I have gone through phases in my life where I love coconut and then where I can’t stand it. I always love the smell of it though, especially the smell of it toasting in the oven. Hawaiian Tropic sunscreen always wins as my purchase because I love smelling like a pine colada. Seriously, it takes self control not to bite right into my arm when I’m slathering that stuff on me in the summer.

Lately I am in a phase where I love coconut. I want it in savory dishes, desserts, ice cream, sauces, or just plain. I think my homemade samoas got me back into my coconut phase. The gooey caramel on them helped transition me back into being a coconut lover. Anyway, during a grocery store trip I was browsing the baking section of the local health food store and I saw some ‘reduced fat coconut.’ Seriously, how can you reduce the fat in it? Well, it says, right on the label, “fat reduction by steam extraction.” Alrighty then, there is my asnwer. And it was only a few pennies pricier then regular coconut, so I bought it.

These cookies were my first attempt to bake with my reduced fat coconut. The coconut is great IN the cookie dough. But it didn’t toast on the top of the cookie. So the little flakes on top of the cookies that sort of look like snow flakes, that is the coconut after it was baked. Still tasted great, ust wasn’t what I was expecting. I will use the rest of the bag of pretend coconut (let’s be honest, if it doesn’t toast and flood your house with the intense aroma of coconut, it’s just not worth it). But I might not bake with it. Maybe in fruit salads or granola or something savory.

I will make these cookies again. They are a HUGE crowd pleasure (I know because everyone at church kept saying how good they are)! You could taste the coconut in each bite along with the crunchiness and butteriness of the macadamia nuts. MMMM, so good!

makes about 24 cookies

1 cup +2 tbsp all purpose flour
1/4 tps baking soda
1/4 tsp salt
6 tbsp butter, room temperature
1/2 cup brown sugar
1/4 cup sugar
1 egg
1 tsp vanilla extract
1 cup chopped macadamia nuts
1/2 cup coconut (plus more for sprinkling on top of cookies)

Preheat oven to 350 degrees.

Mix the dry ingredients in a bowl.

With a stand mixer or hand mixer, mix the butter and sugars until light and fluffy. Add the egg and vanilla extract. Slowly add in the dry ingredients. Mix in the macadamia nuts and coconut.

Drop by rounded tablespoon fulls on a cookie sheet lined with a silpat pan or parchment paper. Sprinkle a generous amount of coconut onto each cookie (you don’t have to press the coconut into the cookie).

Chill the cookie sheet in the refrigerator for 20 minutes or in the freezer for 10 minutes.

Remove the cookies from the refrigerator and bake for 12-15 minutes, or until the cookies are golden brown.