Lemon Coconut And Macadamia Nut Cookies Recipes

COCONUT MACADAMIA NUT COOKIES

Steps:

• Whisk the flour, baking soda, and salt together in a large bowl. Set aside.
• Whisk the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract together until combined. Pour into dry ingredients and mix everything together until completely combined. Fold in the macadamia nuts and coconut. (You can use a mixer for this step if needed.)
• Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days. If chilling for longer than 2 hours, allow to sit at room temperature for at least 20-30 minutes before rolling and baking because the dough will be quite hard.
• Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
• Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look soft.
• Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Melt the chopped white chocolate in a double boiler or in the microwave in 15-second increments, stopping and stirring after each until completely smooth. Drizzle over cookies. Allow chocolate to set completely, about 30 minutes.

MRS. FIELD'S LEMON MACADAMIA COOKIES

Steps:

• Preheat oven to 300* f.
• In a medium bowl combine flour, soda and salt. Mix well and set aside. In a large bowl blend sugars well with an electric mixer set at med speed.
• Add the butter and cream cheese, and mix to form a smooth paste. Add the egg and lemon extract, and beat at medium speed until light and soft. Scrape down sides of bowl occasionally.
• Add the flour mixture and nuts.
• Blend at low speed just until combined.
• Do not overmix.
• Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake 23-25 min.
• Immediately transfer to a cool flat surface.

LEMON COCONUT DROP SHORTBREAD COOKIES

Steps:

• Pulse the coconut shreds in a food processor or chop them up with a sharp knife so they are finer. Smaller pieces make a more desirable texture in the baked cookies. Set aside for next step.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the confectioners' sugar, vanilla extract, coconut extract, and lemon zest and then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add the lemon juice, salt, coconut, and flour and beat on medium speed until combined. The dough may not come together at first, but keep mixing until it does. The cookie dough will be thick.
• Cover the cookie dough tightly and chill in the refrigerator for 30 minutes and up to 3 days. (If chilling for 2+ hours, let the cookie dough sit at room temperature for at least 30 minutes before rolling into balls. The cookie dough will be very stiff after being in the refrigerator that long.)
• Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
• Roll the cookie dough into balls, about 1 Tablespoon of dough each, and place dough balls 2 inches apart on the baking sheets. If the cookie dough is too crumbly, keep rolling and working it with your hands. The warmth of your hands will help bring it together.
• Bake the cookies until lightly browned around the bottom edges, about 14-15 minutes.
• Allow the cookies to cool for 5 minutes on the baking sheet and then transfer to a wire rack. Make sure cookies are cool to the touch before dipping in icing.
• Whisk all of the glaze ingredients together in a medium bowl. If desired, add more confectioners' sugar to thicken or more milk to thin out. Dip cookies in icing or drizzle on top. If desired, garnish with coconut, sprinkles, and/or lemon zest. If coated lightly, the icing will set after 2 hours.
• Cover leftover iced cookies tightly and store at room temperature for 1 day or in the refrigerator for up to 1 week. Cookies without icing can sit covered at room temperature for up to 1 week.

LEMON, COCONUT, AND MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 325 degrees. Combine flour and the next six ingredients (flour through baking soda). Combine the margarine with the remaining ingredients and stir to combine. Add to the flour mixture, and stir well. Drop by tablespoon onto a baking sheet lined with parchment paper. Bake for 10 minutes, or until almost set. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan and cool on racks.

MACADAMIA-COCONUT COOKIE

Steps:

• Preheat oven to 375 degrees F.
• In a large mixing bowl, combine all ingredients for cookies except the white chocolate chips. Stir until soft dough forms.
• Drop cookie dough by tablespoonfuls onto ungreased cookie sheet. Bake for 15 to 16 minutes or until edges are light golden brown. Remove from oven and cool 1 minute.
• Melt white chocolate chips in microwave in 30 second intervals, stirring each time, until smooth. Drizzle over cookies.

CHEWY COCONUT-MACADAMIA NUT COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended. On low speed, beat in flour, baking soda, cinnamon and salt until well blended. Stir in oats, coconut and nuts.
• On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
• Bake 8 to 10 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.

MACADAMIA LEMON BARS

Steps:

• Preheat oven to 350°. In a large bowl, mix flour, confectioners' sugar and melted butter until crumbly; stir in nuts. Press onto bottom and 1/2 in. up sides of a greased 8-in. square baking dish. Bake 15-20 minutes or until light brown., Meanwhile, in a small bowl, whisk sugar, flour, baking powder and salt. Beat in eggs, lemon juice and zest until blended., Pour over hot crust. Sprinkle with nuts. Bake 10-15 minutes or until lightly browned. Cool completely on a wire rack. Cut into bars. Sprinkle with confectioners' sugar. Refrigerate leftovers.

LEMON COCONUT COOKIES

Steps:

• Preheat oven to 375 degrees Fahrenheit
• Juice and zest lemons then set aside in separate bowls
• In a large mixing bowl place butter and sugar together and let butter soften then cream both ingredients together until nice and smooth
• Add lemon juice and zest slowly to creamed mixture and stir until most of the liquid has been absorbed by the butter (there will be remaining juice not absorbed)
• Mix coconut in with creamed mixture until coconut is all mixed in with butter and sugar.
• Add dry ingredients slowly to the mixture and stir until all the liquid has been absorbed and cookie dough can be dropped by a spoon on a cookie sheet.
• Drop dough by teaspoonfuls 2 inches apart on cookie sheet lined with parchment paper.
• Bake for 8 to 10 minutes depending on doneness and then remove from oven and wait for 5 minutes before removing from cookie sheet to wire rack to cool completely.