1 c. macadamia nuts, toasted
¾ cup plus 2 TB sugar
1 ½ cups sweetened shredded coconut
¾ c. plus 1 TB unsalted butter, room temp
4 TB cream of coconut or unsalted butter
2 tsp. pure coconut extract
2 c. all-purpose flour, plus more for surface
½ tsp. coarse salt
1 large egg white, lightly beaten
1. Process nuts and 2 TB sugar in food processor until finely ground; set aside. Process 1 cup coconut until coarsely ground; set aside.
2. Put butter, cream of coconut, and remaining ¾ c sugar in bowl, mix on medium until pale and fluffy, about 2 minutes. Mix in coconut extract. Reduce speed to low. Add flour, salt, nut mixture and ground coconut; mix until combined.
3. Halve dough. Shape halves into disks, and wrap well in plastic. Refrigerate until firm, about 1 hour.
4. Let dough soften before rolling. Roll out each disk on lightly floured parchment to ¼ inch thick. Cover with plastic; refrigerate until firm, 30 minutes.
5. Preheat oven 325. Cut dough into squares using a fluted 2 ¼ inch square cookie cutter. Reroll scraps and continue. Space 1 inch apart on baking sheets with parchment. Lightly brush tops with beaten egg white; sprinkle with remaining ½ cup coconut. Bake until golden, 20 to 25 minutes. Rotating sheets halfway through. Let cool on sheets on wire racks. Store airtight at room temp for up to 1 week.