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

Source: Martha Stewart Living, February 2003



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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How would you rate this recipe?
  • MS112627069
    12 JUN, 2012
    Macadamia seeds were first imported into Hawaii in 1882 by William H. Purvis. They are originally from Australia.
  • rlcurry1
    12 JUN, 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.
  • ferlie
    12 JUN, 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.
  • mykele
    20 JUN, 2011
    Macadamia nuts are NOT Australian . They are delicious, expensive and grown on plantations in Hawian islands such as Maui. Mykele
  • mykele
    20 JUN, 2011
    Macadamia nuts are not Australian, they are grown on large plantations in Isles. Maui for one. mykele
  • Desperanza
    9 JUN, 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.
  • tuancccc
    14 OCT, 2009
    This recipe is definitely a keeper.

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