Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper.
In a large bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the pure vanilla extract and mix until combined.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
Fold in the coarsely chopped macadamia nuts using a spatula until evenly distributed.
Turn the dough out onto a lightly floured surface and shape it into a 12-inch log. Wrap the log in plastic wrap and refrigerate for 30 minutes to firm up.
Remove the dough from the refrigerator and slice into 1/4-inch thick rounds. Place the rounds about 1 inch apart on the prepared baking sheets.
Bake in the preheated oven for 18 to 20 minutes, or until the edges are lightly golden.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.