Begin this recipe by chopping the macadamia nuts, using a knife or food chopper. If you've opted to use a white chocolate baking bar, go ahead and chop the bar into small pieces at this time as well.
Preheat oven to 350 degrees. In a small bowl, combine the all-purpose flour, baking soda and salt.
In a large mixing bowl, cream together the softened butter and shortening, brown sugar, and sugar until smooth. Add eggs along with the vanilla extract (real vanilla) and almond extract. Mix until incorporated with the sugars, using a spatula to clean the sides of the bowl.
Gradually add the flour to the creamed mixture until it all comes together. Stir in the chopped macadamia nuts and the white chocolate.
Drop by large spoonfuls onto a baking sheet lined with parchment paper or a silicone baking mat. Bake for 10-12 minutes until the edges of the cookies start to turn a golden brown. Cool on a wire rack.
This recipe will make approximately 2-3 dozen cookies, depending on how big you make them.
*Unless otherwise indicated, all butter used on this recipe site is salted.