Recipes and Cooking Coconut Macadamia Shortbread Coins 4.3 (3) For the macadamia lover, chopped nuts are pressed into the tops of these shaped cookies prior to baking. Make the recipe ahead of time and freeze. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 20 mins Bake Time: 18 mins Total Time: 38 mins Servings: 32 Ingredients ¾ cup butter, softened ¾ cup powdered sugar 1 teaspoon baking powder ¼ teaspoon salt 1 cup macadamia nuts, finely chopped 1 cup flaked coconut, toasted 2 cup cake flour Chopped macadamia nuts Directions Preheat oven to 325 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar, baking powder, and salt. Beat on low speed until combined, scraping side of bowl occasionally. Beat in the 1 cup macadamia nuts and the coconut. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (dough will be sticky). Using lightly floured hands, shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet; flatten balls slightly. Lightly press additional chopped macadamia nuts onto the tops of cookies. Bake in the preheated oven for 18 to 20 minutes or until light golden brown. Transfer cookies to a wire rack; let cool. Makes about 32 cookies. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Print