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Preheat the oven to 325°F and line a rimmed baking sheet with a silicone mat or parchment paper.
Spread out white chocolate on the lined pan. (This is going to get gooey, so do not put the chocolate directly onto a baking sheet, or it will absorb the flavors of every one-sheet-pan dinner that came before.)
Bake the chocolate for 5 minutes, or until you see some browning along the edges. Stir the chocolate and repeat until all of the chocolate is the color of light amber honey. This happens slowly at first and then quickly, so keep an eye on the oven. It shouldn’t take more than 15 minutes.
Allow the caramelized chocolate to cool completely before breaking it up into chunks for the cookies.
Combine the flour, masa harina, baking soda, and salt in a bowl, whisk together, and set aside.
In the bowl of a stand mixer, cream the butter, granulated sugar, and light brown sugar for a few minutes, until fluffy and pale.
With the mixer running, add the eggs, one at a time, and then the vanilla. Mix until just combined.
Add the flour mixture in increments until evenly incorporated. Fold in the chopped macadamias and caramelized white chocolate pieces.
Press a plastic sheet onto the top of the dough and refrigerate the bowl for at least 30 minutes before scooping.
Preheat the oven to 375°F and grease a baking sheet. Scoop the dough into 2-inch clumps and space them evenly on the prepared pan, with at least 4 inches of space between them.
Top the dough with flaky salt, if you’re so inclined. Bake for 6 minutes and rotate the sheet. Bake for another 6 minutes, or until the cookies are slightly brown on the edges and just set in the middle. Cool the cookies for as long as you can stand it and serve.