Papaya Macadamia And Coconut Triangles Food

PAPAYA COCONUT AND MACADAMIA NUT COOKIES

Steps:

• Cut a papaya into small pieces, laying pieces on a paper towel to absorb liquid. Weigh or measure sugar and set aside. Juice 1 lime into a bowl and set aside. In another bowl, weigh or measure the flour, baking powder, and salt, running a whisk through to blend.
• Line to cookie pans with parchment paper and set aside. In a handheld or stand mixer bowl (I use a KitchenAid), cream the sugar and butter until light and fluffy. Next, add the lime juice and incorporate. Turn the mixer down and slowly add the flour, baking powder, and salt. Blend for a minute, stop the mixer, scrape down the sides and bottom, then blend until all the flour has been incorporated.
• Stop the mixer and add the coconut, macadamia nuts, and papaya; turn the mixer to a medium-low and blend into the cookie dough. Papaya is pretty strong but don't over mix; you don't want to break up the papaya any more than you have to. Cover the bowl loosely and chill in the refrigerator for 30 minutes.
• Pull the cookie dough out of the refrigerator and either use a spoon to drop a mound on the cookie sheet or use a small cookie scoop (I use an OXO Good Grips Cookie Scoop Small) to get 12 cookies on a pan. Heat oven to 350° and bake for 13 -14 minutes until the cookies are slightly brown around the bottom edges. Move them to a cooling rack to finish cooling.

PAPAYA, MACADAMIA, AND COCONUT TRIANGLES

Steps:

• Once the flour is incorporated according to dough recipe, beat in papaya, macadamia nuts, and coconut. Divide dough into 2 pieces. Shape each into a 10-inch-long triangular log. Wrap in parchment. Refrigerate until very firm, about 2 hours.
• Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

SHAPED ICEBOX COOKIES

Steps:

• Once the flour is incorporated according to dough recipe, beat in the desired mix-in. Divide dough into 2 pieces. Shape each into a 10-inch log (or a 10-inch-long triangular, rectangular, or square-shaped log). Coat each in ground nuts or sanding sugar, if using. Wrap in parchment. Refrigerate until very firm, about 2 hours.
• Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

MACADAMIA-CRUSTED YELLOWTAIL WITH MANGO-PAPAYA SALSA

Steps:

• Combine first 10 ingredients in large bowl and stir to blend. Season salsa to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
• Preheat oven to 350°F. Place flour in shallow bowl. Whisk eggs in small bowl to blend. Finely grind nuts in processor. Transfer nuts to another bowl. Sprinkle fish with salt and pepper. Coat fish with flour. Dip fish into eggs, then macadamia nuts, coating completely. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat. Place 3 fillets in each skillet; cook until golden brown, about 2 minutes per side. Transfer fillets to large baking sheet.
• Bake fish until just opaque in center, about 7 minutes. Divide salsa among 6 plates. Top with fish and serve.

PAPAYA BREAD

Steps:

• Preheat oven to 350, lightly grease 2 loaf pans.
• Combine eggs,oil and sugar, mix on low for 30 seconds; add carrots, applesauce, papaya and coconut, mix on low another 30 sec.
• Add flour,salt,bakingsoda,cinammon and nutmeg to wet mixture and mix until just combined; stir in macadamia nuts.
• Spoon batter into loaf pans, bake 55-60 min,.
• Let rest in pan of approximately 10 min., remove from pan and cool on rack.

COCONUT PAPAYA & PINEAPPLE SCONES

Steps:

• Preheat oven to 400° and line a baking sheet with parchment paper.
• In large bowl, whisk together the flour, baking powder, salt, HALF the sugar (1/8 cup) and coconut.
• With pastry blender or hand mixer, cut in butter until the mixture resembles coarse crumbles.
• In small bowl, whisk the eggs slightly then add in the coconut milk and the coconut extract. Whisk until combined.
• Make a well in the center of the dry ingredients and pour the wet ingredients into it. Stir just until combined and then stir in the candied fruits. The dough will be wet and lumpy.
• Scrape the dough out onto the center of the parchment paper lined baking sheet. Using a spoon or spatula, pat & form the dough into a circle about 8 inches around & 1-1/2 inches high. (Doesn't have to be precise.).
• Sprinkle the top with the reserved amount of sugar (or less) and bake in center of oven for 12 minutes.
• Remove pan from oven & use pizza cutter or large knife to gently cut the circle into 8 wedges (like a pizza).
• Return pan to oven & bake for an additional 3-5 minutes or until scones are not wet in the center & are slightly browned.