Hawaiian Macadamia Coconut Crisps |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From LCBO's Food and Drink Magazine. These cookies may be stored in an airtight container up to 1 week, if they last that long. Ingredients:
1 cup butter, at room temperature |
3/4 cup granulated sugar |
3/4 cup firmly packed brown sugar |
1 egg |
2 tablespoons grated orange rind |
1 1/2 cups all-purpose flour |
1 1/4 cups rolled oats |
1 teaspoon baking powder |
1/2 teaspoon salt |
3/4 cup sweetened flaked coconut |
1 cup macadamia nuts or 1 cup cashews, coarsely chopped |
Directions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, cream butter and both sugars.
3. Add egg and beat well.
4. Add orange rind and beat well.
5. In a separate bowl, combine flour, oats, baking powder and salt and beat into creamed mixture.
6. Stir in coconut and macadamia nuts.
7. Drop by tablespoonfuls onto buttered baking sheets, about 2-inches apart. Press down the tops with a fork to flatten slightly.
8. Bake for 12 to 15 minutes or until edges are golden.
9. Cool for 2 minutes before removing from sheet and cool on wire racks.
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