Hawaiian Coconut Macadamia Shortbread Coins (Cookies)

1. 1

   Preheat oven to 325 degrees F.

2. 2

   In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.

3. 3

   Add powdered sugar, baking powder, and salt. Beat on low speed until combined, scraping side of bowl occasionally.

4. 4

   Beat in the 1 cup macadamia nuts and the coconut.

5. 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. 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. 7

   Lightly press additional chopped macadamia nuts onto the tops of cookies.

8. 8

   Bake in the preheated oven for 18 to 20 minutes or until light golden brown.

9. 9

   Transfer cookies to a wire rack; let cool.

10. 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.

* Per serving · 4 servings · Values may vary.