In a dry skillet, lightly toast the macadamia nuts over medium heat for 2–3 minutes until fragrant. Let cool slightly.
In a blender or food processor, combine toasted macadamia nuts, coconut milk, chicken broth, honey, lime juice, ginger, and garlic. Blend until smooth.
Melt butter in a saucepan over medium heat. Pour the blended mixture into the pan and whisk continuously.
Add red pepper flakes (if using), salt, and black pepper. Simmer for 5–7 minutes, stirring often, until the sauce thickens.
If the sauce is too thick, add a splash of chicken broth. For extra sweetness, drizzle more honey.
Pour the warm sauce over grilled chicken, shrimp, or roasted veggies. Garnish with chopped macadamia nuts or cilantro.
