Toasted Macadamia Lace Cookies with White Chocolate Strawberry Filling
Prep time: 
Cook time: 
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Yield: 50 single cookies and about 2 dozen sandwich cookies
Lace Cookies
  • 4 ounces unsalted butter, melted
  • 5 ounces whole salted macadamia nuts, toasted, then finely chopped
  • 1 cup granulated sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon table salt
White Chocolate - Strawberry Filling
For the Cookies
  1. Preheat the oven to 350 degrees F. Line two or three large baking sheets with silpats or parchment paper.
  2. In a medium bowl, combine the finely chopped, toasted macadamia nuts (I pulse them in a food processor to get them finely chopped), the sugar, egg, salt and vanilla extract. Stir until blended, then slowly pour in the melted butter while stirring, until blended into a batter.
  3. Drop the batter by slightly heaping teaspoonfuls about 3 inches apart, on the prepared baking sheets. Bake until the cookies are golden brown, 6 to 8 minutes. Let the cookies cool on the sheets on racks for 5 minutes before transferring them to racks to cool completely. Repeat with the remaining batter after the sheets have cooled.
  4. Spread the underside of half of the cooled cookies with about a scant teaspoon of the white chocolate - strawberry filling (below), and sandwich with the other half of the cooled cookies, underside down. If using some of the cookies for the verrines above, partially curl those cookies around a wooden spoon handle when they're still warm, then let set and remove from handle.
For the White Chocolate Strawberry Filling
  1. Place white chocolate in a bowl over a simmering pot of water and let melt, stirring so it doesn't burn (alternatively, you can use the microwave). Stir in the strawberry powder and teeny, tiny pinch of salt, until uniform. Let cool, then spread on underside of half the cookies and sandwich with the other half of the cookies, top side up.
Recipe by parsley sage sweet at