Hawaiian Macadamia Coconut Squares Recipes

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MACADAMIA COCONUT COOKIE BARS



Macadamia Coconut Cookie Bars image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 25m

Yield 16 bars

Number Of Ingredients 5

1 package dry sugar cookie mix, prepared to package directions
1 cup macadamia nuts
1 cup shredded coconut
1 cup white chocolate chips
Softened butter, to prepare baking dish

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 MACADAMIA-COCONUT SQUARES



Hawaiian Macadamia-Coconut Squares image

Instant coffee powder adds intrigue to these rich, chewy bars.

Provided by Judy Farris

Categories     Macadamia Nut Cookies

Yield 24

Number Of Ingredients 10

1 cup butter
2 cups packed brown sugar
1 tablespoon instant coffee powder
½ teaspoon ground cinnamon
½ teaspoon salt
2 cups all-purpose flour
3 eggs
2 teaspoons vanilla extract
2 cups flaked coconut
2 cups chopped and toasted macadamia nuts

Steps:

  • Preheat oven to 325 degrees F (170 degrees C). Grease a 9 X 13 inch baking pan; set aside.
  • In a large mixing bowl, beat butter, 1 cup brown sugar, instant coffee powder, 1/4 teaspoon cinnamon and 1/4 teaspoon salt until light and fluffy.
  • Stir in flour 1/2 cup at a time, blending well after each addition. Spread evenly in prepared pan.
  • Bake 20 minutes. Cool in pan on rack 15 minutes.
  • In a large bowl, beat eggs and vanilla with remaining 1 cup brown sugar, 1/4 teaspoon cinnamon and 1/4 teaspoon salt. Stir in coconut and macadamias.
  • Spread evenly over cooled baked layer. Bake 40 to 50 minutes, or until golden brown and firm to the touch.
  • Use a knife to loosen cookies around edges while warm. Cool completely in pan on rack. Cut into 48 (about 1 1/2 inch) squares, cutting 6 strips one way and 8 strips the other way. Store in an airtight container at room temperature 1 week; freeze for longer storage.

Nutrition Facts : Calories 294 calories, Carbohydrate 30.9 g, Cholesterol 43.6 mg, Fat 18.6 g, Fiber 1.9 g, Protein 3.1 g, SaturatedFat 8 g, Sodium 135.2 mg, Sugar 20.7 g

HAWAIIAN MACADAMIA-COCONUT SQUARES



Hawaiian Macadamia-Coconut Squares image

Instant coffee powder adds intrigue to these rich, chewy bars.

Provided by Judy Farris

Categories     Macadamia Nut Cookies

Yield 24

Number Of Ingredients 10

1 cup butter
2 cups packed brown sugar
1 tablespoon instant coffee powder
½ teaspoon ground cinnamon
½ teaspoon salt
2 cups all-purpose flour
3 eggs
2 teaspoons vanilla extract
2 cups flaked coconut
2 cups chopped and toasted macadamia nuts

Steps:

  • Preheat oven to 325 degrees F (170 degrees C). Grease a 9 X 13 inch baking pan; set aside.
  • In a large mixing bowl, beat butter, 1 cup brown sugar, instant coffee powder, 1/4 teaspoon cinnamon and 1/4 teaspoon salt until light and fluffy.
  • Stir in flour 1/2 cup at a time, blending well after each addition. Spread evenly in prepared pan.
  • Bake 20 minutes. Cool in pan on rack 15 minutes.
  • In a large bowl, beat eggs and vanilla with remaining 1 cup brown sugar, 1/4 teaspoon cinnamon and 1/4 teaspoon salt. Stir in coconut and macadamias.
  • Spread evenly over cooled baked layer. Bake 40 to 50 minutes, or until golden brown and firm to the touch.
  • Use a knife to loosen cookies around edges while warm. Cool completely in pan on rack. Cut into 48 (about 1 1/2 inch) squares, cutting 6 strips one way and 8 strips the other way. Store in an airtight container at room temperature 1 week; freeze for longer storage.

Nutrition Facts : Calories 294 calories, Carbohydrate 30.9 g, Cholesterol 43.6 mg, Fat 18.6 g, Fiber 1.9 g, Protein 3.1 g, SaturatedFat 8 g, Sodium 135.2 mg, Sugar 20.7 g

HAWAIIAN SQUARES



Hawaiian Squares image

Make and share this Hawaiian Squares recipe from Food.com.

Provided by bert2421

Categories     Dessert

Time 1h

Yield 24 squares

Number Of Ingredients 10

1/2 cup butter
1/2 cup brown sugar
1/2 teaspoon vanilla
1 1/2 cups flour
1 cup well drained crushed pineapple
1/4 cup melted butter
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 cup shredded coconut

Steps:

  • Cream the 1/2 cup butter and blend in brown sugar and vanilla.
  • Add flour and mix thoroughly.
  • Press into bottom of 9" cake pan.
  • Bake 15 minutes at 350 degrees F.
  • Let cool 5 minutes.
  • Spread with crushed pineapple.
  • Beat together all the topping ingredients and spread over crushed pineapple/.
  • Return to oven and bake 30 minutes more.
  • Cool- cut into squares.
  • Store in fridge.

Nutrition Facts : Calories 150.2, Fat 7.4, SaturatedFat 4.9, Cholesterol 24.1, Sodium 56, Carbohydrate 20.2, Fiber 0.5, Sugar 13.9, Protein 1.3

HAWAIIAN MACADAMIA COCONUT CRISPS



Hawaiian Macadamia Coconut Crisps image

From LCBO's Food and Drink Magazine. These cookies may be stored in an airtight container up to 1 week, if they last that long.

Provided by Dreamer in Ontario

Categories     Drop Cookies

Time 42m

Yield 36 cookies

Number Of Ingredients 11

1 cup butter, at room temperature
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 egg
2 tablespoons grated orange rind
1 1/2 cups all-purpose flour
1 1/4 cups rolled oats
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sweetened flaked coconut
1 cup macadamia nuts or 1 cup cashews, coarsely chopped

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.

Nutrition Facts : Calories 147.2, Fat 9, SaturatedFat 4.4, Cholesterol 18.7, Sodium 96.2, Carbohydrate 16.1, Fiber 0.9, Sugar 9.7, Protein 1.5

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