White Chocolate and Macadamia Nut Palmiers

These white chocolate and macadamia nut palmiers are the perfect balance of buttery, flaky pastry, creamy white chocolate, and crunchy, nutty macadamias. They’re an elegant yet surprisingly simple treat that looks like it came from a high-end bakery. The caramelized sugar coating gives them a delightful crunch, while the white chocolate drizzle adds a touch of sweetness that complements the rich nuts beautifully .

Using store-bought puff pastry makes this recipe beginner-friendly and quick. Toasting the macadamia nuts before using them brings out their natural oils and enhances their buttery flavour . Whether you’re serving these at a special celebration, a holiday gathering, or just treating yourself to something special, these palmiers are guaranteed to impress.

How to Make White Chocolate and Macadamia Nut Palmiers

Follow these simple steps for perfectly golden, crispy palmiers.

1. Toast the macadamia nuts. Preheat your oven to 180°C (350°F). Spread the chopped macadamia nuts on a baking sheet and toast for 5-8 minutes, until golden and fragrant. Remove immediately from the pan to cool .
2. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
3. Prepare the sugar coating. In a small bowl, mix the granulated sugar and salt .
4. Roll out the pastry. On a lightly floured surface, gently roll the thawed puff pastry into a 10×14-inch rectangle, smoothing out any creases.
5. Add the sugar coating. Sprinkle a thin, even layer of the sugar mixture over the entire surface of the pastry. Gently press it in with your rolling pin so it sticks .
6. Sprinkle with nuts. Evenly distribute the toasted macadamia nuts over the sugared pastry, pressing them in gently.
7. Fold the pastry. Starting from one long edge, roll the pastry tightly toward the center. Repeat with the opposite long edge so both rolls meet in the middle .
8. Chill thoroughly. Wrap the rolled log in plastic wrap and refrigerate for at least 30 minutes until firm. This is essential for clean slicing and preventing shrinkage .
9. Slice and coat. Using a sharp knife, cut the chilled log into ½-inch thick slices. Dip both cut sides into the remaining sugar mixture for extra crunch and caramelization.
10. Bake for 18-20 minutes, flipping halfway through, until the pastry is puffed and deep golden brown. Watch them carefully—they can burn quickly.
11. Cool completely on the baking sheet before adding the white chocolate.
12. Melt the white chocolate. In a heatproof bowl over simmering water or in the microwave in short bursts, melt the white chocolate chips. If the chocolate seems thick, stir in 1 teaspoon of neutral oil to help it reach a smooth, drizzling consistency .
13. Dip and decorate. Dip one edge or half of each cooled palmier into the melted white chocolate. Place on parchment paper to set.

5 Tips for Perfect White Chocolate Macadamia Palmiers

Toast the nuts first. Roasting macadamia nuts before using them enhances their flavour and adds a wonderful crunch. Just be sure to let them cool completely before adding them to the pastry .

Keep it cold. Puff pastry relies on cold butter. If the dough warms up while you’re working, pop it back in the fridge for 10 minutes. Cold butter = flaky layers .

Use a sharp knife. A dull knife will crush the layers and compress the pastry. Use a sharp, serrated knife for clean, even slices .

Watch the chocolate. White chocolate can be tricky to melt—it seizes easily. Melt it gently over low heat or in short microwave bursts. Adding a little neutral oil helps keep it smooth and glossy .

Flip halfway through. Flipping the palmiers during baking ensures they caramelize evenly on both sides and develop that beautiful golden colour .

3 Delicious Variations to Try

Dark Chocolate and Macadamia Palmiers. Swap the white chocolate for dark or semi-sweet chocolate for a richer, less sweet flavour profile.

Raspberry and White Chocolate Palmiers. Add a layer of strawberry or raspberry jam before adding the sugar and nuts. The tartness of the fruit balances the sweetness of the white chocolate beautifully .

Spiced Macadamia Palmiers. Add ½ teaspoon of cinnamon or mixed spice to the sugar mixture for a warm, festive twist .

How to Store and Reheat

Store baked palmiers in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh, as they will start to lose their crisp texture after the first day .

For longer storage, freeze unbaked palmiers. Arrange the sliced palmiers on a baking sheet and freeze until solid. Transfer to a freezer bag and freeze for up to 3 months. Bake directly from frozen, adding 3-5 minutes to the baking time.

To reheat: Warm in a 180°C (350°F) oven for 3-5 minutes to bring back the crispiness. Avoid the microwave—it will make them soft and chewy.

Frequently Asked Questions

Why did my palmiers unroll in the oven?
This usually happens when the pastry log wasn’t chilled long enough. Make sure to chill for at least 30 minutes before slicing .

Can I use a different nut?
Yes! Walnuts, pecans, or hazelnuts all work beautifully. Just toast them first for the best flavour .

Why did my white chocolate seize up?
White chocolate is sensitive to moisture and heat. Melt it gently and add a teaspoon of neutral oil if it becomes thick or grainy .

Can I make these ahead of time?
You can assemble the palmiers up to the slicing stage, arrange them on a baking sheet, cover, and refrigerate for up to a day before baking. You can also freeze them unbaked for longer storage.

Are palmiers best served warm or cold?
Palmiers are delicious both ways. They’re at their most crisp and flavourful warm from the oven, but they also make wonderful room-temperature treats for parties and gifting.