Ingredients
12 cup butter or 12 cup margarine, softened
1 cup granulated sugar
12 teaspoon baking soda
2 eggs
12 cup sour cream
1 teaspoon vanilla
2 12 cups all-purpose flour
2 cups coconut
1 12 cups macadamia nuts
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Large disher — bakery-size cookies, jumbo muffins, falafel
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Large disher — bakery-size cookies, jumbo muffins, falafel
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In a mixing bowl, beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the sugar and baking soda; beat till combined. Beat in the eggs, sour cream and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in the coconut and nuts. Drop by rounded teaspoons 2-inches apart onto ungreased cookie sheets. Bake in a preheated 350F oven for about 10-12 minutes or until golden brown. Remove cookies and cool on wire racks.