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Snowball cookies in a tea cup with one half eaten cookie at top
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5 from 1 vote

Brown Butter Macadamia Snowball Cookies

These beloved Snowball Cookies get an upgrade with brown butter and macadamia nuts. Take a bite and travel to a tropical island this holiday season!
Prep Time15 mins
Cook Time11 mins
Total Time26 mins
Course: Cookies, Dessert
Cuisine: American
Servings: 25 snowballs
Calories: 96kcal
Author: Trang



  • 4 oz unsalted butter yields ~90 g brown butter
  • 2 tablespoon coconut milk 25 g
  • 2 tablespoon honey 42 g
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon instant espresso 1 g
  • ¾ cup all-purpose flour 97 g
  • ¼ cup cornstarch 33 g
  • ¾ cup roasted macadamia nuts 96 g
  • teaspoon kosher salt
  • ½ cup powdered sugar for rolling, sifted, 50 g


  • Brown the butter in a small saucepan on medium low heat, about 4-6 minutes. Transfer the brown butter to the stand mixer bowl and allow to cool completely.
  • In the meantime, finely chop the roasted macadamia nuts either by hand or in a food processor.
  • Sift the flour and cornstarch into a small mixing bowl. Stir in the kosher salt and finely chopped macadamia nuts. Set aside.
  • Once the brown butter has cooled completely, add the coconut milk, honey, vanilla extract and instant espresso powder. Beat with the paddle attachment until combined.
  • Add the flour mixture and stir until incorporated. Use a spatula to scrape the side and bottom of the bowl to ensure thorough mixing. Refrigerate the dough for at least 1 hour.
  • Divide the cookie dough with a small cookie scoop and roll into 1” balls, about 15 g each. This recipe will yield about 25 cookies.
  • Keep the cookie dough balls refrigerated while the oven is preheated to 350°F.
  • Place the dough balls on a cookie sheet about 1” apart and bake for 10 - 11 mins until the bottom edges are golden brown.
  • Remove the baking sheet from the oven and set it on a wire rack to cool for at least 10 - 15 minutes. When the cookies are cool enough to handle with your bare hand, roll them in powdered sugar and set them on another wire rack to cool completely.


  • If using raw macadamia nuts, toast them in a skillet until slightly brown and fragrant, and let cool before using.
  • You can substitute the instant espresso powder with very finely ground coffee. You can substitute coconut milk with regular milk.
  • Flavor variation: use ½ teaspoon ground ginger and ½ teaspoon orange zest (from ½ an orange) in place of the instant espresso powder.


Serving: 19g | Calories: 96kcal