MACADAMIA PALMIERS: Pulse macadamia nuts in food processor with sugar and cinnamon to grind. On a lightly floured surface, stack both sections of puff pastry and roll out to 12 x 18-inches and ¼-inch thick. Brush pastry with melted butter and sprinkle with macadamia sugar. Starting from each of the long sides, roll pastry inward so the two spirals meet in the center. Brush along the seam where they meet with butter. If pastry is soft, chill for 15 minutes.
Preheat oven to 375° F. Slice ¼-inch palmiers from roll and dip both sides in sugar, shaking off excess, and place on a parchment-lined baking sheet and leaving 2 inches between each other. Bake for 10 minutes. Remove tray from oven and with a spatula, flip palmiers over and return to oven to bake another 10 to 12 minutes, until deep golden brown. Allow to cool.
Palmiers can be kept up to a week in an airtight container.
VARIATION: For Chocolate Dipped Macadamia Palmiers continue with Chocolate Dip recipe below.
Melt chocolate(s) over a pot of gently simmering water, stirring constantly or in microwave at medium heat, stirring every 15 seconds. Brush bottoms of palmiers with either chocolate and place chocolate-side down on a parchment-lined baking tray and let set at room temperature or chill for 30 minutes, just to set.
Chocolate Dipped Macadamia Palmiers can be kept up to a week in an airtight container, between layers of plastic wrap or parchment.