These cookies were a bit involved to make but worth the effort...especially if you love coconut and nuts! Processing the sugar & macadamia nuts in the food processor produced an aromatic, sweet nut butter (I almost wanted to spread some of it on a piece of toast!). With all the butter and oil from the nuts, the dough ends up being very soft - definitely need to chill dough as often as the recipe calls for. I didn't use the optional 4T cream of coconut... the coconut extract and 1.5c shredded coconut was sufficient. The cookies baked faster than the suggested 20-25 minutes;more like 15-18minutes. Cookies turned out yummy, soft and chewy!!
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