Coconut-Macadamia Cookies |
|
 |
Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 20 |
|
Although pecans or almonds are delicious additions to these cookies, there really is no substitute for the mild, buttery taste of macadamias. They usually cost a little more, but we think they're worth it. Ingredients:
1/2 cup butter or 1/2 cup margarine, softened |
1 cup granulated sugar |
1/2 teaspoon baking soda |
2 eggs |
1/2 cup sour cream |
1 teaspoon vanilla |
2 1/2 cups all-purpose flour |
2 cups coconut |
1 1/2 cups chopped macadamia nuts (or pecans or almonds) |
Directions:
1. In a mixing bowl beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the sugar and baking soda; beat till combined. Beat in the eggs, sour cream, and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in the coconut and nuts.
2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake in a preheated 350 degrees F oven for about 10 to 12 minutes, or till golden brown. Remove cookies and cool on wire racks.
|
|