WHITE CHOCOLATE MACADAMIA NUT BARK
Steps:
- Line a 13 by 9-inch cookie sheet with waxed paper, allowing 2 inches of paper to hang over sides. Melt all but 1/4 cup of semisweet chocolate morsels in microwave on medium power for 2 minutes, stirring every 30 seconds, or until smooth. Pour chocolate onto prepared sheet and spread to cover entire surface and form 1 even layer. Melt all but 1/4 cup of white chips in microwave on medium power for 2 minutes, stirring every 30 seconds, or until smooth. Drizzle melted white chocolate over semisweet chocolate layer. Using a toothpick or skewer, swirl the melted chocolates together, creating a marbled effect.
- Place nuts in a plastic bag and crush, using a rolling pin. Sprinkle chocolate with nuts and remaining semisweet and white morsels. Gently press toppings into melted chocolates. Refrigerate for 30 minutes, or until chocolate is firm. Remove waxed paper from chocolate. Cut or break chocolate into bite-size pieces.
CHEWY COCONUT-MACADAMIA NUT COOKIES
Enjoy these delicious cookies packed with oats, macadamia nuts and cinnamon - a perfect baked dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 42
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended. On low speed, beat in flour, baking soda, cinnamon and salt until well blended. Stir in oats, coconut and nuts.
- On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
- Bake 8 to 10 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 120, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 8 g, TransFat 0 g
MACADAMIA-COCONUT COOKIES (SANDRA LEE)
Make and share this Macadamia-Coconut Cookies (Sandra Lee) recipe from Food.com.
Provided by CookingONTheSide
Categories Drop Cookies
Time 30m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- In large mixing bowl, combine all ingredients for cookies.
- Stir until soft dough forms.
- Drop cookie dough by tablespoonfuls onto ungreased cookie sheet.
- Bake for 10-14 minutes or until edges are light golden brown.
- Remove from oven and cool 1 minute.
- For drizzle, melt white chocolate chips and shortening in microwave for about 1 minute.
- Put melted chips in ziploc bag; cut off tip and drizzle icing over cookies.
Nutrition Facts : Calories 111.3, Fat 9.6, SaturatedFat 5.2, Cholesterol 20, Sodium 44.3, Carbohydrate 6, Fiber 0.4, Sugar 5.6, Protein 1
MACADAMIA-COCONUT COOKIE
Steps:
- Preheat oven to 375 degrees F.
- In a large mixing bowl, combine all ingredients for cookies except the white chocolate chips. Stir until soft dough forms.
- Drop cookie dough by tablespoonfuls onto ungreased cookie sheet. Bake for 15 to 16 minutes or until edges are light golden brown. Remove from oven and cool 1 minute.
- Melt white chocolate chips in microwave in 30 second intervals, stirring each time, until smooth. Drizzle over cookies.
COCONUT MACADAMIA COOKIES
This is such an easy recipe to make. I use my food processor to mix with the dough blade.
Provided by BIANCA123
Categories Desserts Cookies Nut Cookie Recipes Macadamia Nut
Time 15m
Yield 72
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and sour cream. Combine the flour and baking soda; stir into the creamed mixture until well blended. Use a wooden spoon to stir in the coconut and macadamia nuts. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, until edges are golden brown. remove cookies from baking sheets to cool on wire racks.
Nutrition Facts : Calories 72.8 calories, Carbohydrate 7.6 g, Cholesterol 9.3 mg, Fat 4.5 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 1.9 g, Sodium 26.7 mg, Sugar 3.7 g
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