Soften a stick of butter to room temperature. Cream together butter and coconut sugar using an electric mixer
Then add in the egg and vanilla extract. Mix on low speed until combined.
In a separate bowl, add your dry ingredients together and mix.
Add dry ingredients into the wet ingredients. Fold together with rubber spatula until the flour is incorporated. Don't over mix.
Add in the white chocolate chips and chopped macadamia nuts to the cookie batter.
Mix just until combined, then add in the tart cherry jam. Fold the jam in a couple of time until it's swirled.
Scoop the cookie batter onto a parchment paper lined sheet tray. Refrigerate for at least 20 minutes.
Pre-heat your oven to 350℉ and bake cookies for 8 to 10 minutes until they are golden brown and fully cooked. Let cool before serving.
