Chocolate Coconut Macadamia Drops Food

WHITE CHOCOLATE COCONUT MACADAMIA CLUSTERS

Steps:

• Place white chocolate chips and shortening in a microwave-safe medium bowl. Microwave at 30 second intervals, stirring in between, until melted.
• Stir in coconut, macadamia nuts, and rice cereal.
• Drop by spoonfuls onto parchment paper-lined baking sheet. Let stand until set and store in an air-tight container at room temperature.

CHOCOLATE MACADAMIA NUT CANDY

Steps:

• Line a 24-count mini muffin tin with cupcake liners. In a large bowl, mix together the macadamia nuts, papaya and pineapple.
• Over a double boiler or in the microwave, melt the chocolate. Pour the melted chocolate over the nut and fruit mixture and stir to combine. The nuts and fruit should be completely coated in chocolate. Divide the mixture evenly among the cupcake liners, about 2 tablespoons in each. Sprinkle the toasted coconut or Hawaiian pink salt over the melted chocolate to garnish, if desired. Refrigerate to set for about 30 minutes.

MACADAMIA-COCONUT CANDY CLUSTERS

Steps:

• In a microwave, melt baking chips and shortening; stir until smooth. Add the coconut, cereal and nuts., Drop by teaspoonfuls onto waxed paper; let stand until set. Store in an airtight container at room temperature.

CHOCOLATE COCONUT MACADAMIA DROPS

Steps:

• Microwave chocolate in glass bowl at 50% power, in 30 second increments, stirring after each, until chocolate is melted and smooth when stirred.
• Stir in nuts and coconut, mixing well to combine.
• Drop the mixture by heaping teaspoons onto wax paper lined baking sheets.
• Refrigerate until firm, approximately 15-30 minutes. Enjoy!

CHOCOLATE MACADAMIA MELTAWAYS

Steps:

• In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually add flour and mix well. Stir in nuts (dough will be stiff); set aside. , For filling, in a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in nuts; cool slightly. Drop by 1/2 teaspoonfuls onto a waxed paper-lined baking sheet; cover and refrigerate for 30 minutes. , Shape 1 teaspoon of dough around each piece of chocolate-nut mixture so it is completely covered. Place 2 in. apart on ungreased baking sheets. , Bake at 375° until lightly browned, 12-14 minutes. Roll warm cookies in confectioners' sugar; cool on wire racks.

CHOCOLATE DROPS - LOW CARB

Steps:

• Melt the first 3 ingredients in microwave.
• Stir well to combine.
• Add the remaining ingredients, stir and drop by tablespoon on waxed paper.
• You should have 12 drops.
• Chill until firm- at least 1 hour.
• Keep in refrigerator.

CHOCOLATE MACADAMIA MACAROONS

Steps:

• Place coconut and nuts on a 15x5x10 inch baking pan.
• Bake at 350 degrees until lightly toasted, about 10 minutes, stirring frequently. Cool.
• In large bowl, combine milk and vanilla. Stir in coconut mixture and crushed crackers; blend well. Beat egg whites until stiff, then gently fold into coconut mixture. Drop by rounded tablespoonfuls onto lightly greased baking sheet.
• Bake at 350 degrees for 12 to 14 minutes or until golden around edges. Cool completely. When cool, dip cookie bottoms into melted chocolate and place on waxed paper. Refrigerate until set.