Your guest will rave over the dishes you can create with the following macadamia nut recipes. These recipes are great for a holiday dinner, luau, fundraiser, party or any special occasion. The macadamia soup is fantastic. If you need to order any quantity of macadamia nuts for these macadamia recipes, you can order them from the link at the bottom of the page.

The following Macadamia nut recipes were compiled from some of my Hawaiian friends and their families.


2 cups of chopped Hawaiian Macadamia nuts
5 ¾ cups of all - purpose flour
2 cups of granulated sugar
5 teaspoons of baking powder
1 teaspoon of baking soda
2 cups of fresh carrots minced or grated
1 ½ teaspoons of ground cinnamon
1 ½ cups of crushed pineapple (canned)
1 ½ cups of whole eggs
> 1 cup of Hawaiian Macadamia nut oil
2 teaspoons of fresh grated orange zest

Preheat oven to 400 degrees and grease muffin pans. In a large bowl combine flour, sugar, baking powder, baking soda and cinnamon and mix well. In another bowl, combine carrots, pineapple, eggs, oil and orange zest and mix well. Pour the wet mixture into the large bowl of the dry mixture and mix until blended well. Fold in the macadamia nuts and spoon the batter into the muffin pan. Bake for 20 - 25 minutes or until lightly brown. Immediately remove the muffins from the pan to cool. This is one of my favorite macadamia nut recipes.


¼ cup of softened butter or margarine
¾ cup of light brown sugar
2 eggs beaten
1 ¾ cups of all purpose flour
½ teaspoon of salt
¼ teaspoon of baking soda
2 teaspoons of baking powder
¾ cups of chopped Hawaiian macadamia nuts
1 cup of shredded fresh pineapple with the juice

Preheat oven to 350 degrees. Mix the butter and sugar and beat in the eggs. combine the flour, baking soda, baking powder and salt. Stir the mixture until well blended. Fold in the macadamia nuts. Stir ½ of the flour mixture into the creamed mixture and then gently stir in the pineapple and then gradually stir in the remaining flour mixture. Put the batter into a greased 9 x 5 x 3 bread pan and bake 1 hour. After one hour test if done with a toothpick. The toothpick should come out dry. If the toothpick is wet, cook until an inserted toothpick comes out dry. Cool and enjoy. This is one of the easiest macadamia nut recipes.


1 1/3 cups of milk
¾ cup of sugar ¼ cup chopped toasted macadamia nuts
1 dash of salt
1 teaspoon of vanilla extract
3 eggs separated
1 tablespoon of cornstarch
1 8 inch baked pastry shell
Whipped cream

Combine 1 cup of milk, ¼ cup of sugar, ¼ cup of macadamia nuts, salt and vanilla in a double boiler. Place over boiling water until scalded. Combine remaining 1/3 cup of milk, egg yolks, and cornstarch and add to hot milk mixture. Cook stirring constantly to prevent burning, until thickened. Remove from heat and cool slightly. Beat egg whites with remaining ½ cup of sugar until stiff. Carefully fold into the milk mixture and turn into the baked pie shell. When cool, top with whipped cream and sprinkle with a few tablespoons of chopped macadamia nuts. This is one of the macadamia nut recipes straight from Hawaii.

The Following two Macadamia nut recipes are really delicious.


4 eggs
1 cup of sugar
½ cup vegetable oil
¾ cup of pineapple juice
½ cup of canned crushed pineapple in juice
1 tablespoon of baking powder
3 cups of flour
½ cup of chopped macadamia nuts

Preheat oven to 350 degrees. Combine eggs, sugar, oil, juice, and pineapple and mix well. Sift together baking powder and flour and mix into the pineapple mixture. Fold in the macadamia nuts. Pour into a greased wax-paper lined 9x5 inch loaf pan and bake at 350 degrees for about 50 minutes or you can use greased muffin pans filled about ¾ full and bake at 350 degrees for 25 minutes. This macadamia nut recipe is perfect for the pineapple lover in the family.


1 ¼ cups of all purpose flour
½ teaspoon of baking soda
½ cup of butter or margarine (or one stick, softened)
½ teaspoon of salt
½ cup of packed light brown sugar
¼ cup of granulated sugar
1 large egg
1 teaspoon of vanilla extract
¾ cup of white chocolate baking chips
1 cup of chopped macadamia nuts

Preheat oven to 375 degrees.
In a medium bowl, combine the flour, baking soda, and salt.
In a large bowl, beat butter and brown and granulated sugars with a mixer at medium speed until light and fluffy. Beat in the egg and vanilla until it is well mixed. Reduce speed to low and beat in flour mixture just until blended. With a large wooden spoon, stir in white chocolate baking chips and macadamia nuts. Drop dough by rounded tablespoons about 2 inches apart onto two un-greased cookie sheets. Bake for about 10 to 12 minutes until the edges are a golden brown. Transfer cookies to wire cooling racks to cool completely. Makes about 3 dozen. One of my favorite macadamia nut recipes, because I really love white chocolate.


Pound Cake
2 cups sweetened flaked coconut (6 ounces)
1 ½ cups of macadamia nuts
1 cup of softened unsalted butter
1 ½ cups of firmly packed light brown sugar
8 ounces of cream cheese softened
4 large eggs
1 tablespoon of vanilla extract
2 2/3 cups of all purpose flour
2 ½ teaspoons of baking powder
1 teaspoon of salt

¼ cup of water
¾ cup of granulated sugar
¼ cup of amber or dark rum

Preheat oven to 350 degrees and grease and flour a 10 inch bundt pan.
Spread coconut in a shallow baking pan and toast in the middle of the oven, stirring occasionally and being carefully to avoid burning. Bake about 10 minutes or until a light golden brown. Spread the nuts in a pan and toast in the middle of the oven for about the same amount of time. Cool ingredients and coarsely chop the nuts. This is another or the easier of the macadamia nut recipes.

In a bowl with an electric mixer, beat together the butter and brown sugar until light and fluffy. Beat in the cream cheese. Add the eggs one at a time while continuing to beat the mixture, add the vanilla extract. Sift the flour, baking powder and salt into the mixture and beat just until combined well. Stir in the coconut and chopped nuts.

Pour the mixture into the pan evenly and bake for 1 hour to 1 hour and 10 minutes, or until an inserted toothpick comes out clean. Cool cake in the pan on a rack for 5 minutes and then invert the cake onto the cooling rack.

In a small heavy saucepan, bring water with sugar to a boil stirring until the sugar is dissolved. Stir in the rum.

Brush hot glaze evenly over the outside of the warm cake until absorbed. Cool cake completely before cutting. Makes about 8 servings.

The following macadamia nut recipes may sound strange, but it is the best soup I have ever tasted.


2 sticks of unsalted butter, cut into pieces
2 carrots, peeled and chopped
1 leek, white part only, cleaned and chopped
2 stalks of celery, chopped
1 clove of minced garlic
1 cup of ground macadamia nuts
1 cup of chopped macadamia nuts
2 tablespoons of all purpose flour
2 quarts of chicken stock
2 bay leaves
1 cup of heavy cream
Salt and pepper to taste
½ cup of chopped fresh flat leaf parsley for a garnish

In a Dutch oven or a large, heavy-bottom stockpot, melt one stick of butter and sauté the carrots, leek, celery, and garlic until tender. Add the ground macadamia nuts and cook another minute. Add the flour and cook for 2 minutes, stirring constantly to cook out the raw flavor. Whisk in the chicken stock and bay leaves. Bring to a boil then reduce heat and simmer gently for 1 hour.

Strain the soup through a fine-mesh sieve into a large saucepan. Cut the remaining stick of butter into little pieces and add to the strained stock along with the cream. Add the chopped nuts, holding some back for garnish. Season with salt and pepper. Heat the soup thoroughly, but do not bring back to a boil. Garnish with reserved chopped nuts and parsley.

Here is another one of the macadamia nut recipes for soup with potatoes added.


2 cups of roughly chopped roasted macadamia nuts
3 medium potatoes peeled and chopped
1 large leek, white part only washed and sliced
1 brown onion peeled and chopped
4 cups of chicken stock
1 cup of heavy cream

Place potatoes, leek, onion and stock in a large saucepan and bring to a rolling boil. Reduce heat to low and simmer for 20 minutes or until potatoes are soft. Remove from the heat and set aside to cool slightly. Add the macadamia nuts and blend in batches until smooth. Stir in cream and season with salt and pepper. Serve hot or cold.

The following two macadamia nut recipes for deserts are awesome.


8 ounces of semisweet chocolate, chopped
¼ cup of butter
1 cup of granulated sugar
2 large eggs
1 ½ teaspoons of vanilla
3 tablespoons of all purpose flour
¼ teaspoon of baking powder
1 ½ cups of unsalted roasted macadamia nuts
1 cup of semisweet chocolate chips
1 cup sweetened flaked dried coconut

In a heatproof bowl set over a pan of simmering water being careful not to let the bowl touch the water. Stir chopped chocolate and butter until chocolate is melted and mixture is smooth. Remove from over the simmering water and let cool to room temperature for about 10 - 15 minutes.

In a large bowl, with an electric mixer on high speed, beat eggs, sugar and vanilla until smooth. Add chocolate mixture and beat until well blended. Stir in flour and baking powder, then beat just until moistened. Stir in macadamia nuts, chocolate chips and coconut. This is one of the macadamia nut recipes for the chocolate lovers.

Drop dough by tablespoons 2 inches apart onto buttered or lined baking sheets.

Bake cookies in a 350 degree oven for about 8 to 10 minutes just until firm on the edges but still soft when pressed in the middle, remove from oven and let cookies sit on the sheet for about 5 minutes and then with a stiff spatula, transfer to cooling rack to completely cool. Makes about 4 dozen.


1 pre baked 9 inch pie shell


¾ cup of semi sweet chocolate chips
½ cup of heavy cream


6 ½ ounces cream cheese, softened
1/3 cup of granulated sugar
1/3 cup of heavy cream
¾ cup of whipped heavy cream
8 ounces of white chocolate chips
½ teaspoon of orange zest
2/3 cups of roasted chopped macadamia nuts


1 ½ cups of heavy cream
¼ cup of confectioner’s sugar
2 ounces chopped macadamia nuts

Place chocolate chips in a metal mixing bowl and bring cream to a simmer over medium heat. Pour the simmering cream over the chocolate chips and stir until melted. Set aside and cool to room temperature

Beat cream cheese and sugar with an electric mixer until smooth. Scrape bowl with a spatula and mix in 1/3 cup of heavy cream. Add the melted white chocolate, orange zest, and nuts and stir just until mixed together. Fold in the whipped cream. Spread into the pre baked pie shell and level off using a rubber spatula. Put in the freezer until frozen.

Place the topping in the microwave on low for no more than 10 seconds at a time stirring between warming. Warm and stir until if can pour but it is not boiling hot. Spread the topping over the frozen pie smoothing with a spatula.

Beat the cream and confectioner’s sugar with an electric mixer until it creates stiff peaks. Transfer to a piping bag and pipe the edges of the pie with the whipped cream. Sprinkle macadamia nuts over the top and refrigerate until you are ready to serve it. This is one of the macadamia nut recipes that takes a little longer to make, but it is well worth the extra time.

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Hawaiian Macadamia Nuts

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