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Coconut Macadamia Sugar Cookies
This Coconut Macadamia Sugar Cookies are a butter shortbread cookie with shredded coconut and macadamia nuts to remind you of the tropics.
Author: Lynne
  • 1 1/2 cups unsalted butter chilled
  • 6 tablespoons sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 cup finely chopped macadamia nuts
  • 3/4 cup finely shredded sweetened coconut flakes
  • raw sugar for sprinkling
  1. With your hands, combine the butter and sugar in a large bowl until well mixed.
  2. In alternating batches, add the flour, coconut and macadamia nuts, incorporating each fully.
  3. Divide dough in two balls and wrap each in plastic wrap. Flatten each into a disc and refrigerate for a minimum of 30 minutes.
  4. Preheat oven to 325 degrees F. and prepare a baking sheet by lining it with parchment or a silpat.
  5. Lightly flour a work surface and roll dough to 1/4 to 1/3-in in thickness.
  6. Using cookie cutters (I used a 3-inch circle), cut shapes of dough and place onto the prepared baking sheet.
  7. Sprinkle each cookie with some raw sugar.
  8. Bake for 20 minutes.
Recipe Notes

I found it easiest to place the macadamia nuts and coconut flakes into the food processor to get them to the fine consistency that I needed.