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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake in a preheated 350 degrees F oven for about 10 to 12 minutes, or till golden brown. Remove cookies and cool on wire racks. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/2	cup	softened	684.0	31.428	21.372	57.6
sugar	1	cup	granulated	319.8	60.008	10.01	4.992
baking soda	1/2	teaspoon		0.0	0.0	0.0	0.0
egg	2			143.0	0.72	12.56	9.51
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
purpose flour	2 1/2	cups		-	-	-	-
coconut	2	cups		566.4	24.368000000000002	5.327999999999999	53.583999999999996
macadamia nut	1 1/2	cups	chopped	1443.18	27.7782	15.8991	152.2977

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.