These macadamia treats are super easy to make and come together quickly (20 minutes of the total time, is just the dough resting in the fridge!) They have an almost shortbread texture, but are slightly softer and less crumbly, with a hint of citrus, leaving the macadamias to really shine.
Preheat the oven to 180 C and line a cookie sheet. In a mixing bowl, combine the flour and baking soda.
In a separate bowl, cream the coconut oil, butter, sugar and vanilla. You could use electric beaters, but I find that a vigorous stir or whisk works fine in this case.
Stir in the lemon rind and orange juice.
Make a well in the centre of the flour and pour in the wet mixture. Carefully combine with a spoon and once well incorporated, form a soft dough using your hands. Fold through the macadamias.
Cover and refrigerate the dough for 20 minutes.
Remove the dough from the fridge and, using your hands, divide into 8 balls (or more if you choose to make smaller cookies - see notes.) Form each ball into a 1cm thick disk and place onto a line baking tray. Use a fork to press a pattern into the top of each cookie.
Cook in the oven for 18 minutes until just starting to turn golden brown. Remove and let cool before enjoying.
Notes
I am currently not using a fan-forced oven. If you are, cooking time will be less so keep an eye on them.If you want to make more but smaller cookies, your cooking time will also likely be less, so start checking them from 14 minutes. You want them to just start turning golden brown.