Macadamia Nut Mini Loaves

1 jar 3 1/2 oz macadamia nuts, divided
1/3 c flaked coconut
1 1/2 c sugar, divided
3/4 c butter, softened
2 eggs
3 c flour
1 t baking powder
1/2 c 2% milk
3 T lemon juice
2 t grated lemon peel
1 1/2 t vanilla extract
Finely chop enough of the macadamia nuts to measure 1/3 c; set aside.  Coarsely chop remaining nuts; toss with coconut and 1 T sugar.  Set aside
In large bowl, cream butter and remaining sugar until light and fluffy.  Beat in eggs. Combine flour and baking powder; gradually add to creamed mixture alternately with milk, beating well after each addition.  Stir in lemon juice, lemon peel, vanilla and reserved finely chopped nuts.
Spoon into five greased 5 3/4 x 3 ini x 2 in loaf pans.  Sprinkle with reserved coconut mixture.  Bake and 325 degrees for 40-45 minutes or until a toothpick comes out clean.  Cover loosely with foil if top browns too qickly.  Cool fior 10 minutes before removing from pans to wire racks to cool completely.