Photograph by T. Mike Fletcher
1 cup coconut, shredded
½ cup macadamia nuts
1½ cups all-purpose flour
1/3 cup + 1 tablespoon powdered sugar
1/3 teaspoon salt
1 ¼ sticks butter
1 teaspoon vanilla
Preheat the oven to 350 degrees. Place the coconut on a baking sheet and toast for about 4 to 5 minutes until deep golden brown. If the macadamia nuts are not roasted, place them on a baking sheet and toast for 8 to 10 minutes if they are whole (less if they are in pieces). Cool completely. When cool, crush the coconut between your hands to make it smaller.
Place the nuts and the flour in the bowl of a food processor. Process to grind nuts finely. Add the powdered sugar and salt, pulse several times to mix.
Beat the butter and vanilla in a mixing bowl until creamy. Add the remaining ingredients, including the coconut and beat just until combined. If making rolls, divide the dough into 3 or 4 pieces and roll into the same diameter logs. Wrap in plastic wrap and chill until hard.
If you are not into rolling and cutting, divide the dough into several pieces and roll into logs about 1 ¼ inches in diameter, chill and slice.
If rolling out for cut out cookies, it is easiest to roll between two pieces of waxed paper so they can be rolled thinly. Take one-third to one-half of the dough and place it in the middle of a large piece of waxed paper. Place another piece on top and flatten with the palm of your hand. If the dough is really soft, refrigerate it briefly to stiffen it up. Roll out to about 3/8 inch. You want these to be thin. It is good to occasionally remove the top piece of the paper, replace it on the dough and flip it over so the underside of the dough is now on top. Remove the paper, replace it, smoothing out any wrinkles and continue rolling. This assists in rolling the dough. Cut out shapes as desired and place on parchment lined baking sheets. Again, if the dough is soft, refrigerate before removing the scraps around the cutouts.
Bake at 350 degrees for about 10 minutes until coloring around the edges.
Cool.
Milk Chocolate Glaze
6 ounces milk chocolate chips
1 ½ tablespoons shortening (such as Crisco)
Combine and place over hot water to melt or microwave at half power until melted. Stir well. Do not whisk as it is too easy to incorporate air bubbles, which you definitely do not want.
Place the glaze in a narrow container as it will be easier to dip the cookies. Half dip each cookie and set on parchment or waxed paper. Allow to set for several hours.
After the glaze is set, the cookies can be stored at room temperature. If you are in a hurry, refrigerate them briefly. This may dull the glaze somewhat. They can be stored at room temperature.
By Helen Fletcher, The Ardent Cook
