Hawaiian Coconut Macadamia Shortbread Coins (cookies)

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 3/4 cup butter, softened
• 3/4 cup powdered sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup macadamia nuts, finely chopped
• 1 cup flaked coconut, toasted
• 2 cups cake flour
• chopped macadamia nuts

Recipe

• 1 preheat oven to 325 degrees f.
• 2 in a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
• 3 add powdered sugar, baking powder, and salt. beat on low speed until combined, scraping side of bowl occasionally.
• 4 beat in the 1 cup macadamia nuts and the coconut.
• 5 beat in as much of the flour as you can with the mixer. using a wooden spoon, stir in any remaining flour (dough will be sticky).
• 6 using lightly floured hands, shape dough into 1-inch balls. place balls 2 inches apart on an ungreased cookie sheet; flatten balls slightly.
• 7 lightly press additional chopped macadamia nuts onto the tops of cookies.
• 8 bake in the preheated oven for 18 to 20 minutes or until light golden brown.
• 9 transfer cookies to a wire rack; let cool.
• 10 to store: layer cookies between waxed paper in an airtight container; cover. store at room temperature for up to 3 days or freeze for up to 3 months.