Crispy Macadamia Nut Fried Ice Cream Balls With Chocolate Macadamia Nut Sauce Recipes

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MACADAMIA NUT CHOCOLATE CHIP COOKIES



Macadamia Nut Chocolate Chip Cookies image

Drop cookies with macadamia nuts and chocolate chips!

Provided by Bev

Categories     Desserts     Cookies     Nut Cookie Recipes     Macadamia Nut

Time 40m

Yield 36

Number Of Ingredients 10

½ cup butter, softened
⅓ cup packed dark brown sugar
⅓ cup white sugar
1 egg
1 teaspoon vanilla extract
1 ⅛ cups sifted all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup macadamia nuts, chopped
1 ¼ cups semisweet chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 large cookie sheets with vegetable shortening.
  • Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart.
  • Bake in preheated oven for 10 to 12 minutes, or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.

Nutrition Facts : Calories 108.7 calories, Carbohydrate 11.1 g, Cholesterol 11.9 mg, Fat 7.3 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 3.2 g, Sodium 71.4 mg, Sugar 7.2 g

MACADAMIA NUT FUDGE



Macadamia Nut Fudge image

Family and friends look forward to this creamy fudge every holiday season. The macadamia nuts make it extra special. -Kristine Sokowski, Tremont, Illinois

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 5-1/2 pounds.

Number Of Ingredients 11

1 tablespoon plus 1 cup butter, divided
4-1/2 cups sugar
1 cup milk
36 large marshmallows
2 ounces unsweetened chocolate, melted
4 cups semisweet chocolate chips
1-1/2 cups chopped macadamia nuts
1 teaspoon vanilla extract
Vanilla frosting
Red and green paste food coloring
M&M's minis

Steps:

  • Line a 15x10x1-in. pan with foil. Grease the foil and 3-in. cookie cutters with 1 tablespoon butter. Place cookie cutters in pan; set aside., In a large heavy saucepan, combine the sugar, milk and remaining butter. Cook and stir over medium heat until mixture comes to a full rolling boil. Remove from the heat; stir in marshmallows until melted. Add unsweetened chocolate and chocolate chips; stir until chips are melted. Stir in nuts and vanilla., Spoon warm fudge into the prepared cookie cutters, filling to the top. Cool until set. To remove, gently push fudge out of cookie cutters. Tint frosting red and green; decorate fudge with frosting and M&M's.

Nutrition Facts :

CRISPY MACADAMIA NUT FRIED ICE-CREAM BALLS WITH CHOCOLATE MACADAMIA NUT SAUCE



Crispy Macadamia Nut Fried Ice-Cream Balls with Chocolate Macadamia Nut Sauce image

Categories     Dessert     Fry     Frozen Dessert     Macadamia Nut     Winter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 balls, serving 4

Number Of Ingredients 8

For ice-cream balls
1 quart super-premium vanilla ice cream such as Häagen-Dazs
1 1/2 cups macadamia nuts (about 7 ounces)
3 large eggs
6 cups cornflakes (about 7 ounces)
about 5 cups vegetable oil for deep-frying
confectioners' sugar for dusting
Accompaniment:chocolate macadamia nut sauce

Steps:

  • Line a shallow baking pan with wax paper and put pan in freezer 5 minutes. With a 1-ounce ice cream scoop (1 1/2 inches in diameter) scoop out 12 ice-cream balls and transfer to pan. Freeze balls, covered, until very hard, at least 3 hours and up to 8.
  • Preheat oven to 350° F.
  • While ice cream is hardening, in a baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and cool. Finely chop nuts and transfer to a shallow bowl.
  • Roll balls in nuts, pressing lightly, until well coated. Freeze balls, covered, until very hard, at least 1 hours and up to 8.
  • In a bowl lightly beat eggs and in another bowl crumble cornflakes. Dip balls in egg, letting excess drip off, and roll in cornflakes to coat. Freeze balls, covered, at least 1 hours and up to 8. Reserve remaining egg and corn flakes, chilling egg.
  • Repeat dipping and coating procedure with reserved egg and cornflakes. Freeze balls, covered, until very hard, at least 3 hours and up to 8.
  • In a 3-quart heavy kettle heat 2 inches oil over moderate heat until a deep-fat thermometer registers 375° F. Working in batches of 2 or 3, fry balls, turning them, about 20 seconds, or until golden and crisp. With a slotted spoon transfer balls to paper towels to drain. Make sure oil returns to 375° F between batches.
  • Dust ice-cream balls with confectioners' sugar and serve immediately with sauce.

MOCHA-MACADAMIA NUT-CHOCOLATE COOKIE ICE CREAM SANDWICHES



Mocha-Macadamia Nut-Chocolate Cookie Ice Cream Sandwiches image

Provided by Food Network

Categories     dessert

Time 4h

Yield 30 sandwiches

Number Of Ingredients 13

2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons instant espresso
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces (2 sticks) butter, at room temperature, cut into small pieces
3/4 cup dark brown sugar, firmly packed
3/4 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
8 ounces coarsely chopped bittersweet chocolate (pieces about the size of large chocolate chips)
1 1/2 cups coarsely chopped unsalted macadamia nuts
1 quart coffee ice cream

Steps:

  • In the large bowl of an electric mixer fitted with a paddle or beaters, on medium speed soften the butter. Add the brown and granulated sugars. When the sugar is incorporated, raise the speed to high and continue to beat until fluffy, scraping down the sides of the bowl and under the beaters with a rubber spatula, as necessary. Lower the speed to medium and add the eggs, 1 at a time, and the vanilla, again scraping down the sides of the bowl as necessary. Turn the speed to low, gradually pour in the flour mixture, and beat until just combined. Add the chocolate and nuts and again beat until just combined.
  • Sift together the flour, cocoa, espresso, baking soda, and salt. Set aside.
  • Scrape the dough out of the bowl and wrap in plastic wrap. Refrigerate 2 to 3 hours, up to overnight. Position the rack in the center of the oven and preheat the oven to 350 degrees F. Line 1 or 2 baking trays with parchment paper.
  • Remove the dough from the refrigerator and divide into mounds, about 1-ounce each (the size of an unshelled walnut). Roll between the palms of your hands, forming 60 to 62 balls of dough. Arrange the balls on the prepared trays, about 2 inches apart. Bake until slightly firm to the touch, 13 to 15 minutes, reversing the trays from front to back after 7 minutes to ensure even baking. Place the trays on racks to cool. After a few minutes, transfer the cookies to the racks with a wide metal spatula to continue to cool. If reusing the baking tray, cool slightly before arranging the balls of dough on it.
  • Take the ice cream out of the freezer and let soften slightly for 10 minutes. When the cookies have cooled, spread half of the cookies with some ice cream. Top with another cookie and press lightly. Wrap in plastic wrap and freeze until firm.

NO BAKE MACADAMIA NUT COOKIES



No Bake Macadamia Nut Cookies image

A twist from the usual no bake cookie recipe using macadamia nut butter!

Provided by BINKIE2

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 20m

Yield 36

Number Of Ingredients 7

1 cup white sugar
1 cup brown sugar
½ cup butter
½ cup soy milk
2 tablespoons carob powder
¼ cup macadamia nut butter
3 cups oats

Steps:

  • Place white sugar, brown sugar, butter, milk, and carob powder in a large pan over medium-high heat; bring to a boil. Boil for 2 minutes, stirring occasionally.
  • Remove the pan from the heat, and stir in macadamia nut butter until dissolved. Stir in oatmeal until well incorporated. Drop onto a waxed paper lined cookie sheet, and place in the refrigerator to cool.

Nutrition Facts : Calories 102.1 calories, Carbohydrate 16.9 g, Cholesterol 6.8 mg, Fat 3.7 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 1.8 g, Sodium 22.2 mg, Sugar 11.9 g

CHOCOLATE MACADAMIA NUT SAUCE



Chocolate Macadamia Nut Sauce image

Categories     Sauce     Chocolate     Dessert     Macadamia Nut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 1 1/2 cups

Number Of Ingredients 4

2/3 cup macadamia nuts (about 3 1/2 ounces)
1 ounce fine quality bittersweet chocolate (not unsweetened)
1/2 cup sugar
3/4 cup heavy cream

Steps:

  • Preheat oven to 350°F.
  • In a baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and cool. Finely chop nuts and chocolate separately.
  • In a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Remove pan from heat and carefully add cream down side of pan (mixture will bubble and steam). Simmer mixture, stirring occasionally, until caramel is dissolved. Stir in chocolate and nuts. Cool sauce 10 minutes and in a food processor blend until smooth.
  • Serve sauce warm. Sauce may be made 1 week ahead and chilled, covered. Reheat sauce to warm before serving.

SIMPLE MACADAMIA NUT FUDGE



Simple Macadamia Nut Fudge image

My aunt now lives in Hawaii, and she keeps our family supplied with fresh pineapples, mangos and macadamia nuts...along with recipes like this one. When I run out of macadamias for candy-making, I substitute pecans. Whichever nuts I use, neighbors like this fudge so much that they have started to call me the "Candy Lady of Cleveland." -Vicki Fioranelli, Cleveland, Mississippi

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield about 5 pounds.

Number Of Ingredients 9

2 teaspoons plus 1/2 cup butter, divided
4-1/2 cups sugar
1 can (12 ounces) evaporated milk
3 cups chopped macadamia nuts, divided
12 ounces German sweet chocolate, chopped
1 package (12 ounces) semisweet chocolate chips
1 jar (7 ounces) marshmallow creme
2 teaspoons vanilla extract
1/2 teaspoon salt, optional

Steps:

  • Line two 9-in. square pans with foil; butter the foil with the 2 teaspoons butter. Set aside. , In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a gentle boil. Cook for 5 minutes, stirring constantly. Remove from the heat; stir in 2 cups nuts, chopped chocolate, chocolate chips, marshmallow creme, vanilla and salt if desired., Pour fudge into prepared pans; sprinkle remaining nuts over top and press in lightly. Refrigerate until firm. Using foil, lift fudge out of pans. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.

Nutrition Facts : Calories 72 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 14mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

WHITE CHOCOLATE CHIP MACADAMIA NUT ICE CREAM WITH VARIATIONS



White Chocolate Chip Macadamia Nut Ice Cream With Variations image

Amazingly easy and delicious ice cream. I bought a really cheap electric ice cream freezer on clearance at Wal-Mart. You know the kind where you freeze the drum in the freezer, no salt or ice required and OH MY GOSH! We can't stop making ice cream. Only your imagination will limit you with this recipe.

Provided by GrammyTs

Categories     Frozen Desserts

Time 5m

Yield 1 Quart, 8 serving(s)

Number Of Ingredients 5

1 (14 ounce) can eagle brand sweetened condensed milk
3 cups whole milk
1 (3 1/2 ounce) box of jell-o white chocolate pudding mix
1/3 cup white chocolate chips
1/3 cup chopped macadamia nuts

Steps:

  • Whisk together milk and pudding mix.
  • Stir in sweetened milk.
  • Freeze according to your machine directions adding nuts and chips at the appropriate time. (I add mine about 15 minutes into the freezing process.).
  • Remove from machine and store in container in freezer.
  • *Prep does not include freezing time.
  • Variations:.
  • Chocolate Fudge Pudding, almonds and chocolate chips.
  • Butterscotch Pudding, chopped toasted pecans.
  • Banana Creme Pudding with peanut butter and chocolate chips.
  • Vanilla Pudding with anything! crushed cookies, candy, fresh fruit or berries -- you get the idea!

MACADAMIA NUT SAUCE



Macadamia Nut Sauce image

This decadent sauce is served over banana pancakes at Hawaii's famous Kimo and Boots Restaurant. I will try it over ice cream!

Provided by Chef PotPie

Categories     Sauces

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup macadamia nuts
1 tablespoon butter
2 tablespoons flour
1 cup whole milk
1 cup heavy cream
3 tablespoons sugar
1/8 teaspoon salt
2 teaspoons vanilla extract
3/4 teaspoon fresh lemon juice

Steps:

  • Grind macadamia nuts in a food processor until fine. Place nuts into a medium saucepan and fry over medium high heat for 5 min or until fragrant. Remove from pan, and set aside.
  • . Lower heat to medium and add the butter, stirring until melted. Stir in flour and cook 1 minute Slowly pour in milk and cream, constantly whisking the whole time.
  • Add sugar, salt, vanilla to the pan. Cook 5 min or until thickened, stirring constantly. Stir in lemon juice.
  • Pour sauce into a serving dish. Serve warm and sprinkle the Macadamia nuts on top of each serving, if desired.

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