Drying is a very critical part of the macadamia processing process, which directly determines the shelf life of the fruit and the taste and quality of the final product. The fresh harvested macadamia nut contains up to 30% moisture. The drying process can reduce the moisture content to 2-3%, and the fruit will shrink to the inside of the shell and will be separated from the inner wall of the shell, so that the kernel will not be damaged when the fruit is broken. The shelled macadamia nuts generally shall be dried according to the following drying temperature and time: (1) 30°C  for 2-3 days, (2) 38°C for 1-2 days, (3) 45°C for 1-2 days, (4) 50°C for drying until the required water content has been met. The drying time is affected by the following conditions: the initial humidity of the fruit, the relative humidity of the air, and the final moisture content required for the finished fruit. If the initial humidity, relative humidity of the air and the required moisture content are all high, the time required for drying is longer, otherwise it is shorter conversely, depending on the specific situation.

The initial drying temperature should be determined according to the moisture content of the kernel of the shelled macadamia nuts. If the moisture content of the kernel is 25-28%, the drying temperature should not exceed 30°C. When the moisture content of the nuts is 15-20%, the drying temperature should not exceed 38°C. When the moisture content of the nuts is 10-15%, the drying temperature should not exceed 45°C. When the moisture content of the nuts is 7-10%, the drying temperature should not exceed 50°C. Otherwise, the shell will break during the drying process and the color of the kernel will brown, which will reduce the quality of the dried macadamia nuts.