Macadamia nuts

Round, creamy-white nuts with a rich, buttery flavor and a very high fat content, native to Australia and widely grown in Hawaii.

Macadamia nuts: A pile of round creamy-white shelled macadamia nuts with a few whole brown shells cracked open
  • Baking ingredients and additives

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Macadamias have extremely hard shells, so they are almost always sold shelled, raw or roasted, and often salted. Their buttery taste pairs well with white chocolate, coconut, pineapple and caramel; white chocolate macadamia cookies are the best-known example, along with macadamia nut pie, brittle and toffee.

Because they contain so much oil, macadamias brown quickly when toasted and can turn rancid in a warm pantry. Toast them over gentle heat while watching closely, and store them in the refrigerator or freezer.

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Related entries

Sources

Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.

  1. Nuts and Nut-like Ingredients, Understanding Ingredients for the Canadian Baker (BCcampus open textbook)