COOKIES - Hawaiian Macadamia Coconut Cookies

By Aemelia

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

Details

Servings 36
Adapted from technicolorkitcheninenglish.blogspot.com

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.