Recipe by: Tampa Bay Online Sift flour, measure, and sift again with salt. Set aside. In a large bowl, cream butter, then add granulated sugar and cream again until thoroughly blended. Add vanilla. Gradually beat sifted flour into creamed mixture until smooth. Mix in coconut and macadamia nuts. Shape dough into a roll 4 cm in diameter and wrap in clear plastic wrap. Refrigerate at least 6 hours or overnight. Slice roll at 1 cm intervals and place rounds on greased baking sheet. Bake at 150ºC or 20 minutes. Sift confectioners' sugar onto waxed paper, reserving about one third cup, and transfer baked cookies to it. Sift tops lightly with remaining sugar. Let cool completely before storing in cookie tins. Makes about 3.5 dozen. ----