Hawaiian Macadamia Coconut Crisps

From LCBO's Food and Drink Magazine. These cookies may be stored in an airtight container up to 1 week, if they last that long.

• Ready In: 42 mins
• Yields: 36 cookies

Ingredients

• 1  cup butter, at room temperature
• 3⁄4 cup granulated sugar
• 3⁄4 cup  firmly packed brown sugar
• 1  egg
• 2  tablespoons  grated  orange rind
• 1 1⁄2 cups all-purpose flour
• 1 1⁄4 cups rolled oats
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 3⁄4 cup sweetened flaked coconut
• 1  cup  macadamia nuts or 1  cup cashews, coarsely chopped

Directions

1. Preheat oven to 350°F (180°C).
2. In a large bowl, cream butter and both sugars.
3. Add egg and beat well.
4. Add orange rind and beat well.
5. In a separate bowl, combine flour, oats, baking powder and salt and beat into creamed mixture.
6. Stir in coconut and macadamia nuts.
7. Drop by tablespoonfuls onto buttered baking sheets, about 2-inches apart. Press down the tops with a fork to flatten slightly.
8. Bake for 12 to 15 minutes or until edges are golden.
9. Cool for 2 minutes before removing from sheet and cool on wire racks.