For this recipe, I used roasted macadamia nuts. However, if you purchased them raw, it's a good idea to toast them on the stovetop over medium heat. Shake the pan until the surface is lightly brown. This will enhance the nuts' aroma and buttery taste. Let the nuts cool completely. If chopped while still warm, they will release too much oil, making the cookies greasy. If you enjoy a more savory taste, use salted macadamia nuts.