Coconut Macadamia Scones Food

THE ULTIMATE COCONUT SCONES

Steps:

• Preheat your oven to 450°F Line a baking sheet with parchment paper or a Silpat.
• In a food processor pulse together the flour, sugar, baking powder, and salt. Add in the butter and pulse a few times until the mixture is crumbly. Add the shredded coconut and pulse 2-3 times, just to mix.
• Pour into a large bowl and add the coconut milk; using a spoon mix together until the dry ingredients are incorporated.
• Press into a 9-inch circle and cut into eighths. Place on baking sheet and bake 12-15 minutes or until the bottoms are just slightly browned. Serve hot with a simple glaze of powdered sugar and milk, with a pat of butter, or just plain!

COCONUT, PINEAPPLE AND MACADAMIA SCONES

Steps:

• 1. In a large bowl, mix Bisquick mix and sugar. With fork or pastry blender, cut in butter until crumbly. Stir in remaining ingredients.
• 2. Pat dough into 10x7-inch rectangle on a sprayed cookie sheet (if dough is sticky, dip fingers in Bisquick mix). Cut into 12 rectangles, but do not separate. Sprinkle with additional sugar and coconut if desired.
• 3. Bake in a preheated 425-degree oven for 12 to 14 minutes or until golden brown. Carefully separate scones.
• 4. Serve warm with butter and honey or jam. And pass the hot tea and coffee!

COCONUT-MACADAMIA SCONES

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.

COCONUT, PINEAPPLE AND MACADAMIA SCONES

Steps:

• Heat oven to 425°F. Spray cookie sheet with cooking spray. Stir together Bisquick mix and sugar in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Stir in remaining ingredients.
• Pat dough into 10x7-inch rectangle on cookie sheet (if dough is sticky, dip fingers in Bisquick mix). Cut into 12 rectangles, but do not separate. Sprinkle with additional sugar and coconut if desired.
• Bake 12 to 14 minutes or until golden brown; carefully separate scones. Serve warm.

CHEWY COCONUT-MACADAMIA NUT COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended. On low speed, beat in flour, baking soda, cinnamon and salt until well blended. Stir in oats, coconut and nuts.
• On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
• Bake 8 to 10 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.