Macadamia Nut Cookies

Name: Macadamia Nut Cookies
Yield: Yield: 80 cookies, approximately 2½ inches (6.2 cm) in diameter
Ingredients: 9 ounces (255 g) shredded coconut; 9 ounces (255 g) Chopped macadamia nuts; 3 eggs; 14 ounces (400 g) granulated sugar; 3 ounces (85 g) light brown sugar; 12 ounces (340 g) unsalted butter, at room temperature; 1 pound 3 ounces (540 g) bread flour; 1 teaspoon (5 ml) vanilla extract; ½ teaspoon (2 g) baking soda

Preparation info

Yield:
80
cookies, approximately 2½ inches in diameter

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Unfortunately, the scarcity of macadamia nuts keeps the price high, sometimes as much as 3 times that of walnuts, almonds, and hazelnuts. You can substitute any of those—chopped or coarsely crushed—for the macadamias, but I prefer pine nuts as an alternative. Leave them whole and toast them before mixing into the dough.

Ingredients

14 ounces (400 g) granulated sugar
3 ounces (85

Dessert
Vegetarian
Cookies

Method

Using the dough hook at low to medium speed, cream the granulated sugar, brown sugar, and butter together until light and fluffy. Mix in the eggs and vanilla.
Sift the flour with the baking soda and incorporate into the batter at low speed, together with the nuts and the coconut.
Divide the dough into 4 equal pieces, about