Macadamia Coconut Cookies 夏果椰丝饼

These cookies are so delicious! They’re buttery with a nutty aroma from the Macadamia nuts and toasted coconut. 😘

Macadamia Coconut Cookies 夏果椰丝饼

Ingredients ( 材料）:

150g (2/3 cup) butter（牛油）
100g (1/2 cup) caster sugar （细砂糖）
1 egg（鸡蛋）- grade A
1/4 tsp vanilla extract （香草精）
220g (1 3/4 cups) plain flour （普通面粉）
1/2 tsp baking powder （发粉）
1/4 tsp salt （盐）
120g (1 cup) Macadamia nuts（夏威夷果）
60g  (1/2 cup) sweetened coconut, toasted （烤香椰丝）


PREPARATION:

1. Preheat oven to 160°C. Toast the coconut on a tray lined with parchment paper. Toast for 5-8 minutes until golden browned. Set aside to cool.
2. Sift together flour, baking soda, and salt.
3. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy. 
4. Beat in egg and vanilla until combined well.
5. Beat in flour mixture until combined well.
6. Stir in toasted coconut and Macadamia nuts and combined well
7. Arrange teaspoons of dough about 1 inch apart on ungreased baking sheets and bake in preheated oven at 160°C for 20 minuets or until golden. 
8. Cool cookies on sheets 1 minute and with a metal spatula transfer to racks to cool.

Happy Baking!