October 31, 2009

Coconut Macadamia Meltaways

Just a quick note to say that after a month and a half of visits with family and a bit of traveling, I am back to the blogging world and ready to share some yummy recipes.

Now onto this very decadent cookie recipe that is a must try! As the holidays fast approach like a speeding train, it seems that we are always searching for great recipes to bake up. I thought this was a perfect cookie recipe to add to your holiday baking list and share with one and all. If you love butter cookies, as well as macadamia nuts and coconut...this one is for you. You are sure to find this cookie to be a very delicate melt in your mouth goodness.

Coconut Macadamia Meltaways
Makes about 50 cookies

1 cup sweetened flaked coconut
1 cup macadamia nuts
1 cup confectioners' sugar, plus extra for dusting
2 sticks unsalted butter, softened
2 tsp vanilla extract
1/4 tsp kosher salt
2 cups cake flour (all- purpose flour can be used, but I always find cake flour yields a more tender result)

Pulse macadamias and 1/4 cup of sugar in food processor until nuts are chopped fine (do not overprocess). Add coconut and continue to pulse until everything is finely ground.

Beat butter, vanilla and salt in a large mixer bowl on medium speed until creamy. Add the nut mixture and remaining 3/4 cup of sugar. Beat until creamy. Add flour and beat until a soft dough forms. Chill dough for 1 hour.

Heat oven to 325 degrees. With lightly floured hands (using powdered sugar), shape scant tablespoonfuls dough into balls. Place 1 inch apart on ungreased baking sheet. ( I always use a Silpat sheets for baking cookies). Bake for 16 minutes, or until tops are dry and set and bottoms are light brown.

Transfer cookies to a wire rack and cool completely. Dust with confectioners' sugar before serving.
Happy Baking!