Compile a list of misunderstood foods and macadamia nuts would undoubtedly rank near the top. For years I’ve heard them called everything from macadamien and macadam to plain old mag nuts. Then there’s the issue of origin. Although macadamia trees hail from Northeast Australia, many folks insist that they’re native, if not exclusive, to Hawaii. Get past those misconceptions and you face the question of consumption. How do you cook with macadamia nuts? More than a handful will argue that you don’t cook these plump, buttery jewels; you eat them straight from the vacuum-packed can.

Uncultivated in Australia until the late 1800’s, these nuts initially were called Queenslands nuts. Botanists later changed their name to macadamia to honor the chemist, John McAdam, who had promoted their cultivation.

In the 1890’s macadamia nuts traveled to Hawaii. Because they prefer moist yet well-drained, fertile soils and moderate temperatures, the trees and nuts thrived there. In fact, today the state produces close to 90% of the world’s macadamia nuts.

What do you do with macadamia nuts? Most people eat the roasted, salted nuts directly from the jar or can. However, because of their rich, unique taste, I prefer to use them as flavor enhancers and cook and bake with them.

In terms of affinities these nuts go particularly well with apricots, bananas, dark and white chocolate, dates, figs, lime, mangos, peaches, raspberries and vanilla. They also pair nicely with cashews, chicken, cod, crab, goat cheese, halibut, mahi mahi, mint and scallops. Because they marry with both sweet and savory foods, I put them in desserts as well as in stuffings and crusts for seafood and in seasonal salads.

The following treat comes directly from the pages of Bruce Zipes’ Bruce’s Bakery Cookbook. It’s one of those rare recipes that’s so perfect, I haven’t changed a thing.

DOUBLE CHOCOLATE CHIP COOKIES W/ MACADAMIA NUTS
From Bruce Zipes’ Bruce’s Bakery Cookbook (Random House, 2000)
Makes about 36 cookies

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
3/4 cup coarsely chopped macadamia nuts
6 ounces bittersweet chocolate, coarsely hopped
6 ounces white chocolate, coarsely chopped

Preheat the oven to 375 degrees Fahrenheit.

In a medium-sized bowl sift together the flour, baking soda and salt. Stir to combine.

Using an electric beater and in a large bowl, beat the butter until creamy. Add the sugars and beat another 2 to 3 minutes, until the mixture is light in texture and color. Scrape down the sides of the bowl and add the vanilla and egg, beating well.

On low speed beat in the flour mixture in two additions, scraping down the sides of the bowl with each addition. Stir in the macadamia nuts and chocolates.

Shape the dough into balls and place them two inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes or until the edges are lightly browned. Cool the cookies on the baking sheets for 2 minutes and then transfer to wire racks to cool completely.