Hawaiian Coconut Macadamia Shortbread Coins (Cookies) – a delicious recipe with butter, powdered sugar, baking powder, salt, nuts, flaked coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
612
kcal
Calories
35
g
Fat
69
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3/4 cup butter, softened, 3/4 cup powdered sugar, 1 teaspoon baking powder, 1/4 teaspoon salt, and more.
Yes, Hawaiian Coconut Macadamia Shortbread Coins (Cookies) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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