Coconut & Macadamia Nut Cookies

Back in the late 1970s or early 1980s there was a fabulous cookie shop in Long Beach, Washington named "Plain Jane's" which sold huge, delcious cookies. Unfortunately Jane moved away, leaving me no recourse but to try to reinvent these soft and chewy cookies to which I had become addicted. 

Nieces Teena & Treeva, June 1979
on Carousel in Long Beach, WA

Coconut & Macadamia Nut Cookies

1 cup butter

1/2 cup granulated sugar

1‑1/3 cup brown sugar

3 eggs

1‑1/2 tsp vanilla

2/3 tsp lemon juice

1 tsp Brandy
(optional; can also use Frangelico or Rum)

2 cups flour (can include some Oat flour)

1‑1/2 tsp baking soda

1/2 tsp. salt

7 oz flaked coconut

1 cup macadamia nuts , coarsely chopped

Cream softened margarine together with sugars.  Add eggs, beating well after each.  Add vanilla, lemon juice & brandy. Mix flour, baking soda and salt together; stir into butter mixture. Add coconut and nuts to dough.  Chill for about 1 hour. 

Preheat oven to 325° Fahrenheit.  Line cookie sheet(s) with parchment paper.

Drop by heaping soup spoonfuls onto cookie sheet to make large cookies.  Bake 14 to 16 minutes. Cool on wire racks.