Macadamia-Coconut Meltaways

By carvalhohm

Ingredients

• 1 cup macadamia nuts
• 1 cup confectioners’ sugar, plus extra for dusting
• 1 cup sweetened flaked coconut (about 3 ounces)
• 2 sticks (1 cup) unsalted butter, softened
• 2 1/2 tsp vanilla extract
• 1/4 tsp salt
• 2 cups all-purpose flour

Details

Servings 52
Preparation time 25mins
Cooking time 85mins
Adapted from womansday.com

Preparation

Step 1

Pulse macadamias and 1/4 cup of the sugar in food processor until nuts are chopped fine (do not over process). Add coconut; continue to pulse until everything is finely ground.

Beat butter, vanilla and salt in a large bowl with mixer on medium speed until creamy. Add the nut mixture and remaining 3/4 cup sugar; beat until creamy. Add flour and beat until a soft dough forms. Chill dough 1 hour.

Heat oven to 325°F. With lightly floured hands, shape scant tablespoonfuls dough into balls. Place 1 in. apart on ungreased baking sheet. Bake 16 minutes, or until tops are dry and set and bottoms are light brown.
Move cookies with a spatula to a wire rack and cool completely. Dust tops with confectioners’ sugar before serving.

Make-Ahead Tip: After completing step 2, roll dough into individual balls and freeze until firm; transfer to a freezer-safe container and keep frozen for up to 2 months. Bring to room temperature before baking.