In a large food processor, combine almond flour and ½ cup macadamia nuts. Process together until macadamia nuts are a fine powder.
Add baking powder and Swerve and pulse to combine.
Add eggs, vanilla, and coconut oil and process until a dough forms and everything is mixed together.
Chop the remaining ½ cup of macadamia nuts. Fold in the nuts and white chocolate chips to the dough.
Prepare 2 cookie sheets with silicone mats or parchment paper. Scoop heaping tablespoons of dough onto the prepared baking sheets. Using your hands, roll each mound of dough into a ball and flatten into a disk that is about ½ inch thick. Space cookies at least 2 inches apart on prepared cookie sheets.
Bake for 12-14 minutes, until lightly browned.
Remove the cookies from oven and transfer to a cooling rack. Allow to cool 15 minutes before serving.