Rating: 3.56 stars
54 Ratings
  • 5 star values: 12
  • 4 star values: 17
  • 3 star values: 15
  • 2 star values: 9
  • 1 star values: 1

This recipe combines a buttery Scottish tradition with the flavors of the Hawaiian Islands.

Martha Stewart Living, February 2003

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Recipe Summary

Yield:
Makes about 2 1/2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees. Cut dough into squares using a fluted 2 1/4-inch square cookie cutter. Reroll scraps; continue cutting out squares. Space about 1 inch apart on baking sheets lined with parchment. Lightly brush tops with beaten egg white; sprinkle with remaining 1/2 cup coconut. Bake until golden, 20 to 25 minutes, rotating sheets halfway through. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.

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  • Put butter, cream of coconut, and remaining 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium until pale and fluffy, about 2 minutes. Mix in coconut extract. Reduce speed to low. Add flour, salt, nut mixture, and ground coconut; mix until combined.

  • Halve dough. Shape halves into disks, and wrap well in plastic. Refrigerate until firm, about 1 hour.

  • Let dough soften before rolling. Roll out each disk on lightly floured parchment to 1/4 inch thick. Cover with plastic; refrigerate until firm, 30 minutes.

  • Cut dough into squares using a fluted 2 1/4-inch square cookie cutter. Reroll scraps; continue cutting out squares. Space about 1 inch apart on baking sheets lined with parchment. Lightly brush tops with beaten egg white; sprinkle with remaining 1/2 cup coconut. Bake until golden, 20 to 25 minutes, rotating sheets halfway through. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.

Cook's Notes

To toast macadamias, place them in a single layer on a rimmed baking sheet in a 350-degree oven until lightly golden, about 10 minutes, stirring occasionally. If you don't have a fluted square cutter, use whatever other shape you have on hand.

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Reviews (8)

54 Ratings
  • 5 star values: 12
  • 4 star values: 17
  • 3 star values: 15
  • 2 star values: 9
  • 1 star values: 1
Rating: 1 stars
10/23/2019
THere is something wrong with this recipe. Step 1 makes no sense. After telling you to preheat the oven, it jumps to step 5 and how to finish.
Rating: Unrated
06/12/2012
Macadamia seeds were first imported into Hawaii in 1882 by William H. Purvis. They are originally from Australia.
Rating: Unrated
06/12/2012
These cookies are really fantastic. I have made them several times at Christmas and I always get tons of compliments on them. They are buttery, mildly nutty with a delicate coconut flavor. The texture is like a really great shortbread cookie. They are definitely a favorite and they make the house smell wonderful when they are baking.
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Rating: Unrated
06/12/2012
This recipe looks delish!! The macadamian nut is native to Australia and then later was taken to Hawaii. Now it is grown in other countries even United States. Will for sure try this cookie.
Rating: Unrated
06/20/2011
Macadamia nuts are NOT Australian . They are delicious, expensive and grown on plantations in Hawian islands such as Maui. Mykele
Rating: Unrated
06/20/2011
Macadamia nuts are not Australian, they are grown on large plantations in Hawai.an Isles. Maui for one. mykele
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Rating: Unrated
06/09/2011
Macadamia nuts are Australian. So, the buttery shortbread of Scotland with the [coconut] flavor of Hawaii and the macadamia flavor of Australia - tho' Australia has coconuts too.
Rating: Unrated
10/14/2009
This recipe is definitely a keeper.