Macadamia Coconut Meltaways Food

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.

MACADAMIA MELTAWAYS

Steps:

• Preheat oven to 325 degrees. In food processor, pulse nuts until they are finely chopped, or chop by hand. With a mixer, combine butter and vanilla, and mix until smooth, occasionally scraping the sides with a rubber spatula. Add the confectioners' sugar and mix for 2 more minutes. Then add the flour and mix just until combined and the dough holds together. Fold in the macadamia nuts.
• Shape dough by measuring teaspoons into 3/4-inch balls. Place balls, 1 inch apart, on ungreased large cookie sheet. Bake cookies 20 to 22 minutes or until bottoms are lightly browned. Transfer cookies to wire rack and cool 5 minutes.
• Sift remaining 1 cup confectioners' sugar into a pie plate. While cookies are still warm, roll in sugar to coat; return to wire rack to cool completely. When cool, gently roll cookies in sugar and then tap very lightly to remove any excess sugar.
• Repeat with remaining dough and sugar. Store cookies in tightly-covered container at room temperature up to 1 week, or in the freezer up to 3 months.

MACADAMIA-COCONUT MELTAWAYS

Steps:

• Pulse macadamias and 1/4 C sugar in the food processor until the nuts are chopped fine.
• Add coconut; continue to pulse until all ingredients are finely ground.
• Mix softened butter, vanilla and salt in a large bowl on medium speed until creamy. Add the nut mixture and remaining 3/4 C sugar and mix.
• Add flour and mix until a soft dough forms.
• Refrigerate dough for one hour.
• Heat oven to 325 F
• With lightly floured hands, shape dough into balls (about the size of a teaspoon).
• Place 1" apart on a baking sheet.
• Bake 16 minutes or until the tops of the cookies are dry and set and the bottoms light brown.
• Cool completely.
• Dust tops of cookies with powdered sugar.
• Serve.

MACADAMIA-COCONUT MELTAWAYS

Steps:

• 1. Pulse macadamia nuts and 1/4 cup of the sugar in food processor until nuts are chopped fine (do not over process). Add coconut; continue to pulse until everything is finely ground.
• 2. Beat butter, vanilla and salt in a large bowl with mixer on medium speed until creamy. Add the nut mixture and the remaining 3/4 cup of sugar: beat until creamy. Add flour and beat until a soft dough forms. Chill dough 1 hour.
• 3. Preheat oven to 325°F. With lightly floured hands, shape scant tablespoons of dough into balls. Place 1 inch apart on ungreased baking sheet. Bake 16 minutes, or until tops are dry and bottoms are light brown. Move the cookies with a spatula to a wire rack and cool completely. Dust the tops with confectioners' sugar before serving.

MACADAMIA CHOCOLATE MELTAWAYS

Steps:

• In a food processor, process 1 1/2 cups of the macadamia nuts and the sugar until ground to a fairly smooth paste, about 1 1/2 minutes, scraping down the bowl several times.
• Add the butter, 2 tbs of the oil, the egg yolk, and vanilla and process in on/off pulses just until well blended, stopping and stirring to redistribute the contents several times.
• Add the remaining 1/4 cup of macadamia nuts, the flour, powdered sugar, and salt, is using, and process in of/off pulses just until the macadamia nuts are chopped moderately fine.
• In a small microwave safe bowl, microwave the remaining 1/2 tbs oil and the chocolate on 50% power, stirring at 30 second intervals, until just melted.(Alternately, melt the oil and chocolate in a double boiler set over gently simmering water, stirring occasionally.
• Remove from the heat) let stand until cooled.
• Line a 4 1/2 x 8 1/2" loaf pan with two long sheets of plastic wrap laid crosswise, overlapping in the middle and overhanging the longer sides by about 3 inches.
• Divide the dough in half. spoon half of the dough into the pan.
• Lay a sheet of wax paper over the top, then press down and smooth to even the surface; peel off and discard the paper.
• Using a pastry brush or a rubber spatula, spread the chocolate mixture thinly over the dough.
• Immediately place in the freezer until the chocolate is completely set.about 10 minutes.
• Spoon the remaining dough over the chocolate.
• Lay a sheet of wax paper over the top and very firmly press down on the dough and smooth its surface; peel off and discard the paper.
• Fold the plastic wrap over the dough.Freeze until the loaf is cold and very firm, at least 3-4 hours or up to 24 hours.
• Bake immediately, or remove from the pan, transfer to an airtight plastic bag and freeze for up to 1 month.
• Preheat the oven to 325°F Grease several baking sheets or coat with nonstick spray. Carefully peel the plastic wrap from the loaf.
• Using a large sharp knife, trim off and discard the excess dough so the sides of the loaf are straight up and down -- rather than flared; wipe the knife between cuts. If the dough is too hard to cut easily; let stand for a few minutes; don't let it thaw too much, or the dough will be more difficult to slice cleanly.
• Carefully cut the loaf in half crosswise, then in half lengthwise to form 4 logs for baking.
• Cut each log crosswise into 1/4-inch thick slices, wipe the knife clean between cuts. Using a spatula, carefully transfer the slices to the baking sheets, spacing about 2 inches apart.
• Bake the cookies, one sheet at a time, in the upper third of the oven for 11-15 minutes or until just tinged with brown and slightly darker around the edges. Reverse the sheet from front to back halfway through baking to ensure even browning.
• Transfer the sheet to wire rack and let stand 3-4 minutes to firm up. Using a spatula, transfer the cookies to wire rack. Let stand until completely cooled.
• Store in an airtight container for up to 1 week or freeze for up to 1 month. Handle gently, because the cookies are fragile.

COCONUT LEMON MELTAWAYS

Steps:

• Preheat oven to 200°F.
• Mix dry ingredients in electric mixer.
• Mix wet ingredients in bowl or cup with a spout.
• With mixer on low, slowly stream wet into dry.
• Stream coconut oil into the mix.
• Form into small balls.
• Option 1.
• Place in oven until they crack open. This should be about an hour, maybe more.
• When done, they will be dry on the outside and melt in your mouth moist on the inside.
• Option 2.
• Just refrigerate for at least 1 hour. These will be soft and moist.
• Dust with powered sugar.