COCONUT MACADAMIA NUT COOKIES
Coconut macadamia nut cookies feature golden crisp edges, sweet soft centers, flecks of coconut, and chunks of big buttery macadamia nuts and a white chocolate drizzle!
Provided by Sally
Categories Dessert
Time 2h30m
Number Of Ingredients 11
Steps:
- Whisk the flour, baking soda, and salt together in a large bowl. Set aside.
- Whisk the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract together until combined. Pour into dry ingredients and mix everything together until completely combined. Fold in the macadamia nuts and coconut. (You can use a mixer for this step if needed.)
- Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days. If chilling for longer than 2 hours, allow to sit at room temperature for at least 20-30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Melt the chopped white chocolate in a double boiler or in the microwave in 15-second increments, stopping and stirring after each until completely smooth. Drizzle over cookies. Allow chocolate to set completely, about 30 minutes.
COCONUT-MACADAMIA FINGERS
Dress up our Classic Shortbread with coconut and macadamia nuts for a tropical taste. It's a sweet, nutty, and absolutely delightful dessert.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes 32 fingers
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes. Beat in vanilla. Add coconut and macadamia nuts; mix to combine.
- Reduce speed to low. Add flour mixture all at once; mix until just combined.
- Butter an 11 1/2- by-8 1/2-inch rimmed baking sheet, and line with parchment, allowing a 2-inch overhang on long sides; butter parchment. Using plastic wrap, press dough into prepared pan. Leave plastic on dough, and refrigerate 20 minutes. Cut into 32 rectangles (about 3 by 1 inch each); prick top all over with a wooden skewer. Refrigerate 15 minutes.
- Bake until golden brown and firm in center, about 40 minutes. Lift out by overhang; transfer to a wire rack to cool. Recut into rectangles.
COCONUT MACADAMIA BARS
Since the meat loaves cook so quickly, your microwave will be free to fix sweet Coconut Macadamia Bars shared by Annette Lamle of Columbia City, Indiana. "We found this recipe when working on our son Cody's 4-H microwave cooking project," she notes. "We made different versions of this treat 'til Cody decided which one he and his dad liked best. He ended up receiving Reserve Grand Champion for his efforts."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Place the butter in an 8-in. square microwave-safe dish. Cover and microwave on high until melted, about 30 seconds. Stir in cracker crumbs and sugar; press firmly onto the bottom of the dish. Microwave, uncovered, on high for 1 minute. Cool for 5 minutes., In a small bowl, combine 1 cup coconut, milk and nuts; spoon over the crust. Microwave, uncovered, on high for 1-1/2 minutes or until heated through., In a microwave, melt chips and shortening; stir until smooth. Quickly pour over coconut mixture; spread evenly. , Toast remaining coconut if desired; sprinkle over the top. Cool on a wire rack; cut into bars.
Nutrition Facts : Calories 224 calories, Fat 15g fat (8g saturated fat), Cholesterol 17mg cholesterol, Sodium 126mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
COCONUT MACADAMIA NUT-CRUSTED MAHI MAHI W/ PINA COLADA SALSA
Make and share this Coconut Macadamia Nut-Crusted Mahi Mahi W/ Pina Colada Salsa recipe from Food.com.
Provided by MixnVixn
Categories Mahi Mahi
Time 35m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees.
- Combine all the salsa ingredients in a large bowl. Set aside.
- Combine shredded coconut with the panko, macadamia nuts and 3/4 tsp sea salt in a shallow bowl. Combine the coconut milk and soy sauce in another shallow dish. Sprinkle fish on both sides with the remaining 1/4 tsp salt and black pepper. Dip one side of the fish into the milk mixture and then dredge the dipped side into the panko/coconut mixture.
- Heat oil in a large nonstick skillet over medium-high heat. Add fish, crust side down, to pan and cook 3 minutes.
- Transfer fish, crust side up, to an 8×8-inch baking or casserole pan. Bake for 10 minutes or until fish flakes easily.
- Serve with the salsa.
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
COCONUT-MACADAMIA BISCOTTI
I came up with this recipe after my husband and I returned from our first trip to Hawaii. Dipping these tropical treats in a good cup of coffee brings us right back to the wonderful memories we made there. -Shannon Koene, Blacksburg, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield about 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, beat butter, sugar and oil until blended. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in coconut and nuts., Divide dough in half. On parchment-lined baking sheets, shape each half into an 8x3-in. rectangle. Bake about 25 minutes or until set., Place pans on wire racks. When cool enough to handle, transfer baked rectangles to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Return to pans, cut side down., Bake 15-18 minutes on each side or until golden brown. Remove from pans to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into mixture; allow excess to drip. Place on waxed paper until set. Store in an airtight container.
Nutrition Facts : Calories 228 calories, Fat 14g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 99mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein.
More about "coconut macadamia fingers food"
TOASTED COCONUT AND MACADAMIA ENERGY BITES - COOK …
From cooknourishbliss.com
Estimated Reading Time 4 mins
- Add the coconut to a small skillet set over medium heat. Cook, stirring frequently, until fragrant and golden brown. {Don’t walk away during this! The coconut can burn easily!} Add to a large bowl.
- Add the macadamia nuts to the bowl of a food processor and pulse until finely chopped. Add to the large bowl.
- Add the rolled oats to the bowl of the food processor and pulse until finely chopped (but not so far that it turns into a flour-like consistency). Add to the large bowl, along with the brown rice cereal, flaxseed, almond butter, maple syrup and vanilla. Mix until well combined (it will be thick).
- Place the bowl in the refrigerator for at least 30 minutes until well chilled (if you need to let the mixture sit longer to get nice and chilled, do it!).
COCONUT MACADAMIA NUT COOKIES - THROUGH THE FIBRO FOG
From throughthefibrofog.com
4.9/5 (9)Total Time 27 minsCategory Dessert, SnackCalories 142 per serving
- Make the flax egg by combining the flax meal and water and stirring well. Set aside for ten minutes.
- Add all the dry ingredients to a bowl. Once the flax egg is ready, add to the bowl along with the honey and almond butter. Stir very thoroughly.
- Wet your hands and then use a cookie scoop or spoon to scoop out enough 'dough' for the cookie. Roll between your hands and then place on the baking tray. Pat down to form a cookie shape. Repeat to get 9-10 small cookies.
COCONUT MACADAMIA COOKIES - JO COOKS
From jocooks.com
COCONUT MACADAMIA BARS - BUTTER BE READY
From butterbeready.com
MACADAMIA COCONUT ENCRUSTED CHICKEN FINGERS
From redefiningstrength.com
COCONUT MACADAMIA NUT CHICKEN FINGERS WITH CHILI …
From recipezazz.com
20 BREAKFAST FINGER FOODS - ALLRECIPES
ORGANIC | COSTCO
From costco.com
GUIDE TO NUTS & SEEDS | WHOLE FOODS MARKET
From wholefoodsmarket.com
COCONUT LIME MACADAMIA CAKE – LEITE'S CULINARIA
From leitesculinaria.com
COCONUT MACADAMIA NUT COOKIES - FAMILY COOKIE RECIPES
From familycookierecipes.com
GLUTEN-FREE CHOCOLATE, COCONUT, MACADAMIA NUT TART (PALEO, VEGAN)
From gourmandeinthekitchen.com
COCONUT MACADAMIA NUT WAFFLES - A SPICY PERSPECTIVE
From aspicyperspective.com
TROPICAL MUFFINS WITH COCONUT-MACADAMIA TOPPING RECIPE
From myrecipes.com
MACADAMIA NUT CHOCOLATE PIE WITH COCONUT CRUST - WHAT THE FORK
From whattheforkfoodblog.com
DENIM AND PEARLS RESTAURANT: MENU
From denimandpearlsrestaurant.com
BEST MISO SUBSTITUTE – A COUPLE COOKS
From acouplecooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love