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Macadamia Coconut Icebox Cookies


Makes about 72

1 1/2 cups butter, softened
1 1/4 cups granulated sugar
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups quick cooking rolled oats
2 cups chopped macadamia nuts
1 cup flaked coconut

In a large bowl, cream butter and sugar until fluffy. Stir in vanilla. Sift together flour, baking soda, and salt. Stir into the butter mixture. Then stir in the oatmeal, macadamia nuts and coconut. Divide dough into three portions and roll each portion into a log about 2-1/2 inches in diameter. Wrap each log in plastic wrap and put into the refrigerator to chill for 2 hours, or wrap and freeze for up to 2 months. Preheat oven to 325 F. Grease baking sheets or line them with parchment paper or non-stick baking mats. If frozen, let dough sit out at room temperature for 5 minutes. Slice each log into 1/4-inch rounds and place about 1 inch apart on prepared baking sheets. Bake for 12 to 15 minutes until golden brown. Allow to cool for one 1 minute on baking sheet, then remove to wire racks to cool.

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Reviews of Macadamia Coconut Icebox Cookies:

6-8 of 8 reviews   Next >>

  Chris in Washington  Nov 29, 2006
Would make this again.
I used a 10 grain hot cereal instead of oatmeal and finely chopped pecans instead of macadamia nuts. Even my finicky eaters enjoyed these cookies! 4 stars

  Kilgore Trout in San Francisco  Jun 15, 2004
Would make this again.
This was one of the sleeper hits of the many new cookies i tried for Christmas. The taste seems to revolve on your toungue through the subtley balanced main ingredients. Friends went looking for them after their first. One of the best things about this cookie is that it can easily be converted to a vegan recipe while still retaining the great taste. 5 stars

  A cookie baker in Louisville  Jun 5, 2004
Would make this again.
This is a really great recipe. I like the idea of the macadamia nuts. 5 stars

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