“Oh, no. Walnut cake. Why does he always ask for walnut cakes??” :(
That used to be little Patricia complaining about her uncle’s birthday cakes always being walnut flavored cakes. And little Patricia did not like walnuts. In fact, little Patricia thought that walnuts tasted weird.
But little Patricia has become a big girl – she’s 30 now! – and has learned to love not only walnuts, but all things nuts. And the buttery, delicious macadamias are now one of her favorite ingredients, not to mention they are wonderful paired with coconut.
Patricia has become such a centered, responsible adult that she has made everyone eat oats disguised as cookies. Again! :)
Hawaiian macadamia coconut cookies
1 cup (226g) unsalted butter, at room temperature
¾ cup (150g) granulated sugar
¾ cup (132g) firmly packed brown sugar
grated zest of 1 large orange
1 ½ cups (210g) all-purpose flour
1 ¼ cups (145g) rolled oats
1 teaspoon baking powder
½ teaspoon salt
¾ cup (68g) sweetened desiccated coconut
¾ cup (100g) macadamia nuts, coarsely chopped
Preheat oven to 180ºC/350ºF; line 2 large baking sheets with baking paper.
In a large bowl, cream butter and both sugars. Add egg and beat well. Add orange rind and beat well.
In a separate bowl, combine flour, oats, baking powder and salt. Beat into creamed mixture. Stir in coconut and macadamia nuts.
Make balls with 1 tablespoon full of dough – it’s soft, so don’t roll it too much - and place them on the sheet, about 5cm (2in) apart. Press down the tops with a lightly floured fork to flatten slightly. Bake for 12 to 15 minutes or until edges are golden – mine took 18 minutes for that.
Cool for 5 minutes before removing from sheet. Cool on wire racks.
Makes about 3 dozen – I got 38