Shortbread Inspirations 2
Toasted Coconut and Macadamia Nut Cookies
With a bowl of ice cream and these fun treats, you can take a holiday, anytime.
Preparation Time:
25 Minutes
Ingredients:
| 1 cup | GAY LEA Butter (Unsalted), softened | 250 ml |
| 1/3 cup | icing sugar, sifted | 75 ml |
| 2 tsp | vanilla extract | 10 ml |
| 2 cups | all purpose flour | 500 ml |
| 1/4 tsp | each baking powder and salt | 1 ml |
| 1-1/2 cups | flaked sweetened coconut | 375 ml |
| 3/4 cup | coarsely chopped macadamia nuts | 175 ml |
| 1 | egg white, lightly beaten | 1 |
Instructions:
Preheat oven to 325F (160C).
Using electric mixer, beat together butter and sugar until light and fluffy. Beat in vanilla.
In separate bowl, combine flour, baking powder and salt; using wooden spoon, gradually stir into butter mixture. Stir in 1/2 cup (125 ml) of the coconut and all the macadamia nuts.
Using 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).
Makes about 36 cookies.
Using electric mixer, beat together butter and sugar until light and fluffy. Beat in vanilla.
In separate bowl, combine flour, baking powder and salt; using wooden spoon, gradually stir into butter mixture. Stir in 1/2 cup (125 ml) of the coconut and all the macadamia nuts.
Using 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).
Makes about 36 cookies.