Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Macadamia Coconut Icebox Cookies




Source of Recipe


?


List of Ingredients




1 1/2 cups butter or margarine, softened
1 1/4 cups white sugar
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups rolled oats
2 cups chopped macadamia nuts
1 cup flaked coconut


Recipe



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, macadamia 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 to chill for 2 hours, or wrap and freeze for up to 2 months.

Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets or line them with parchment paper. If frozen, let dough logs 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.
Makes 6 dozen