Hawaiian Coconut Macadamia Shortbread Coins (Cookies)

If you like macadamia nuts, this is the cookie for you! In this recipe, the buttery sugar cookie dough is loaded with sweet toasted coconut and a generous helping of chopped macadamia nuts. Additional nuts are pressed into the tops of the cookies prior to baking. Store the cookies between layers of waxed paper in an airtight container for three days at room temperature or for up to three months in the freezer. From Better Homes & Gardens.

• Ready In: 50 mins
• Yields: 32 Cookies

Ingredients

• 3⁄4 cup butter, softened
• 3⁄4 cup powdered sugar
• 1  teaspoon baking powder
• 1⁄4 teaspoon salt
• 1  cup  macadamia nuts, finely chopped
• 1  cup flaked coconut, toasted
• 2  cups cake flour
•  chopped  macadamia nuts

Directions

1. Preheat oven to 325 degrees F.
2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
3. Add powdered sugar, baking powder, and salt. Beat on low speed until combined, scraping side of bowl occasionally.
4. Beat in the 1 cup macadamia nuts and the coconut.
5. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (dough will be sticky).
6. Using lightly floured hands, shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet; flatten balls slightly.
7. Lightly press additional chopped macadamia nuts onto the tops of cookies.
8. Bake in the preheated oven for 18 to 20 minutes or until light golden brown.
9. Transfer cookies to a wire rack; let cool.
10. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.