If you are thinking of some weird ingredients and wonder how would they fit in a cookie recipe, worry no more. Anything goes in cookies. :) Personally I hate macadamia nuts and there is nothing weird about them either, only we never used them in cookies and it was kinda whole new experience for us. Fortunately they came out delicious… like everything else we bake in this household. ;)
Take a cup and a half of macadamia nuts and throw it inside the food processor. Grind for a bit but don’t make it too fine, you might want to feel some nuts when you bite into a cookie.
In a mixing bowl beat the butter on medium to high speed for 30 seconds then add the sugar and baking soda. Mix everything until well incorporated then add eggs, sour cream and vanilla. Keep beating ;)
When you think it is ok… it usually isn’t so keep beating for a little more. Now add the flour and again, keep swirling. Add the nuts and coconut and keep burning your mixer until all is well incorporated. At this point you can probably use a wooden spoon as well, if it gets too tough on the mixer.
Using a teaspoon, drop little balls of dough, two inches (5cm) apart on an ungreased baking sheet. You can make them as big as you want.
Bake for 12 minutes in a 350° F / 175° C preheated oven, then let them cool off on a wire rack. The recipe will make about 70 cookies… and you don’t want to cut it in half, trust me.
[pureHTML ID=40]
Ingredients
- ½ cup Butter of Margarine, softened
- 1 cup Sugar
- ½ tsp Baking Soda
- 2 Eggs
- ½ cup Sour Cream
- 1 tsp Vanilla Extract
- 2½ cups Flour, all purpose
- 2 cups Coconut, shredded
- 1½ cups Macadamia Nuts
Preparation Instructions
- Preheat oven to 350° F / 175° C.
- In a mixing bowl beat the butter on medium to high speed for 30 seconds then add the sugar and baking soda. Mix everything well then add eggs, sour cream and vanilla. Keep mixing!
- Add the flour and mix until well incorporated.
- Add the nuts and coconut and keep burning your mixer. You can use a wooden spoon as well.
- Using a teaspoon, drop little balls of dough, two inches (5cm) apart on an ungreased baking sheet. You can make them as big as you want.
- Bake for 12 minutes, then let them cool off on a wire rack.
Leave a Reply