate chip macadamia cookie dough you buy in the store.

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