Macadamia Coconut Icebox Cookies

01Method

1. 1

   Beat the butter and sugar together in a large bowl until light and fluffy. Mix in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt, then stir this dry mixture into the butter mixture. Fold in the oats, macadamia nuts, and coconut until evenly combined.

2. 2

   Divide the dough into three equal portions and shape each into a log roughly 2½ inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or freeze for up to 2 months.

3. 3

   Heat the oven to 325°F (165°C). Prepare baking sheets by greasing them or lining with parchment paper. If the logs were frozen, allow them to rest at room temperature for 5 minutes before slicing.

4. 4

   Cut each log into rounds about ¼ inch thick and arrange them on the prepared baking sheets with about 1 inch of space between each. Bake for 12 to 15 minutes, until the edges and tops are golden brown.