- Active Time 10m
- Total Time 20m
Makes about 72 cookies, 2 per serving
Although pecans or almonds are delicious additions to these cookies, there really is no substitute for the mild, buttery taste of macadamias. They usually cost a little more, but we think they're worth it.
- 1/2 cup butter or margarine, softened
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 2 eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 cups coconut
- 1 1/2 cups chopped macadamia nuts, pecans, or almonds
In a mixing bowl, beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the sugar and baking soda; beat till combined. Beat in the eggs, sour cream and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in the coconut and nuts.
Drop the dough by rounded teaspoons, 2 inches apart, onto ungreased cookie sheets. Bake in a preheated 350 degrees F oven for about 10-12 minutes, or till golden brown. Remove cookies and cool on wire racks.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
154 calories; 10g total fat; 20mg cholesterol; 26mg sodium; 14g carbohydrates; 2g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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