MACADAMIA-COCONUT COOKIE
Steps:
- Preheat oven to 375 degrees F.
- In a large mixing bowl, combine all ingredients for cookies except the white chocolate chips. Stir until soft dough forms.
- Drop cookie dough by tablespoonfuls onto ungreased cookie sheet. Bake for 15 to 16 minutes or until edges are light golden brown. Remove from oven and cool 1 minute.
- Melt white chocolate chips in microwave in 30 second intervals, stirring each time, until smooth. Drizzle over cookies.
COCONUT MACADAMIA COOKIES
These cookies are a hit with the family, we all love them and they're lots of fun to make. They're sweet and soft and just a little chewy.
Provided by Stevie Seber
Categories Cookies
Time 20m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees F (180 C/Gas Mark 4)In a mixing bowl beat butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the sugar and baking soda and beat until combined. Beat in the eggs, sour cream and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in coconut and nuts.
- 2. Drop roudned teaspoons of dough onto ungreased baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes, or until golden brown. Transfer to wire racks to cool.
COCONUT MACADAMIA CRUSTED CHICKEN BREASTS
dad...this one's for you! Simple, and virtually no sodium. If you use the organic unsweetened coconut and unsalted butter you'll really only have 26mg of sodium per chicken breast. (the nutrition facts listed is based on sweetened coconut and salted butter). The amount of 1/2 and 1/2 used has 24mg sodium, the amount of sesame seeds used has 1mg sodium, and the amount of flour used has 1mg sodium (per serving).
Provided by Noni Suzanne
Categories Chicken Breast
Time 45m
Yield 2 breasts, 2 serving(s)
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons of the butter in baking dish.
- Stir together sour cream and half and half; put in a gallon ziploc bag.
- Put remaining dry ingredients in a small food processor and chop to desired consistency.
- Place the dry ingredients in a seperate gallon ziploc bag.
- Rinse and pat dry chicken breast and dip in ziploc bag of sour cream mixture, then place in nut mixture to coat.
- Place chicken in baking dish and melt remaining 2 tablespoons of butter and drizzle over chicken.
- Bake at 350 for approx 35-40 minutes or until chicken is done.
- If a darker crust is desired, place under the broiler for just a minute or two.
Nutrition Facts : Calories 1240, Fat 103.9, SaturatedFat 54.6, Cholesterol 166, Sodium 141.9, Carbohydrate 45.6, Fiber 12.4, Sugar 5.3, Protein 41.1
COCONUT MACADAMIA COOKIES
This is such an easy recipe to make. I use my food processor to mix with the dough blade.
Provided by BIANCA123
Categories Desserts Cookies Nut Cookie Recipes Macadamia Nut
Time 15m
Yield 72
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and sour cream. Combine the flour and baking soda; stir into the creamed mixture until well blended. Use a wooden spoon to stir in the coconut and macadamia nuts. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, until edges are golden brown. remove cookies from baking sheets to cool on wire racks.
Nutrition Facts : Calories 72.8 calories, Carbohydrate 7.6 g, Cholesterol 9.3 mg, Fat 4.5 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 1.9 g, Sodium 26.7 mg, Sugar 3.7 g
COCONUT-MACADAMIA CRESCENTS
Categories Cookies Mixer Dessert Bake Vegetarian Coconut Macadamia Nut Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 5 dozen
Number Of Ingredients 10
Steps:
- Using electric mixer, beat butter in medium bowl until light. Gradually beat in 3/4 cup powdered sugar. Beat in extracts. Stir in flour and salt, then macadamia nuts. Refrigerate dough 30 minutes.
- Preheat oven to 325°F. Line 3 large baking sheets with parchment paper. Pinch off 1 tablespoon dough; shape into 2-inch-long, 1/2-inch-thick crescent. Repeat with remaining dough. Brush crescents with egg white, then dip tops into coconut. Place crescents, coconut side up, on parchment-lined sheets, spacing cookies 1 inch apart. Bake until just barely golden brown, about 20 minutes. Cool cookies on sheets on rack. Sift additional powdered sugar over cookies. (Can be prepared 1 week ahead. Transfer cookies to airtight container and freeze. Bring to room temperature before serving.)
COCONUT-MACADAMIA SCONES
The original recipe had a footnote stating that cashews, hazelnuts, pecans, or almonds could be used in place of the macadamia nuts; or that the nuts could be omitted and semisweet, milk, or white chocolate chips, or peanut butter, or butterscotch chips could be added. SIGH...what a delicious mouthful!
Provided by JamesDeansGirl
Categories Scones
Time 36m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400*F.
- Cut the butter into the flour, sugar, baking powder, and salt until the mixture resembles fine crumbs.
- Stir in the macadamia nuts and coconut.
- Stir in the egg and just enough half-and-half (1/2 cup) so that the dough leaves the sides of the bowl and forms a ball.
- Turn dough out onto a lightly floured surface; gently roll in flour to coat.
- Knead lightly 10 times.
- Roll or pat the dough into an 8" circle on an ungreased cookie sheet; cut into 8 wedges but do not separate them from each other.
- Brush with half-and-half; sprinkle with coconut.
- Bake for 16-18 minutes, or until golden brown.
- Immediately remove from cookie sheet; carefully separate wedges.
- Serve warm.
Nutrition Facts : Calories 298.5, Fat 18.9, SaturatedFat 9.2, Cholesterol 52.4, Sodium 235.1, Carbohydrate 28.6, Fiber 2, Sugar 5.5, Protein 5
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4/5 (1)Calories 90 per servingServings 60
- Combine sugar, butter, cream cheese and rum flavoring in large bowl. Beat at medium speed until creamy. Add flour and baking soda; beat at low speed until well mixed. Stir in coconut. Cover; refrigerate 1 hour or until firm.
- Shape dough into 1 1/4-inch balls; roll each into 2-inch logs. Shape into crescent on ungreased cookie sheets. Bake 10-12 minutes or until set and edges are lightly browned. Remove to cooling racks; cool completely.
- Combine powdered sugar, marmalade and enough orange juice for desired glazing consistency. Frost cooled cookies with glaze. Sprinkle with coconut, if desired. Let stand about 1 hour until glaze is set.
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- Combine Ingredients: In a mixing bowl, add the butter and beat on medium speed for 30 seconds. Add the sugar and baking soda and continue mixing until well combined. Stir in the sour cream, eggs and vanilla. Add the flour and use the mixer to mix it in. Stir in the shredded coconut and macadamia nuts with a spatula.
- Assemble: Drop dough by tsp 2 inches apart onto an ungreased baking sheets. You can use a cookie scoop to make this easier.
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- In the bowl of a food processor, ground the macadamia nut into meal as fine as possible without turning it into nut butter. Transfer to a small bowl, add flour and salt, and mix thoroughly, breaking up any lumps.
- Warm the stand mixer mixing bowl under running hot water for ten seconds. Beat softened butter in the warm mixing bowl with the paddle attachment until the consistency is of mayonnaise. Add powder sugar and combine on low speed, then increase speed and beat until fluffy.
- Add half the macadamia nut meal mixture to the butter, mix on low speed until completely combined. Add the rest and mix on low speed again until completely combined. Scrape the side and bottom of the bowl as necessary.
- In a small bowl, add egg and vanilla extract, whisk to combine. Pour egg mixture into the mixing bowl and beat on low until completely combined and smooth. Refrigerate mixture for at least 2 hours.
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- Preheat oven to 375°F. In a small bowl, mix the macadamia nuts and coconut. Place chicken in a baking dish and sprinkle with salt and pepper. Spread each chicken thigh with 1 teaspoon of mayonnaise.
- Spread macadamia coconut mixture on each chicken thigh, dividing evenly. Bake chicken for 40-45 minutes on center rack so not to burn the macadamia nuts. Serve with fresh lime zest and juice. Top with optional cilantro.
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Estimated Reading Time 4 mins
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- Strawberry Lime Macadamia Cheesecake. Create this Instagram worthy cheesecake with some simple flower buds, fruit and macadamia nuts! The best part is, you don’t need to bake it!
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- Macadamia Nut Hummus. Hummus is usually made with just tree nuts, however, you can make it even more tasty with some – you guessed it – Macadamia nuts!
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- Combine flour, macadamia nuts, butter, 1/2 cup coconut shreds, sugar, and vanilla in bowl. Beat at low speed, scraping bowl occasionally, until well mixed.
- Shape dough into 1-inch balls; place 1 inch apart onto prepared cookie sheets. Bake 13-15 minutes or until lightly browned around edges.
- Meanwhile, combine powdered sugar and 1/4 cup coconut shreds in small bowl. Roll hot cookies in coconut sugar. Cool completely.
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5/5 (2)Category DessertServings 12Total Time 3 hrs 15 mins
- Heat oven to 350°F. In small bowl, mix crust ingredients. Press in bottom and up side of 9-inch glass pie plate. Bake 12 minutes or until golden brown; cool.
- In large bowl, beat condensed milk, grated lime peel, lime juice, egg yolks and food color with electric mixer on medium speed about 1 minute or until well blended. Pour into partially baked crust.
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- Heat oven to 375°F. Lightly spoon flour into measuring cup; level off. In large bowl, combine all base ingredients; mix with fork until crumbly. Press mixture evenly in bottom of ungreased 13x9-inch pan.
- In medium saucepan, combine 1/2 cup brown sugar and 1/2 cup margarine. Heat over medium heat, stirring occasionally, until mixture comes to a full boil. Remove from heat; stir in coconut and nuts. Spoon over base; spread evenly with fork.
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- Add all the ingredients into a powerful blender such as a Vitamix. If you do not own a powerful blender, you can use a food processor instead (see notes below).
- Blend until completely smooth in consistency. You may need to use your tamper to push down the contents of the Vitamix, but once it gets going, the mixture should easily process into a smooth butter.
- Store in a jar and refrigerate for weeks! Due to the oils released from the coconut and macadamia nut, this will solidify in the fridge. It will easily soften to a spreadable consistency again if left out for 1-2 minutes at room temperature. Enjoy it on oats, pancakes, waffles, fruit, toast, or simply eat a spoonful of it!
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