Ingredients

• 2 cups butter, unsalted
• 2 cups powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• 1 teaspoon coconut extract
• 5 cups flour
• 1 teaspoon salt
• 1 1/2 cups macadamia nuts, finely chopped
• 3 cups powdered sugar, sifted, for rolling

Instructions

1. Preheat oven to 350 degrees F and line 5 cookie sheets with parchment paper, or spray with cooking spray.

2. In a large bowl, cream together butter, sugar and vanilla and coconut extracts.

3. Sift together the flour and the salt.

4. Slowly add to the butter mixture.

5. Add nuts. Mix until blended well.

6. Roll into small, bite sized balls. (about 3/4 of an ounce or 2 tablespoons). I like to use a small #40 portion disher (small, 3/4 ounce sized, ice cream scoop) and place 1-inch apart on prepared cookie sheet.

7. Bake for 10-13 minutes, or until slightly golden.

8. While still warm, (not hot, not cold) roll through powdered sugar.

9. Keeps about a week (but they won't be around that long) in an air-tight container.