Hawaiian Coconut Macadamia Shortbread Coins (Cookies)

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READY IN: 50mins
YIELD: 32 Cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325 degrees F.
  • In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
  • Add powdered sugar, baking powder, and salt. Beat on low speed until combined, scraping side of bowl occasionally.
  • Beat in the 1 cup macadamia nuts and the coconut.
  • 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).
  • Using lightly floured hands, shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet; flatten balls slightly.
  • Lightly press additional chopped macadamia nuts onto the tops of cookies.
  • Bake in the preheated oven for 18 to 20 minutes or until light golden brown.
  • Transfer cookies to a wire rack; let cool.
  • 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.
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