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Hawaiian Macadamia Coconut Crisps

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“From LCBO's Food and Drink Magazine. These cookies may be stored in an airtight container up to 1 week, if they last that long.”
READY IN:
42mins
YIELD:
36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F (180°C).
  2. In a large bowl, cream butter and both sugars.
  3. Add egg and beat well.
  4. Add orange rind and beat well.
  5. In a separate bowl, combine flour, oats, baking powder and salt and beat into creamed mixture.
  6. Stir in coconut and macadamia nuts.
  7. Drop by tablespoonfuls onto buttered baking sheets, about 2-inches apart. Press down the tops with a fork to flatten slightly.
  8. Bake for 12 to 15 minutes or until edges are golden.
  9. Cool for 2 minutes before removing from sheet and cool on wire racks.

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