Macadamia Nut Snowball Cookies Recipe (2024)

FAQs

Why do my snowball cookies go flat? ›

Snowball cookies should not flatten. Since they do not contain a leavening agent, the main factor to check is that the dough is chilled before baking.

These cookies are a classic for a reason. Buttery macadamia nuts go so well with white chocolate, and I can't think of a better cookie for a nut-lover. The crunchiness that macadamias add to the dough is heavenly. (You might also like my pecan chocolate chip cookies, by the way).

Why is white chocolate often paired with macadamia nuts? Both white chocolate and macadamia nuts are mild in flavor and complement each other well. White chocolate tastes a bit sweeter than semi-sweet chocolate chips, which creates a nice balance with salty macadamia nuts.

TASTE: Creamy white chocolate and slightly salty macadamia nuts, all in a classic brown sugar cookie base. Delicious! TEXTURE: Soft and chewy center, crispy edges, and full of crunch thanks to the white chocolate chips and macadamia nuts throughout.

Try using baking powder instead of baking soda. Baking soda encourages spreading while baking powder puffs the cookies up. If your recipe calls for 1 teaspoon of baking soda, you would use 3 to 4 teaspoons of baking powder.

Macadamia nuts can be eaten raw or used in recipes. While high in fat, macadamia nuts mostly contain monounsaturated fats, a heart-healthy type of fat that can help reduce your risk of heart disease and type 2 diabetes.

Macadamia nuts are higher in monounsaturated fats, which are considered heart-healthy fats. They also contain thiamin, manganese, and magnesium. Almonds, on the other hand, are rich in vitamin E, magnesium, and calcium. They are also a good source of protein and healthy fats.

Among them, rancid flavor development is the most common form of flavor deterioration. Macadamia nuts are susceptible to rancidity since the kernels have more than 75 percent oil and that oil Is mostly unsaturated.

There's a reason why macadamias aren't often sold in their shells. Macadamia nut shells are one of the toughest shells to crack, requiring 300lb per square inch to break. By the time you'd got into the macadamia nut, you'd be too tired to eat it!

Macadamia nuts have more than double the amount of plant-based protein when compared to cashews, 7.5x more thiamin (energizing B vitamins) than almonds, double the amount of manganese (metabolism and brain boosting mineral) than almonds, more fiber and iron than walnuts.

What does macadamia nut symbolize? ›

Message: Macadamia inspires us to use ingenuity, creativity, skill and teamwork to begin a new project or embark on a new adventure. This signals a time when our creative ideas could spread beyond our imagination and open doors for others.

While macadamia nuts are edible for humans and often found in dessert recipes, ingestion by dogs leads to poisoning. The toxic component within the nut is unknown, but the margin of safety following ingestion is small with just a few nuts leading to intoxication in a small to medium sized dog.

“You can count on [it for] a softer and more tender crumb.” “A bonus benefit is it prevents the cookie from spreading too much while baking,” he adds, noting that a more compact, thick cookie typically yields a chewier outcome. But incorporating cornstarch isn't the only tip to make a cookie more palatable.

INGREDIENTS: ROLLED OATS, DATE PASTE, TAPIOCA SYRUP, PROTEIN BLEND (WHEY PROTEIN ISOLATE, DRIED EGG WHITES), EXPELLER PRESSED HIGH OLEIC SUNFLOWER OIL, INVERT SYRUP, WHITE CHOCOLATE CHIPS (SUGAR, COCOA BUTTER, WHOLE MILK, SOY LECITHIN [AN EMULSIFIER], VANILLA), PLUM PUREE, SOLUBLE CORN FIBER, MACADAMIA NUTS, VEGETABLE ...

As they cool, the liquified sugars cool and harden, producing crisp bottoms and edges, and the air inside cools, causing the cookie to deflate slightly.

You Used Too Much Sugar

Like butter, sugar helps cookies spread in the oven because it liquifies when heated. Too much sugar and not enough flour could lead to flat cookies. If your cookie recipe calls for a high ratio of white sugar, it's likely that your cookies will turn out flat.

Too Much Flour

This may seem counterintuitive—after all, isn't flour a key ingredient in baking? Yes, but if you add too much flour, your cookies won't spread as they bake. Too much flour causes the dough to become dry and crumbly, which prevents it from flattening out during baking.

Snowball cookies will last up to 3 days at room temperature, in a sealed container, or up to 2 weeks if stored in the refrigerator. Add them to your Christmas Dessert Charcuterie Board when ready to enjoy!