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Macadamia Coconut Icebox Cookies

In addition to the great flavor marriage of macadamias and coconut, these cookies are ideal to keep as dough in the freezer and need only a few minutes to bake -- thanks to Bev Kype at Merriman's Restaurant on the Big Island.

1 1/2 cups butter, softened
1 1/4 cups sugar
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups oatmeal
2 cups chopped Mauna Loa macadamias
1 cup sweetened flaked coconut

In a large bowl, cream butter and sugar together until fluffy. Beat in vanilla. Sift together flour, baking soda and salt, and add to butter mixture. Beat until smooth. Add oatmeal, macadamias and coconut, and beat until well blended. Divide dough into 3 portions. Place each portion on a piece of plastic wrap, and form into a log about 10 inches long. Wrap and freeze for at least 2 hours, and up to 2 months.

Preheat oven to 325 degrees. Line baking sheets with parchment paper.

Remove frozen dough and let stand at room temperature for 5 minutes. Slice each log crosswise into 24 rounds. Place on prepared baking sheets about 1 inch apart. Bake for 12 to 15 minutes or until golden brown.

Makes 72 cookies.

"The Mauna Loa Macadamia Cooking Treasury" by Leslie Mansfield

Sunday, July 11, 1999



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