First, add butter and coconut sugar to a mixing bowl or KitchenAid. Beat until combined, about 1 minute on high.
Then, sift in almond and coconut flour. Stir to combine.
Add in remaining ingredients (except macadamia nuts). Once combined, fold in macadamia nuts.
Add dough to an airtight container and refrigerate for at least 30 minutes, up to overnight.
When it's time to bake, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Use a cookie scoop to scoop dough. Place balls of dough at least 2 inches apart on parchment lined baking sheet.
Then, slightly flatten each cookie with your hand.
Bake for 9 to 10 minutes, or until edges are crispy and middles are set. Remove from oven and cool for 3 minutes on pan before removing to a wire rack.
Once cooled, make glaze. Add coconut oil to a microwave safe dish and microwave until melted, about 30 seconds. Remove from microwave and immediately add in coconut butter and maple syrup. Stir until smooth and creamy.
Once cookies are cooled, pour glaze on top. Allow glaze to harden before digging in!