Be the talk of your next get-together when you arrive with a Macadamia Cookie Dough Ball! Easier to make than it is to say, this sweetened, cream cheese-based cheese ball tastes like white chocolate macadamia nut cookie dough with a tropical, toasted coconut twist. Serve on a platter surrounded by vanilla wafers and fresh fruit for a fun dip that will have everybody talking – and asking you for the recipe!

Macadamia Cookie Dough Ball


8 ounces reduced fat cream cheese, at room temperature
½ cup (1 stick butter), at room temperature
1/4 teaspoon vanilla
3/4 cup powdered sugar
2 tablespoons brown sugar
1 cup white chocolate chips, divided
1 cup macadamia nuts, toasted, roughly chopped and divided
1/2 cup sweetened coconut flakes, toasted
Vanilla wafers and fresh fruit


Cream together cream cheese, butter and vanilla in a large mixing bowl until light and fluffy, about 2 minutes. Beat in powdered sugar 1/4 cup at a time, adding brown sugar in the last batch. Add 3/4 cup chocolate chips and 1/2 cup macadamia nuts then mix until combined.

Scoop mixture onto a large sheet of plastic wrap (may need to use 2 overlapping sheets) then form into a ball. Freeze for 2 hours or until firm enough to hold its shape. Mix together remaining chocolate chips, macadamia nuts, and coconut flakes in a large, shallow dish then remove ball from plastic wrap and roll to completely cover. Keep in the fridge until ready to serve, then serve with vanilla wafers and fresh fruit on a platter.

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5 thoughts on “Macadamia Cookie Dough Ball

  1. Karen said:

    Sounds so good…I think I will add some chopped dried pineapple.

  2. Phyllis G Davis said:

    What I especially love about this is that I have friends who have to eat gluten free and this fits the bill! There are some great gluten free cookies out there to use instead of the fabulous vanilla wafer. Thanks for the recipe!

  3. Connie Cole said:

    Totally yummy and totally easy! I made one for my Thanksgiving dessert table!

  4. Chris said:

    I loved this delectable treat. I only changed one thing. I lightly chopped the white chocolate chips as well. It seemed to give it a better consistency and the outside coating a softer look. Served this at a tea party. It was a big hit.

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