Preheat your oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper (or use silicone baking mats).
In a medium bowl, whisk together the oil, eggs, and sugar until the sugar has dissolved. In a separate bowl, whisk together the flour, baking powder, and salt. Pour the flour mixture into the oil mixture and stir until just combined. Fold in the macadamia nuts.
Use your hands to split the formed cookie dough in half. Pick up one half of the dough and roll it into a ball in your hands. Place the ball on one of the lined cookie sheets and use the palms of both hands to roll it out into a cylinder as long as the baking sheet. Use your hands to press the dough down to 1/2" thickness. Repeat with the second half of the dough on the second baking sheet.
Bake for 25-30 minutes, rotating the sheet pans halfway through, until the dough is golden brown. Cool on a rack for 10 minutes, or until it is cool enough to handle. Slice the cookie dough crosswise into 1/2" slices. Place the slices cut-side up back on the cookie sheets and bake for another 7-10 minutes per side, until crunchy.
Meanwhile, place the white chocolate chips and [b]Folgers [/b]coffee in a small saucepan set over low heat. Whisk until melted. Drizzle over cooled biscotti.