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Ingredients
- 1 cup (226g) unsalted butter, at room temperature
- 3/4 cup (150g) granulated sugar
- 3/4 cup (132g) firmly packed brown sugar
- 1 egg
- grated zest of 1 large orange
- 1 1/2 cups (210g) all-purpose flour
- 1 1/4 cups (145g) rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (68g) sweetened desiccated coconut
- 3/4 cup (100g) macadamia nuts, coarsely chopped
Preparation
Step 1
Preheat oven to 180ºC/350ºF; line 2 large baking sheets with baking paper.
In a large bowl, cream butter and both sugars. Add egg and beat well. Add orange rind and beat well.
In a separate bowl, combine flour, oats, baking powder and salt. Beat into creamed mixture. Stir in coconut and macadamia nuts.
Make balls with 1 tablespoon full of dough – it’s soft, so don’t roll it too much - and place them on the sheet, about 5cm (2in) apart. Press down the tops with a lightly floured fork to flatten slightly. Bake for 12 to 15 minutes or until edges are golden – mine took 18 minutes for that.
Cool for 5 minutes before removing from sheet. Cool on wire racks.