Jessie Ray of Lake Leelanau sent along today’s recipe.
Ray had it for years, but she just recently made it for the first time and said it makes a great Christmas cookie, “Very yummy.”
“It is now a favorite and will be made again and again, not only for Christmas but for other occasions,” Jessie writes.
Coconut Macadamia Cookies
½ c. butter or margarine, softened
½ c. sugar
½ c. firmly packed brown sugar
1 t. vanilla
1 c. all-purpose flour
½ t. baking powder
½ t. baking soda
½ t. salt
½ c. quick cooking oats, uncooked
½ c. chopped macadamia nuts
2 c. grated coconut, divided
Cream butter; gradually add sugars, beating well at medium speed of an electric mixer until light and fluffy.
Add egg and vanilla, mixing well.
Combine flour, baking powder, soda and salt; add to creamed mixture, mixing well.
Stir in oats, nuts and 1 1/3 c. coconut.
Drop dough by rounded teaspoonfuls onto greased cookie sheets (Jessie uses parchment paper instead). Sprinkle with remaining 2/3 c. coconut.
Bake at 375° for 8 to 10 minutes or until lightly browned.
Cool slightly on cookie sheets; remove to wire racks to cool completely. Yields 4 dozen.
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