This is a fairly easy recipe for lovely little summer cookies – coconut and macadamia strike me as very summery flavors.
The dough itself is very simple and all done in a mixer. Toasted, finely ground macadamia nuts and shredded coconut are added to the dough.
The dough is very soft – downright creamy – and that makes shaping it into the log you need to form the cookies difficult.
What I found worked was to move the “log” onto a big piece of plastic wrap and sort-of roll it with the wrap so it would be contained and not stick to the counter top. This didn’t result in a perfectly cylindrical log, as the dough was just so soft and fluffy. It did allow me to get a log of the general shape and size instructed.
I chilled the dough (per the recipe) in the refrigerator overnight. It was still fairly pliable but much easier to work with and I rolled it a bit further to round out the shape.
Then the individual cookies are sliced from the log.
The dough remains soft and as I sliced it the bottom would flatten. I tried re-chilling the log but it didn’t help much. So I had to try to reshape each cookie by hand.
Of course none of them resulted in perfect circles. I didn’t want to work the dough too much so I left well enough alone.
The unbaked cookies are brushed with egg and sprinkled with shredded coconut. A single toasted macadamia nut half is placed in the center of each cookie.
And then they bake and then you’re done!
I really, really like these. The macadamia and coconut are very subtle flavors but the chewy-crunch of the macadamia nuts is noticeable in every bite which is nice. The cookies baked up soft with a slight sugary-crunch on the bottoms. I love that in a cookie. I will definitely make these again.