No-Bake White Chocolate Macadamia Nut Cookies

In a large pot over medium heat, combine the coconut milk, coconut sugar, coconut oil, and vanilla. Bring to a boil. Cook, stirring frequently, until the mixture begins to darken and thicken, and reduces by about a third. This takes about 10 minutes. You want it to be thick but still liquid.
While the coconut mixture cooks, heat a large skillet over medium heat. Add the macadamia nuts and cook, stirring constantly, until they're lightly golden brown and “nutty” smelling, about 5 minutes. Set aside to cool for a few minutes.
In a large bowl, stir together the oats, pineapple, and salt. Roughly chop the macadamia nuts. Stir them into the oat mixture.
Pour the thickened coconut mixture into the oat mixture. Stir until well combined as a thick, sticky cookie dough. Place bowl in the refrigerator to cool for 5 minutes.
Once cooled, stir the diced white chocolate into the mixture until everything is evenly incorporated.
Line a cookie sheet with parchment paper. Using a cookie scoop, transfer slightly heaping scoopfuls of dough to the prepared pan and press them out into uniform balls. Repeat until all the cookie dough is used.
Lightly wet your hands and use them to really pack each cookie together and press it out slightly to about a 3/4-inch thickness. Rewet your hands as necessary.
Place sheets of cookies in the refrigerator to chill and firm up for at least 1 hour.
Serve cold.