Prep time is including all of the chilling, bake time is per batch.

Pulse 75 grams of the flour with the macadamia nuts in a food processor until the macadamia nuts are finely ground. Make sure to pulse so you don’t end up with macadamia nut butter.

Pour this mixture in a bowl then whisk I the remaining 300 grams of flour and the salt. 

In a separate bowl or bowl of a stand mixer, cream together the sugars and butter. Add in the yolks one at a time then the vanilla extract.

Add in the flour mixture and mix until well combined.

Divide the dough into two pieces and shape into discs. Wrap each in plastic wrap then in a resealable bag and chill overnight - at least 12 hours. Can be up to 36 hours. 

When ready to roll, cut and bake, heat oven to 350 Deg F (177 Deg C). Prepare baking sheets with parchment paper. 

Working with one dough disc at a time, let it soften enough to roll out but still cool. Roll out between two pieces of wax paper to between ⅛th and ¼th inch thick (3-6mm).  Chill for ten minutes ( refrigerator or freezer is fine). 

Dip your cookie cutter in flour then into the dough as close together as possible to get max amount of cookies, carefully transfer to a prepared baking sheet. If your cutter has small areas like the pineapple cutters do, chill the dough with the cutouts before lifting them from the excess dough and transferring to the baking sheet. This will help the shapes stay together and no small pieces fall off since that tends to happen with softer dough.

Repeat until you have all your cookies cut out. Baking each tray full as you go. I bake one tray at a time as I roll out another batch. 

Bake the cookies for 8-10 minutes until firm and dry looking you don’t want them to get brown at all. These are a more pale cookie when baked. 

Cool the cookies completely before dipping in chocolate. 

To dip in chocolate: Melt 100 grams of chocolate with two teaspoons of coconut oil and stir well until smooth. This can be done in the microwave, in a saucepan on a stove or with a double boiler over a stove. 

Pour the melted chocolate into a glass and working with one cookie at a time dip the bottom half, let the excess drip off then place on a wax paper lined baking sheet.

 Freeze to set up the chocolate on the cookies.  This works really well when the cookies are on a baking sheet lined with wax paper set in the freezer for a few minutes before dipping so the chocolate sets up fast. 

Store the cookies in an airtight container either in refrigerator or freezer so the chocolate doesn’t melt.