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Macadamia Coconut Icebox Cookies

Macadamia Coconut Icebox Cookies Recipe

Makes about 72


1 1/2 cups butter, softened

1 1/4 cups granulated sugar

1 tablespoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

2 cups quick cooking rolled oats

2 cups chopped macadamia nuts

1 cup flaked coconut


In a large bowl, cream butter and sugar until fluffy. Stir in vanilla. Sift
together flour,
baking soda, and salt. Stir into the butter mixture. Then stir in the oatmeal,
nuts and coconut.
Divide dough into three portions and roll each portion into
a log about
2-1/2 inches in diameter. Wrap each log in plastic wrap and put into the refrigerator
chill for 2 hours, or wrap and freeze for up to 2 months.

To cook:
Preheat oven to 325
F. Grease
baking sheets or line them with parchment paper or non-stick baking mats. If
frozen, let
dough sit out at room temperature for 5 minutes. Slice each log into 1/4-inch
rounds and
place about 1 inch apart on prepared baking sheets.
Bake for 12 to 15 minutes
until golden
brown. Allow to cool for one 1 minute on baking sheet, then remove to wire racks
to cool.
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