Hawaiian Macadamia Coconut Crisps

Name: Hawaiian Macadamia Coconut Crisps
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 36 cookies
Ingredients: 1 cup butter, at room temperature; 3/4 cup granulated sugar; 3/4 cup firmly packed brown sugar; 1 egg; 2 tablespoons grated orange rind; 1 1/2 cups all-purpose flour; 1 1/4 cups rolled oats; 1 teaspoon baking powder; 1/2 teaspoon salt; 3/4 cup sweetened flaked coconut; 1 cup macadamia nuts or 1 cup cashews, coarsely chopped

Submitted by Dreamer in Ontario

"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."

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Ready In:: 42mins
Ingredients:: 11
Yields:: 36 cookies

ingredients

1 cup butter, at room temperature
³⁄₄ cup granulated sugar
³⁄₄ cup firmly packed brown sugar
1 egg
2 tablespoons grated orange rind
1 ¹⁄₂ cups all-purpose flour
1 ¹⁄₄ cups rolled oats
1 teaspoon baking powder
¹⁄₂ teaspoon salt
³⁄₄ cup sweetened flaked coconut
1 cup macadamia nuts or 1 cup cashews, coarsely chopped

directions

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