Cocomia cookies

I love macadamia nuts. Just love ‘em. Something about the rich taste, the delicate crunchiness, or just the whole Hawaii thing makes me go for them every chance I get. So imagine how happy I was with this straight-from-the-island recipe that combines not one but two of my favorite sweet treats, macadamias and coconut.

What more could a girl ask for?

Cocomia cookies

Makes about 3 dozen cookies

Ingredients

• 2 cups all-purpose flour.
• ½ teaspoon baking soda.
• ¼ teaspoon salt.
• ¾ cup packed brown sugar.
• ½ cup granulated sugar.
• ¼ pound plus 4 tablespoons (1½ sticks) salted butter, softened.
• 2 large eggs.
• 2 teaspoons vanilla extract.
• 6 ounces shredded, unsweetened coconut (about 1 cup).
• 7 ounces whole macadamia nuts (about 1½ cups).

Directions

Preheat oven to 300º F.

In a medium bowl, combine the flour, soda and salt. Mix well with a wire whisk.

In a large mixing bowl, blend the sugars and mix at medium speed. Add the butter, and mix to form a grainy paste. Scrape down the sides of the bowl, then add the eggs and vanilla. Beat at medium speed until the mixture is light and fluffy. Add the flour mixture, coconut, and macadamia nuts to the sugar mixture, and blend at low speed until combined. Do not overmix.

Drop the batter by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake for 22 to 24 minutes. Immediately transfer the cookies with spatula to a cool, flat surface.