Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
COOKIE DOUGH
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
- Using a handheld or stand mixer, beat butter and sugars until light and fluffy, about 1-2 minutes. Scrape down sides and bottom of bowl with spatula as needed. Add vanilla and eggs. Mix until combined.
- In a separate bowl, combine flour, baking soda, and salt. Add to butter mixture and beat until just combined. Stir in coconut and chopped macadamia nuts.
- Roll into balls and place on a plate lined with waxed paper. Freeze for 15-20 minutes and then place onto parchment lined cookie sheet.
- BAKE: Bake 11-13 minutes or until light golden brown. Remove from oven and let cool on cookie sheet for a few minutes before fully cooling on wire rack.
DRIZZLE
- Using a blender, mix the shredded coconut and coconut milk until the coconut has broken down into fine pieces. Pour mixture over a fine mesh strainer into a medium bowl to remove coconut pieces. Add confectioners’ sugar and whisk until blended.
- If drizzle is too thin, add more confectioners’ sugar. If too thick, add more coconut milk until you reach desired consistency. Using a piping bag (or Ziploc bag with end snipped off), drizzle icing over cooled cookies.
STORAGE
- Store in an airtight container at room temperature for up to 1 week, in the refrigerator up to 2 weeks, or in the freezer up to 3 months.
