For a more pronounced coconut flavor, lightly toast the coconut along with the nuts before adding the coconut to the dough.
Recipe information
Yield
makes about 44
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Spread the macadamia nuts in a single layer on a rimmed baking sheet. Toast until lightly golden and fragrant, about 10 minutes. Let cool, then slice 22 nuts in half. Finely grind the remaining nuts, and set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
Step 2
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening, and sugar on medium speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in 2 eggs and the vanilla to combine. Add the flour mixture, ground macadamia nuts, and coconut; mix on low speed until just incorporated.
Step 3
Turn out the dough onto a clean work surface. Shape into an 11-inch log, 2 inches in diameter. Wrap in plastic, and refrigerate until firm, at least 2 hours or overnight.
Step 4
Preheat oven to 350°F, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper. Remove log from refrigerator. Using a sharp knife, cut into 1/3-inch-thick slices. Place slices about 1 1/2 inches apart on prepared baking sheets. In a small bowl, whisk together the remaining egg with 1 tablespoon water. Using a pastry brush, lightly brush the top of each cookie with egg wash. Sprinkle with coconut, and press a macadamia half into the center. Bake, rotating sheets halfway through, until the edges are golden and the coconut on top is lightly toasted, 14 to 16 minutes. Transfer to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 5 days.
