HAWAIIAN COOKIES - May, 2021.

Maybe you need to contribute to a school bake sale or even your own dinner party?

These cookies are the answer!

Coconut and macadamia nuts make them different and delicious. Aloha

• Ingredients
• 16 tablespoons (2 sticks) unsalted butter at room temperature
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ cup quick-cooking oats (not instant)
• 1 cup shredded sweetened coconut
• 1 cup chopped salted macadamia nuts

•  
• Directions
• Grease baking sheets (if you have 2 or 3 – GR8) with butter, cooking spray or parchment paper. Preheat oven to 350 degrees F.
• With an electric mixer, beat the butter and sugar together until frothy in a large mixing bowl.
• Beat in the eggs until well-combined. Beat in the vanilla.
• Measure the flour, baking soda, baking powder. Sift directly into the batter.
• With a wooden spoon, stir in the oats, coconut and nuts.
• Using a teaspoon, pick up a ball of batter and with another teaspoon drop the ball onto the prepared cookie sheet.
• Place the balls at least 2” apart.
• Bake for 12-14 minutes or until the edges are golden.
• Remove the pan from oven and cool for at least 20 minutes.
• Remove the cookies from the pan and re-use pan.
• Cool the cookies on a plate for about an hour.
• Makes 36-48 cookies.
• Store in air-tight tin for 3-6 days. Aloha!