Macadamia Coconut Icebox Cookies

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Macadamia Coconut Icebox Cookies

Makes about 72

1 1/2 cups butter, softened
1 1/4 cups granulated sugar
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups quick cooking rolled oats
2 cups chopped macadamia nuts
1 cup flaked coconut

In a large bowl, cream butter and sugar until fluffy. Stir in vanilla. Sift together flour, baking soda, and salt. Stir into the butter mixture. Then stir in the oatmeal, macadamia nuts and coconut. Divide dough into three portions and roll each portion into a log about 2-1/2 inches in diameter. Wrap each log in plastic wrap and put into the refrigerator to chill for 2 hours, or wrap and freeze for up to 2 months. Preheat oven to 325 F. Grease baking sheets or line them with parchment paper or non-stick baking mats. If frozen, let dough sit out at room temperature for 5 minutes. Slice each log into 1/4-inch rounds and place about 1 inch apart on prepared baking sheets. Bake for 12 to 15 minutes until golden brown. Allow to cool for one 1 minute on baking sheet, then remove to wire racks to cool.

Reviews of Macadamia Coconut Icebox Cookies:

1-5 of 6 reviews Next >>

Raul in San Diego, Ca. Aug 13, 2008
Would make this again.
These cookies are great. I enter these cookies at San Diego County Fair and and won 3ard place. I added 1-egg to this recipe. five stars

S. Koegel in Wash. state Nov 15, 2007
Would make this again.
These cookies absolutely 'melt in your mouth'. Delicious! five stars

melissa in PA Dec 6, 2006
Would make this again.
Well, these won the pre-cookie exchange test. Out of about 10 recipes we tried for an exchange, these were the favorite. The taste is great. The oats give them a unique texture, and the combination of coconut and macadamias makes them different and delicious. I also like the fact you can make the dough and roll the logs ahead of time. My only complaint is that the coconut made it hard to slice the logs. If I come up with a better method, I will post... five stars

Chris in Washington Nov 29, 2006
Would make this again.
I used a 10 grain hot cereal instead of oatmeal and finely chopped pecans instead of macadamia nuts. Even my finicky eaters enjoyed these cookies! four stars

Kilgore Trout in San Francisco Jun 15, 2004
Would make this again.
This was one of the sleeper hits of the many new cookies i tried for Christmas. The taste seems to revolve on your toungue through the subtley balanced main ingredients. Friends went looking for them after their first. One of the best things about this cookie is that it can easily be converted to a vegan recipe while still retaining the great taste. five stars