Macadamia Nut Lace Cookies

Lace cookies are more candy than cookie. Butter, brown sugar, and dark corn syrup boil together into a toffee-like base, then flour and finely chopped macadamia nuts get stirred in. Dropped by tiny teaspoonfuls onto greased sheets, they spread into paper-thin, lacy discs with crispy edges and a buttery, caramelized chew.

Five ingredients. That’s it. The simplicity means every one of them matters. Dark corn syrup adds a deeper, more complex sweetness than light corn syrup would. The macadamias contribute a rich, buttery crunch that’s more subtle than pecans or walnuts.

These spread aggressively, so four inches between each drop is not an exaggeration. Two or three cookies per sheet is plenty. Crowding means they merge into one giant lace sheet, which is honestly not the worst problem to have, but it’s not the look you’re going for.

The one-minute cooling window on the sheet is critical. Too soon and they tear apart. Too late and they bond to the pan. If you miss the window, slide the sheet back into the oven for a couple of minutes and they soften right back up.

Chef Tips

• Chop the macadamias finely. Large pieces prevent the batter from spreading evenly and create thick spots in an otherwise delicate cookie.
• Grease AND flour the cookie sheets. Lace cookies are notoriously sticky. Parchment paper works too and is easier.
• Watch closely after 7 minutes. The jump from golden to burnt happens fast. Pull them when they’re evenly golden brown across the entire surface.
• Store in airtight containers immediately. These absorb humidity and go soft within hours if left out.

Variations

• Chocolate-dipped lace cookies: Dip half of each cooled cookie in melted dark chocolate for an elegant presentation.
• Lace cookie cups: Drape warm cookies over an inverted muffin tin to shape them into cups for ice cream or mousse.