- 52
- 25 mins
- 85 mins
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
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.