Yield: 48 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Eggs |
| 1 teaspoon | Vanilla extract |
| 1¼ cup | Coarsely chopped macadamia |
| \N \N | Nuts -- toasted |
| 4¾ cup | Cookie Mix (see recipe) |
| 2¼ cup | Flaked or shredded coconut |
1. Preheat oven to 375 degrees F. In a medium bowl beat together eggs and vanilla. Add Cookie Mix; beat with electric mixer until smooth. Stir in macadamia nuts and coconut by hand.
2. Drop tablespoonfuls of batter onto ungreased baking sheets. Bake until golden brown (8 to 12 minutes). Remove cookies to a wire rack to cool.
Makes 4 dozen cookies.
Note: If macadamia nuts are salted, blanch in boiling water to cover for 30 seconds, to remove salt. Rinse under cold running water and chop coarsely.
Transfer to baking sheet and toast in a 325 degrees F oven until golden brown. Set aside to cool. If nuts are unsalted, just chop and toast.
Recipe By : the California Culinary Academy File