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Paleo Macadamia-Coconut Butter

easy paleo recipe for Macadamia nut butter

Yes, the peanut butter’s gotta go when you’re paleo…but you can still dig into a great nut butter packed with protein in about 5 minutes when you whip up your own healthy version!

whole30 compliant recipe markYou can turn almost any nut into a paleo-approved butter…I make homemade almond butter all the time.

Nut butters are great for all kinds of paleo recipes from pancakes to smoothies, or just as a tasty treat right out of the jar.

Grocery stores carry some…but you’ve got to be careful: many are heavily processed with preservatives, added oil, and even trans fat.

So where did I get the idea for this yummy Macadamia nut and coconut butter? Actually from my boss… 

He just got back from a vacation to Hawaii bearing the usual chocolate-covered Macadamia nut gifts for the staff. But this time his island treasures included something new – a jar or peanut-coconut butter. After one taste, I knew I had to make it paleo!

Duplicating this one was easy…it took just minutes in my mini food processor. I did add a little vanilla extract vanilla and cinnamon to this one to more closely match the Big Island version – but neither are really necessary (and be sure and omit the vanilla if you’re doing a Whole30!)

The Macadamia nuts break down beautifully for a nice creamy texture. They’re naturally sweet and with a little shredded coconut thrown in, this nut butter was over the top.

Just remember to store your nut butter in a sealed container and it’ll keep in the fridge for about a month. It solidifies quite a bit when cool, so just stir it up a little and you’re good to go.

But this isn’t the end of the story for this tropical nut butter…

Stay tuned, because later this week I’ll be sharing a paleo cookie recipe using this nut butter I guarantee you don’t want to miss!

Paleo Macadamia Coconut Butter Recipe

Yield: Makes about 1.5 cups

Paleo Macadamia Coconut Butter Recipe


  • 2 cups of Macadamia nuts
  • 1 cup unsweetened shredded coconut
  • 1/4 tsp salt
  • 1/2 tsp powdered cinnamon
  • Optional for a slightly sweeter taste: 1 tsp vanilla (not Whole30 compliant!)


  1. Add all ingredients to a food processor
  2. Blend until smooth
  3. Store sealed in refrigerator up to 1 month


Tip: If you're using pre-salted Macadamia nuts, do not add extra salt until you've tasted the mixture – add if necessary and blend again.


13 replies
  1. Gabriella
    Gabriella says:

    Thank you so much for this recipe! Not only did you find a way to make macadamia nut butter much more delicious, you have found a way to increase the yield without increasing the price as flake coconut is way cheaper than mac nuts!

  2. Joel H.
    Joel H. says:

    For how long should one put the Ingredients in the Food Processor? I tried to make the Butter Mix and it came out more flaky or grainy than creamy. Any suggestions? Should I process for additional time?

    • Trina
      Trina says:

      Hi Joel…the only thing I can figure is you stopped processing a bit too soon. If you have another go at it, just keep going. I used a high speed blender, and it took somewhere around 3-5 minutes…it’s such a high-fat nut it should become creamy and partially liquefy relatively quickly. By comparison, less oily nuts (like almonds if you were to make almond butter) take much, much longer to blend smoothly. I hope that helps 🙂

      • Joel H.
        Joel H. says:

        I tried again last night, using a Ninja Ultimate Blender (food chopper and dough mixer). I took your advice of letting it process for much longer. The texture of the mix was a bit more liquid but definitely no where near the picture above or as creamy. Still was able to use the mix though for baking. Next time should i add oil or any other substances to help with the processing and should i use the blender blades instead?

        • Trina
          Trina says:

          Well nuts Joel…Yes I would definitely suggest using the blender blades, I actually used my Ninja pro blender to make the batch pictured. Also, maybe your Macadamia nuts just aren’t oily enough (maybe they’ve been dry-roasted so most of the fat is gone)? You can definitely add a little oil…I’d suggest drizzling in a tablespoon or so of coconut oil or avocado oil as it’s mixing until it reaches the consistency you want. Gotta admire your persistence!

    • Paleo Newbie
      Paleo Newbie says:

      Read the post. Anything you would use almond butter for plus, waffles, cookies and in a smoothie. It’s simply an alternative with a little added coconut flavor. 🙂


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