Hawaiian Macadamia Coconut Crisps Food

HAWAIIAN MACADAMIA COCONUT CRISPS

Steps:

• Preheat oven to 350°F (180°C).
• In a large bowl, cream butter and both sugars.
• Add egg and beat well.
• Add orange rind and beat well.
• In a separate bowl, combine flour, oats, baking powder and salt and beat into creamed mixture.
• Stir in coconut and macadamia nuts.
• Drop by tablespoonfuls onto buttered baking sheets, about 2-inches apart. Press down the tops with a fork to flatten slightly.
• Bake for 12 to 15 minutes or until edges are golden.
• Cool for 2 minutes before removing from sheet and cool on wire racks.

MACADAMIA COCONUT COOKIE BARS

Steps:

• 9 by 12-inch baking dish
• Preheat oven to 375 degrees F.
• To cookie mix prepared to package directions, add nuts, coconut and white chocolate chips. Butter the baking dish and spread cookie dough evenly into a thin layer across the baking dish. Bake bars for about 20 minutes, or until lightly golden brown. Remove from oven, and cool slightly. Then cut into squares, remove with offset spatula and serve.

HAWAIIAN COCONUT MACADAMIA SHORTBREAD COINS (COOKIES)

Steps:

• Preheat oven to 325 degrees F.
• In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
• Add powdered sugar, baking powder, and salt. Beat on low speed until combined, scraping side of bowl occasionally.
• Beat in the 1 cup macadamia nuts and the coconut.
• Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (dough will be sticky).
• Using lightly floured hands, shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet; flatten balls slightly.
• Lightly press additional chopped macadamia nuts onto the tops of cookies.
• Bake in the preheated oven for 18 to 20 minutes or until light golden brown.
• Transfer cookies to a wire rack; let cool.
• To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

MACADAMIA NUT CRISPS

Steps:

• Beat the butter and sugar until fluffy. Coarsely grind the nuts (I usually do this by placing in a zip bag and pounding them with a meat tenderizer). Add to the sugar mixture and mix.
• Stir in flour and blend. Spoon heaping tablespoons of the mixture onto a lightly greased cookie sheet. Flatten slightly with a fork and sprinkle each with some coconut.
• Bake at 350 F for fifteen minutes, or until lightly brown around the edges. Let rest on the cookie sheet for 5 minutes before removing to a rack to cool.