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.
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finely chopped macadamia nuts
finely shredded sweetened coconut flakes
raw sugar for sprinkling
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With your hands, combine the butter and sugar in a large bowl until well mixed.
In alternating batches, add the flour, coconut and macadamia nuts, incorporating each fully.
Divide dough in two balls and wrap each in plastic wrap. Flatten each into a disc and refrigerate for a minimum of 30 minutes.
Preheat oven to 325 degrees F. and prepare a baking sheet by lining it with parchment or a silpat.
Lightly flour a work surface and roll dough to 1/4 to 1/3-in in thickness.
Using cookie cutters (I used a 3-inch circle), cut shapes of dough and place onto the prepared baking sheet.
Sprinkle each cookie with some raw sugar.
Bake for 20 minutes.
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.
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Compliments of 365 Days of Baking and More