Coconut Macadamia Nut Cookies
Ingredients:
1 cup unsalted butter
3/4 cup granulated sugar
1 tsp. pure vanilla extract
1 large egg lightly beaten
2 cups unbleached all purpose flour
1 tsp. baking powder
1/4 cup semi-sweet chocolate, such as Callebaut or Scharffen Berger
1/2 cup chopped macadamia nuts
1/2 cup unsweetened long thread coconut
waxed paper for rolling the cookie logs
parchment paper or Silpat for lining the cookie sheets
Method:
1. Preheat the oven to 375F. Line 2 cookie sheets with parchment paper, set aside.
2. Beat the butter, sugar and vanilla together until light and fluffy, about 5 minutes. Add the egg and beat in. Stir in the flour, baking powder, chocolate and nuts. Mix to combine well.
3. Divide the dough in half and roll each half into a round cylinder 2 to 3 inches thick, depending on how big you like your cookies. Lay the sheet of waxed paper on your work surface, sprinkle the coconut on the paper and roll the cookie cylinder evenly in the coconut. Wrap the cylinders in paper or plastic wrap and chill for 30 minutes.
4. Cut the cylinders into 1/2 inch discs and place on the cookie sheets. Bake for about 15 minutes or until golden in color.
Makes 2 to 3 dozen.
