1 1/2 C. butter, softened
1 1/4 C. sugar
1 T. vanilla extract
2 C. all-purpose flour
1 t. baking soda
1/4 t. salt
2 C. oatmeal
2 C. chopped macadamias
1 C. sweetened flaked coconut
In a large bowl, cream butter and sugar together until fluffy. Beat in vanilla. Sift together flour, baking soda and salt, and add to butter mixture. Beat until smooth. Add oatmeal, macadamias and coconut, and beat until well blended. Divide dough into 3 portions. Place each portion on a piece of plastic wrap, and form into a log about 10 inches long. Wrap and freeze for at least 2 hours, and up to 2 months.
Preheat oven to 325° F. Line baking sheets with parchment paper.
Remove frozen dough and let stand at room temperature for 5 minutes. Slice each log crosswise into 24 rounds. Place on prepared baking sheets about 1 inch apart.
Bake for 12 to 15 minutes or until golden brown.
Makes 72 cookies.
