Awesome Coconut Macadamia Nut Cookies

These are slice-and-bake shortbread cookies in the European tradition. The dough is rolled into a log, chilled until firm enough to slice cleanly, then cut into rounds that bake into delicate, sandy-textured cookies. The coconut and macadamia nuts add Hawaiian flair and crunch to an otherwise classic European technique.

The six-hour minimum chill is not optional. Shortbread dough needs the long rest to hydrate evenly and firm up enough to slice without crumbling. A shortcut here means jagged, irregular cookies that bake unevenly.

Use half chopped, half ground macadamias. The ground nuts disappear into the dough, lending richness throughout the cookie. The chopped pieces give you the satisfying crunch in every bite. Don’t replace them all with one size.

Low and slow at 300°F (150°C) is the right temperature. Higher heat browns the edges before the centers cook through, ruining the pale, tender crumb that defines a proper shortbread.

The double powdered sugar dusting matters. The first coat melts slightly onto the warm cookie. The second adds the visual snowfall and dry-sweet finish on top.

Pro Tips

• Wrap the dough log tight in plastic. Air gaps create dry spots that crumble when sliced.
• Use a serrated knife with a gentle sawing motion to slice. A straight cut compresses the dough and squashes the round.
• Rotate the log a quarter turn after every few slices to keep cookies perfectly round.
• Store layered between waxed paper in a tin. They keep for two weeks.

Variations

• Add a teaspoon of lemon zest for a brighter, more tropical edge.
• Dip half of each cooled cookie in melted white chocolate.
• Swap macadamias for chopped almonds and add ½ teaspoon almond extract.