Coconut Macadamia Cookies
Tropical cookies combining shredded coconut and macadamia nuts, crisp on the outside and soft within, with a lingering hint of nutmeg.
Ingredients
all-purpose flour
2.25 cup
baking powder
1 tsp
salt
1/4 tsp
solid vegetable shortening
1/3 cup
unsalted butter (melted and cooled)
1/2 cup (1 stick)
granulated sugar
1/2 cup
light brown sugar (packed)
1/2 cup
large egg
1
large egg yolk
1
freshly grated nutmeg
1/8 tsp
vanilla extract
3/4 tsp
sweetened shredded coconut (divided)
1.5 cup
unsalted macadamia nuts (chopped)
1.5 cup
Instructions
1
Preheat the Oven
Position a rack in the center of the oven and preheat to 350°F (175°C). Line two baking sheets with parchment paper or aluminum foil.
2
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3
Make the Dough
In the bowl of an electric mixer fitted with the paddle attachment, beat the shortening, melted butter, and both sugars on medium speed for 1 minute until smooth. Add the egg and egg yolk one at a time, beating well after each addition and scraping down the bowl as needed. Beat in the nutmeg, vanilla, and coconut. With the mixer on low speed, add the flour mixture and mix just until combined. Stir in the macadamia nuts with a wooden spoon.
4
Shape and Bake
Roll the dough into 1-inch balls and place them 1.5 inches apart on the prepared baking sheets. Moisten your hands to prevent sticking, then gently flatten each ball into a 1.5-inch disc. Bake one sheet at a time for 10 to 12 minutes, until the bottoms are golden brown. Transfer to a wire rack to cool completely.
