Macadamia Coconut Icebox Cookies

Macadamia Coconut Icebox Cookies
  • PREP TIME
    0 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    0 mins
  • SERVING
    36 People
  • VIEWS
    9

Escape to the tropics with these delightful icebox cookies! Infused with the rich, buttery flavor of macadamia nuts and the sweet, exotic taste of coconut, these cookies are perfect for slicing and baking whenever a craving strikes. Prepare the dough ahead of time, chill or freeze, and enjoy freshly baked cookies with minimal effort.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    17 g
  • Cholesterol
    20 mg
  • Fiber
    2 g
  • Protein
    2 g
  • Saturated Fat
    6 g
  • Sodium
    112 mg
  • Sugar
    8 g
  • Fat
    14 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a large bowl, cream the softened butter and sugar together until light and fluffy. This should take approximately 3-5 minutes.

02

Step

Stir in the vanilla extract until well combined. (1 minute)

03

Step

In a separate bowl, sift together the flour, baking soda, and salt. This ensures even distribution of the leavening agent. (2 minutes)

04

Step

Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix. (3 minutes)

05

Step

Stir in the rolled oats, chopped macadamia nuts, and flaked coconut until evenly distributed throughout the dough. (2 minutes)

06

Step

Divide the dough into three equal portions. On a lightly floured surface, roll each portion into a log approximately 2 1/2 inches in diameter. (5 minutes)

07

Step

Wrap each log tightly in plastic wrap. Refrigerate for at least 2 hours, or freeze for up to 2 months. (2 hours or more)

08

Step

Preheat your oven to 325°F (165°C). Grease cookie sheets or line them with parchment paper. (10 minutes)

09

Step

If the dough logs are frozen, let them sit at room temperature for about 5 minutes to make slicing easier. (5 minutes)

10

Step

Using a sharp knife, slice each log into 1/4-inch thick rounds. Place the slices about 1 inch apart on the prepared baking sheets. (10 minutes)

11

Step

Bake for 12-15 minutes, or until the edges are golden brown. (12-15 minutes)

12

Step

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)

For a more intense coconut flavor, lightly toast the flaked coconut before adding it to the dough.
If you prefer a chewier cookie, use quick-cooking oats instead of rolled oats.
To prevent the cookies from spreading too much, make sure the butter is softened but not melted.
These cookies are also delicious with white chocolate chips added to the dough.

Kirstin Spinka

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.7/ 5 ( 3 Ratings)
Total Reviews: (4)
  • Scottie Bosco

    These cookies are amazing! The macadamia and coconut combination is heavenly.

  • Rosemary Upton

    So easy to make and perfect for having on hand when guests arrive unexpectedly.

  • Makenna Fisher

    Freezing the dough is a lifesaver. Freshly baked cookies anytime!

  • Scottie Quigley

    My family loved them! I will definitely be making these again.

LEAVE A REVIEW

Please Rate