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Heat butter in a pan over medium heat until it comes to a boil. Whisk until the milk solids have fallen to the bottom of the pan and turned light golden brown. Remove from heat before it turns golden brown; it will continue cooking off heat. Set aside to cool until close to room temperature but still liquid.
Transfer butter to a large bowl. Add sugar and brown sugar and mix until combined. Add eggs, lime zest and vanilla and mix to combine.
In a small bowl, sift together flour, kosher salt and baking soda. Add to dough and mix until just combined. Stir in white chocolate chips and chopped macadamia nuts and mix until just combined.
Scoop cookie dough with a medium (#40) cookie scoop and place on baking sheets. Let chill in the refrigerator at least 4 hours or overnight.
When ready to bake, preheat oven to 350 degrees and line a baking sheet with parchment paper. Arrange 12 cookies per tray. Top each cookie with a little sprinkle of sea salt.
Bake cookies for 13 to 15 minutes, until edges are just set and golden brown. Remove pan from oven and allow cookies to cool for 10 minutes before transferring to a wire rack to cool completely.