If you’re searching for a show-stopping sweet treat that’s surprisingly easy to make and sure to spark smiles, Raspberry Macadamia Cookies With White Chocolate (No Bake) are here to dazzle! These jewel-like bites are bursting with the buttery crunch of macadamia, the rich creaminess of white chocolate, and a zingy, ruby-red raspberry surprise—all wrapped up in a cloud of coconut. You can make this crowd-pleaser without even touching your oven, making it the perfect project for both baking beginners and flavor aficionados. Whether you’re looking to impress at a gathering, indulge in a special afternoon snack, or brighten up your homemade gift baskets, this no-bake wonder will have everyone asking for seconds.

Raspberry Macadamia Cookies With White Chocolate (No Bake) Recipe - Recipe Image

Ingredients You’ll Need

You’ll love how straightforward the ingredient list is for these Raspberry Macadamia Cookies With White Chocolate (No Bake)—and how each item brings big flavor or texture to the party. Every component plays its part, from the tropical crunch of nuts to the tang of raspberries and the sweet, smooth coat of white chocolate.

Raspberries: The star of our filling—use fresh or frozen, and be sure to drain well for a vibrant, jewel-toned center.
Granulated sugar: Sweetens the raspberries and balances their tartness for a pleasingly fruity burst.
Maria biscuits: These simple, lightly sweet cookies form the backbone of our dough—crushed finely, they give just the right tender bite.
Macadamia nuts: Buttery and rich, macadamias add a satisfying crunch that pairs beautifully with berries and chocolate.
Heavy cream: The key to a smooth, luscious ganache that holds all the cookie magic together.
White chocolate (375 g total): Used in both the dough and the topping, white chocolate is the creamy, sweet glue that marries all the flavors.
Grated coconut: Rolled around each cookie, it adds snowy looks and the perfect hint of tropical flair.

How to Make Raspberry Macadamia Cookies With White Chocolate (No Bake)

Step 1: Make the Raspberry Filling

Combine the raspberries and sugar in a skillet over medium heat, simmering gently for 5–7 minutes until the fruit breaks down. Carefully strain the mixture through a sieve, pressing to collect every last drop of vivid juice—this is where the fresh, tangy pop comes from. Pour the strained juice into a piping bag (or a zip-top bag with a snipped corner) and set it aside. This vibrant filling will be the hidden jewel inside your cookies.

Step 2: Crush the Biscuits

Drop your Maria biscuits into a food processor and blitz until you have fine, sandy crumbs. These will absorb the ganache and bind everything together, giving that soft-yet-crumbly bite.

Step 3: Grind the Macadamias

Add your macadamia nuts to the food processor and pulse them into small pieces—not too fine, as you want a bit of crunch to shine through in every bite.

Step 4: Prepare the Ganache

Gently bring the heavy cream just below a boil—watch closely so it doesn’t bubble over. Remove from the heat and add in 250 grams of white chocolate, broken into pieces. Let it sit for one minute, then stir until silky and smooth. This ganache is your ticket to ultra-lush cookie dough!

Step 5: Make the Cookie Dough

In a big bowl, mix together the biscuit crumbs, ground macadamias, and your fresh white chocolate ganache. Combine well until you have a cohesive dough—it should hold together easily when pinched but not feel sticky.

Step 6: Shape Into Balls

Pinch off 20 grams of dough and roll between your palms into a ball. Keep going until you use all the dough—this is a great step to get the kids involved!

Step 7: Coat With Coconut

Pour some grated coconut onto a plate and gently roll each dough ball until completely covered. This gives a snowball effect and a little chewy texture on the outside.

Step 8: Make Indentations

Place the coconut-coated balls on parchment paper. Use a round cookie cutter (or simply your hands) to gently press a shallow well in the center of each with the back of a wooden spoon or your finger. Go gently—just enough for the filling to nestle inside, but not so much that you break the base.

Step 9: Melt More White Chocolate

Melt the remaining 125 grams of white chocolate using a bain-marie (or heatproof bowl over a pot of simmering water), stirring gently until completely smooth. Remember: keep water out of the chocolate for the creamiest results!

Step 10: Pipe the Fillings

Fill another piping bag with the melted white chocolate. Now comes the fun: pipe a bit of raspberry juice into each indentation, followed by a layer of warm white chocolate. Top with another tiny drop of raspberry juice for a dramatic visual (and flavor!) pop, swirling with a toothpick to create a marbled look.

Step 11: Chill and Set

Cover the formed cookies and pop them into the fridge (or freezer if you’re in a rush). Let them set for several hours, preferably overnight, so the flavors meld and the centers firm up into perfect, hand-held treats.

How to Serve Raspberry Macadamia Cookies With White Chocolate (No Bake)

Garnishes

Garnish each cookie with a sprinkle of extra grated coconut, a few dried raspberry bits, or a single macadamia half pressed on top for a fantastic finish that hints at the flavors inside. If you want them picture-perfect, a tiny mint leaf or edible flower steals the show on a party tray.

Side Dishes

These beauties pair deliciously with hot drinks: try them with a citrusy green tea, a creamy latte, or even a glass of sparkling prosecco. Arrange these no-bake cookies on a platter with fresh berries or other bite-sized treats for a dessert spread that hits every note.

Creative Ways to Present

For gift-giving, place your Raspberry Macadamia Cookies With White Chocolate (No Bake) in mini cupcake liners inside a decorative tin or a clear cellophane bag tied with ribbon. For a show-stopping centerpiece, stack them on a tiered cake stand with whole raspberries and coconut flakes scattered around—guests won’t be able to resist!

Make Ahead and Storage

Storing Leftovers

Keep your cookies fresh by storing them in an airtight container in the fridge. They’ll stay perfect for 4 to 5 days—just be sure to seal them well so the coconut stays fluffy and the white chocolate stays creamy.

Freezing

Want to make a big batch? These cookies freeze beautifully! Arrange them in a single layer in a sturdy container, separating layers with parchment paper. They’ll keep for up to a month. Let them thaw at room temperature for about an hour before serving for best texture.

Reheating

While Raspberry Macadamia Cookies With White Chocolate (No Bake) are delightful straight from the fridge, if you want them a touch softer, set them at room temperature for 10–15 minutes. There’s no need to actually heat these cookies—just a gentle warm-up is plenty!

FAQs

Can I use other biscuits instead of Maria biscuits?

Absolutely! Any neutral, crisp biscuit like graham crackers or digestive biscuits works well, though the flavor and texture may change slightly. Pick your favorite and make it your own.

Are these gluten-free?

If you use gluten-free cookies in place of Maria biscuits, the rest of the ingredients are naturally gluten-free. Just check your chocolate and other packaged items to be sure.

Can I skip the coconut?

Yes! If coconut isn’t your thing, try rolling the balls in finely chopped nuts or even crushed freeze-dried raspberries for a different twist. Or simply leave them plain for a minimalist approach.

What if my dough is too dry or too sticky?

If your dough feels dry and crumbly, add a small splash of cream. If it’s too sticky, sprinkle in more biscuit crumbs, a tablespoon at a time, until just right. The final texture should be soft but easily rollable.

How long do Raspberry Macadamia Cookies With White Chocolate (No Bake) take to set?

For best results, chill them for several hours or overnight. In a pinch, freeze them for 30 minutes, checking often to avoid over-drying. Either way, you’ll get that perfect, melt-in-the-mouth texture.

Final Thoughts

No oven, no fuss, and so much fun—Raspberry Macadamia Cookies With White Chocolate (No Bake) are a treat anyone can whip up and love. Their bright flavor, creamy crunch, and striking looks make them unforgettable. Give them a try, share with friends, and enjoy every bite of these little no-bake beauties!

Raspberry Macadamia Cookies With White Chocolate (No Bake) Recipe

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Indulge in these delightful Raspberry Macadamia Cookies with White Chocolate that are no-bake and bursting with flavor. A perfect blend of sweet raspberries, buttery macadamia nuts, and creamy white chocolate, coated in grated coconut for a touch of tropical flair. These bite-sized treats are elegant and easy to make, making them ideal for any occasion.

Author: Paula
Prep Time: 45 minutes
Cook Time: 0 minutes
Total Time: 1 day (includes chilling time)
Yield: 30 cookies
Category: Dessert
Method: No Bake
Cuisine: International
Diet: Vegetarian

Ingredients

Raspberry Mixture

200 g raspberries
60 g granulated sugar

Cookie Dough

200 g Maria biscuits
75 g macadamia nuts
100 ml heavy cream
250 g white chocolate

Coating

grated coconut

Topping

125 g white chocolate

Instructions

Raspberry Mixture: Simmer raspberries and sugar, strain the juice, and transfer to a piping bag.
Finely grind Maria biscuits and macadamia nuts.
Heat cream, add white chocolate, and mix into a ganache.
Combine biscuits, nuts, and ganache to form a dough.
Roll dough into balls and coat with grated coconut.
Press an indentation in each ball and refrigerate.
Melt white chocolate and transfer to a piping bag.
Fill indentations with raspberry mixture, top with white chocolate, and refrigerate.