As much as some folks like to cite shiny bling things as important, I’m convinced that very basic things done well can get the job done.
I have only made these coconut macadamia cookies once before – many years ago when I first moved to Norway. I don’t recall anything about it but decided, wanting to get rid of both coconut and macadamia nuts, that this would be a good way. Not the most popular girl at the dance, I did have a few people come up to me after trying out several cookies from the giant smörgåsbord I provided the other day, commenting that these unassuming and seemingly very plain cookies were by far the best ones they ate. Job done.
Coconut Macadamia Cookies
1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 1/4 cups flour
1 tsp. baking soda
1 cup flaked coconut
3 1/2 ounces or so of macadamia nuts, coarsely chopped
Preheat oven to 375F. Mix butter, sugars and egg. Stir in flour and baking soda, dough will be very stiff. Stir in coconut and nuts. Drop dough by heaping tablespoons onto an ungreased cookie sheet (I rolled into balls, then flattened). Bake until light brown, 8 – 10 minutes (centers will be soft). Cool slightly, remove from cookie sheet and cool completely.