Preheat oven to 350 degrees F. Prepare large baking sheets by lining with parchment paper.

Roughly chop 1¼ cups of the macadamia nuts, leaving some whole and some good-sized chunks. Finely chop the remaining ¼ cup macadamia nuts and set those aside for sprinkling on top of the cookies.

In a large mixing bowl using a mixer with the paddle attachment, or by hand with a spatula, cream together butter, granulated sugar and brown sugar. Add eggs and vanilla and beat to achieve a creamy texture.

In medium bowl, mix together flour, cocoa powder, baking powder, salt, white chocolate chips and 1¼ cups coarsely chopped macadamia nuts. Gradually add the dry ingredient mixture to the wet mixture. Mix until all dry ingredients are incorporated; dough will be very thick.

Form dough into 24 balls, each one 3 tablespoons, and place the balls on the prepared baking sheets, at least two inches apart. Press the balls down lightly.

Bake one sheet at a time for 11 - 12 minutes. Remove from oven and allow cookies to set on the baking sheet for 2 minutes then remove cookies to a wire rack to cool completely.

Arrange the cooled cookies on parchment lined baking sheets, about ½” apart from each other.

To make the white chocolate drizzle, place chopped white chocolate in a small heat proof bowl which is placed over a small saucepan of simmering water to create a double boiler. Keep the water simmering and stir until the white chocolate is completely melted and smooth. Remove from heat. Let cool for 3 – 5 minutes.

Transfer the melted chocolate into a large plastic zipper bag or a piping bag. Squeeze the bag so all the white chocolate goes towards one corner and bunch up the end of the bag. With a sharp scissors, snip a very tiny piece off the corner of the bag. The goal is a fine drizzle; you can always snip off more if necessary.

Use hands for pressure and hold the bunched up end of the bag. Squeeze the chocolate out through the snipped hole over the cookies in a back and forth motion, in one direction, drizzling white chocolate overtop all the cookies. Sprinkle the finely chopped macadamia nuts over top the drizzled cookies before the drizzle sets. Let the cookies set on the sheets for 20 – 30 minutes.