Awesome Coconut Macadamia Nut Cookies
Coconut Macadamia Nut Cookies recipe
Yield
60 servingsPrep
25 minCook
20 minReady
6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
butter
softened |
|
| ¼ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
coconut, shredded (desiccated)
|
*
|
| ½ | cup |
macadamia nuts
chopped |
*
|
| ¼ | cup |
macadamia nuts
finely ground |
*
|
| 1 | cup |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
butter
softened |
|
| 59 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
coconut, shredded (desiccated)
|
*
|
| 118 | ml |
macadamia nuts
chopped |
*
|
| 59 | ml |
macadamia nuts
finely ground |
*
|
| 237 | ml |
powdered sugar
|
|
Directions
Sift flour, measure, and sift again with salt. Set aside.
In a large bowl, cream butter, then add granulated sugar and cream again until thoroughly blended. Add vanilla. Gradually beat sifted flour into creamed mixture until smooth. Mix in coconut and macadamia nuts.
Shape dough into a roll 1½ inches in diameter and wrap in clear plastic wrap. Refrigerate at least 6 hours or overnight. Slice roll at ¼ inch intervals and place rounds on greased baking sheet. Bake at 300℉ (150℃) for 20 minutes.
Sift confectioners' sugar onto waxed paper, reserving about ⅓ cup, and transfer baked cookies to it. Sift tops lightly with remaining sugar. Let cool completely before storing in cookie tins.
