For a more pronounced coconut flavor, lightly toast the coconut along with the nuts before adding the coconut to the dough.

　　

Ingredients

makes about 44

　　1/2 cup plus 2 tablespoons salted macadamia nuts

　　2 cups all-purpose flour

　　1 teaspoon baking powder

　　1/2 teaspoon salt

　　1 stick (1/2 cup) unsalted butter, room temperature

　　1/2 cup vegetable shortening

　　1 cup sugar

　　3 large eggs

　　1/2 teaspoon pure vanilla extract

　　1/2 cup unsweetened shredded coconut, plus more for sprinkling

　　

Step 1

Preheat the oven to 325°F. Spread the macadamia nuts in a single layer on a rimmed baking sheet. Toast until lightly golden and fragrant, about 10 minutes. Let cool, then slice 22 nuts in half. Finely grind the remaining nuts, and set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

　　

Step 2

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening, and sugar on medium speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in 2 eggs and the vanilla to combine. Add the flour mixture, ground macadamia nuts, and coconut; mix on low speed until just incorporated.

　　

Step 3

Turn out the dough onto a clean work surface. Shape into an 11-inch log, 2 inches in diameter. Wrap in plastic, and refrigerate until firm, at least 2 hours or overnight.

　　

Step 4

Preheat oven to 350°F, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper. Remove log from refrigerator. Using a sharp knife, cut into 1/3-inch-thick slices. Place slices about 1 1/2 inches apart on prepared baking sheets. In a small bowl, whisk together the remaining egg with 1 tablespoon water. Using a pastry brush, lightly brush the top of each cookie with egg wash. Sprinkle with coconut, and press a macadamia half into the center. Bake, rotating sheets halfway through, until the edges are golden and the coconut on top is lightly toasted, 14 to 16 minutes. Transfer to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 5 days.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter