These simple and decadent Cocoa Macadamia Nut Sandies are soft, sweet truffle-shaped treats with rich chocolate flavor and a buttery texture.
These soft, buttery chocolate cookies remind me of the sandies my mom used to make. She made hers without cocoa and with pecans instead of macadamia nuts. But I love the rich chocolate flavor in this version. Plus, macadamia nuts add the right amount of crunch.
This is a unique cookie recipe that will surprise and delight guests at your next party. They’re perfect for the holidays, with their richness and powdered sugar dusting.
Here’s what you need to make these simple but delicious cocoa and macadamia nut sandies:
- Butter: Use unsalted softened butter for your cookies.
- Granulated sugar: For the sweet, gooey flavor.
- Cocoa powder: Look for unsweetened cocoa for the richest chocolate flavor.
- Vanilla extract: To balance the deep chocolate taste with some warming vanilla notes.
- All-purpose flour: To bind the cookie dough.
- Macadamia nuts: These are rich, crunchy and mild-tasting to let the cocoa flavor shine in your cookies.
- Confectioners’ sugar: For dusting the chocolate truffle cookies.
How to Make Cocoa Macadamia Nut Sandies
Follow these easy steps to make your buttery cocoa-nut cookies:
Make the cookie dough: In an electric mixer, beat together the butter and sugar until light and fluffy. Add the cocoa powder, water, and vanilla and mix to combine.
Add the dry ingredients: Reduce the speed to low and slowly add the flour until the dough is just combined. Fold in the macadamia nuts.
Chill the dough: Cover the mixing bowl with plastic wrap and place it into the fridge for half an hour. Meanwhile, preheat the oven to 325°F. Line a baking sheet with parchment paper.
Shape the dough: Remove the dough from the fridge and shape it into 1-inch balls on the baking sheet.
Bake the cookies: Bake for 18 to 20 minutes, until the cookies are set in the center. Cool the cookies on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. When the cookies are fully cool, roll them in confectioners’ sugar.
Tips for Success
Use these easy tips to perfect your buttery macadamia nut cookies:
- Use a kitchen scale to measure by weight if you can.
- When rolling the dough into balls, work as quickly as possible. The heat from your hands makes the dough a bit gooey if held for too long.
- Avoid over-mixing the dough after you add the flour, which can make the cookies tough.
- Make sure you let the cookies cool fully before dusting them in powdered sugar. Otherwise, the sugar will melt.
- If you like a richer flavor, you can toast the macadamia nuts in the oven or on the stove until they’re lightly golden.
Store these cookies in an airtight container at room temperature for up to one week.
Can I Freeze Leftovers?
Yes! You can freeze these cocoa and macadamia nut cookies for up to three months in an airtight container. Defrost the cookies on the counter for an hour or two before serving.