The Fall time has always been my favorite season out of the four.
These turned out so yummy. Do not start eating the dough while making these or you will simply have fewer cookies to share with family and friends in the end...trust me on this one.
This recipe really didn't call for Macadamia nuts but I just couldn't resist. Well actually, it was my husbands idea. He really does have the best ideas around here . I am glad I did what I was asked to do this time, because I think that we are really on to something here.
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/3 cups flaked coconut
- About 1/2 cup of Macadamia nuts
- Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
- In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
- Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks. (Depending on your oven, you might have to bake them a little longer.)