Toasted Coconut and Macadamia Nut Cookies

Desserts

With a bowl of ice cream and these fun treats, you can take a holiday any time.

  • Total Preparation Time: 50 minutes

Makes 36 cookies

Rating: 0 Stars

Ingredients

1 cup250 mLGAY LEA - Unsalted Butter, softened
1/3 cup75 mLIcing Sugar, sifted
2 tsp10 mLVanilla Extract
2 cups500 mLAll Purpose Flour
1/4 tsp1 mLBaking Powder
1/4 tsp1 mLSalt
1 1/2 cups375 mLFlaked Sweetened Coconut
3/4 cup175 mLMacadamia Nuts, coarsely chopped
1 1 Egg Whites, lightly beaten
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Instructions:

  1. Preheat oven to 325°F (160°C).
  2. Using electric mixer, beat together butter and sugar until light and fluffy. Beat in vanilla.
  3. In separate bowl, combine flour, baking powder and salt; using wooden spoon, gradually stir into butter mixture. Stir in 1/2 cup (125 ml) coconut and all of the macadamia nuts.
  4. Form tablespoonfuls of dough, roll into crescent-shaped cookies. Dip in egg white. Roll in remaining coconut until completely covered. Place on parchment paper-lined cookie sheets. Bake in centre of oven for about 25 minutes or until a deep golden colour. Cool on pan on racks.
  • Cookies can be stored in airtight container for up to 4 days.
This recipe is one of 150 featured exclusively in our cookbook, Our Table.

 

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Ingredients

1 cup250 mLGAY LEA - Unsalted Butter, softened
1/3 cup75 mLIcing Sugar, sifted
2 tsp10 mLVanilla Extract
2 cups500 mLAll Purpose Flour
1/4 tsp1 mLBaking Powder
1/4 tsp1 mLSalt
1 1/2 cups375 mLFlaked Sweetened Coconut
3/4 cup175 mLMacadamia Nuts, coarsely chopped
1 1 Egg Whites, lightly beaten
Add to Shopping List

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