MACADAMIA-COCONUT CANDY CLUSTERS
These are super easy to make. They are great to make for bake sales,teacher gifts or on candy platters. They are a nice change from milk or dark chocolate clusters. -Lori Bondurant, Paducah, Kentucky
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a microwave, melt baking chips and shortening; stir until smooth. Add the coconut, cereal and nuts., Drop by teaspoonfuls onto waxed paper; let stand until set. Store in an airtight container at room temperature.
Nutrition Facts : Calories 62 calories, Fat 4g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 19mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE COCONUT MACADAMIA DROPS
These candies are quick to make, but allow 15-30 minutes for them to set up in the fridge before serving. Cook time is chill time. Very nice on a dessert tray...Posted for ZWT 5.
Provided by alligirl
Categories Candy
Time 30m
Yield 30 candies, 10 serving(s)
Number Of Ingredients 4
Steps:
- Microwave chocolate in glass bowl at 50% power, in 30 second increments, stirring after each, until chocolate is melted and smooth when stirred.
- Stir in nuts and coconut, mixing well to combine.
- Drop the mixture by heaping teaspoons onto wax paper lined baking sheets.
- Refrigerate until firm, approximately 15-30 minutes. Enjoy!
Nutrition Facts : Calories 259, Fat 22.9, SaturatedFat 7.7, Cholesterol 2.4, Sodium 35.6, Carbohydrate 14.1, Fiber 2.2, Sugar 11.7, Protein 2.6
SHRIMP MACADAMIA
Provided by Food Network
Yield 2 servings
Number Of Ingredients 14
Steps:
- Mash potatoes adding enough milk and butter to make a smooth mixture. Season with salt and pepper and set aside. Coat the shrimp in cold clarified butter and toss them in the chopped nuts. Heat clarified butter in a frying pan. Add the garlic clove and fry gently for 2 minutes. Drop in the coated shrimps. Remove the garlic and cook the shrimp 2 minutes on each side. After 4 minutes add the sherry and flame. Stir in the fresh butter and drizzle in the lemon juice. Pipe the creamed potatoes around the rim of the scallop shells and pour the shrimp into the center of the shells. Garnish each with a sprig of parsley and a dusting of paprika.
MACADAMIA COCONUT SHRIMP
Steps:
- For the dipping sauce: Stir the marmalade, mustard and hot sauce together. Refrigerate until ready to serve.
- For the shrimp: Combine the flour, paprika, Cajun seasoning, 2 teaspoons salt and 1/4 teaspoon pepper in a shallow bowl. Place the egg whites in another shallow bowl and whisk until frothy. Combine the panko, coconut and ground macadamias in a third shallow bowl.
- Fill a wide, shallow pot with about 1 inch of oil. Heat over medium-high heat until the oil registers 350 degrees F on a deep-frying thermometer. Line a plate with paper towels.
- Meanwhile, toss the shrimp in the seasoned flour to coat. Working with a few shrimp at a time, shake off the excess flour and dip in the egg whites to coat.
- Let the excess egg white drip off, then toss in the coconut mixture, pressing with your fingertips to get as much coating to adhere as possible.
- Add half of the shrimp to the oil and fry until golden brown and just cooked through, about 2 minutes per side; transfer to the lined plate to drain. Return the oil to 350 degrees F and repeat with the remaining shrimp.
- Arrange the shrimp and dipping sauce on a serving platter and serve warm.
SHRIMP WITH MACADAMIA NUT CRUST
These are delicious. Had them at a wedding and they were served on sweet potato latkes. Absolutely wonderful. You can also serve them with any fruit salad or cole slaw containing coconut.
Provided by glitter
Categories Spring
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Butterfly the shrimp by deeply cutting down fro the top of the head to the tail leaving on the tail.
- You want to remove the vein.
- Season the shrimp with the salt and pepper.
- Combine the nuts and flour and coat the shrimp well in the mixture.
- Heat the butter and oil on a low flame in a skillet only until they are melted together, then bring the flame up to medium.
- Sear the shrimp, turning only once.
- You want them to be a golden brown on each side.
- Be careful not to let them get too brown.
- The nuts burn easily.
- This will go very quickly.
CHOCOLATE CHUNK MACADAMIA COCONUT COOKIES
Make and share this Chocolate Chunk Macadamia Coconut Cookies recipe from Food.com.
Provided by MarieRynr
Categories Drop Cookies
Time 25m
Yield 36-48 cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Sift together flour, cocoa powder, soda, and salt; set aside.
- Cream together butter and sugars until smooth.
- Add the eggs and mix well.
- Add the chocolate, milk and vanilla and mix well.
- Add the dry ingredients and beat well.
- Stir in chocolate chunks, nuts and coconut.
- Drop by rounded tablespoons onto ungreased cookie sheets, leaving several inches between for expansion.
- Bake for 8-10 minutes.
- Cool on the sheets for 1 minute then remove to a rack to cool completely.
Nutrition Facts : Calories 245.4, Fat 15, SaturatedFat 8.1, Cholesterol 32.5, Sodium 113.8, Carbohydrate 27.1, Fiber 1.9, Sugar 17.6, Protein 2.6
CHOCOLATE MACADAMIA MACAROONS
This perfect macaroon has dark chocolate, chewy coconut and macadamia nuts and is dipped in chocolate-sinful and delicious! -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a large bowl, mix the first six ingredients. Stir in egg whites, corn syrup and vanilla until blended. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set and dry to the touch, 15-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., Dip bottom of each cookie in melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts : Calories 136 calories, Fat 9g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 52mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE DROPS (COCONUT & OATMEAL NO BAKE)
Quick & simple "cookie" recipe that requires no baking. Mom used to make these often, and I would always steal cookies before they had fully cooled and set (you know what I'm talking about!)
Provided by Kat2355
Categories Drop Cookies
Time 5m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 7
Steps:
- Heat sugar, milk, vanilla, cocoa and butter to boil.
- Boil for 3 minutes only (use a timer).
- Take pot off stove.
- Mix in remaining ingredients.
- Drop by spoonful onto ungreased waxed paper.
- Let cool before eating.
- Makes 4 dozen.
CHOCOLATE DROPS - LOW CARB
This is a nice option to candy while following a low carb diet. There are 2 carbs a piece. These don't keep well, so eat them up!
Provided by snuqueen
Categories Candy
Time 20m
Yield 12 drops
Number Of Ingredients 6
Steps:
- Melt the first 3 ingredients in microwave.
- Stir well to combine.
- Add the remaining ingredients, stir and drop by tablespoon on waxed paper.
- You should have 12 drops.
- Chill until firm- at least 1 hour.
- Keep in refrigerator.
Nutrition Facts : Calories 87.4, Fat 7.7, SaturatedFat 3.3, Cholesterol 8.6, Sodium 52.8, Carbohydrate 3.2, Fiber 0.8, Sugar 1.6, Protein 2.9
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