MACADAMIA NUT CRUSTED MAHI MAHI
Steps:
- Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
- Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.
- Remove from the oven and allow to stand 10 minutes before serving.
WHITE CHOCOLATE MACADAMIA NUT COOKIES III
I was served this cookie at a restaurant in Springfield, MO during a business conference. Went home and made up this recipe which has been a hit at any church gathering when I take them...better than the one I had at the conference.
Provided by Levee
Categories Desserts Cookies Nut Cookie Recipes Macadamia Nut
Time 45m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
- Bake for 10 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 121.7 calories, Carbohydrate 13 g, Cholesterol 18.7 mg, Fat 7.4 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 3.6 g, Sodium 85.1 mg, Sugar 7.7 g
MACADAMIA NUT COOKIES
These rich cookies are full of Hawaiian macadamia nuts and chocolate chips. -Mary Gaylord, Balsam Lake, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat on medium speed for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture and beat for 2 minutes. Stir in nuts and chips. Cover and refrigerate several hours or overnight. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on pans for 1 minute before removing to wire racks; cool completely.
Nutrition Facts : Calories 201 calories, Fat 12g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 170mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
NO BAKE MACADAMIA NUT COOKIES
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
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
MACADAMIA NUT CHOCOLATE CHIP COOKIES
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
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 CRISPS
This is posted for the World Tour 2005 RecipeZaar event. I haven't tried them yet, but love macadamia nut cookies - so I can't wait to try them. The source of the recipe is a website called kavenga.com.au which has quite a few Australian recipes.
Provided by PanNan
Categories Drop Cookies
Time 30m
Yield 25 cookies, 25 serving(s)
Number Of Ingredients 5
Steps:
- Beat the butter and sugar until fluffy. Coarsely grind the nuts (I usually do this by placing in a zip bag and pounding them with a meat tenderizer). Add to the sugar mixture and mix.
- Stir in flour and blend. Spoon heaping tablespoons of the mixture onto a lightly greased cookie sheet. Flatten slightly with a fork and sprinkle each with some coconut.
- Bake at 350 F for fifteen minutes, or until lightly brown around the edges. Let rest on the cookie sheet for 5 minutes before removing to a rack to cool.
Nutrition Facts : Calories 127, Fat 9.7, SaturatedFat 5.4, Cholesterol 19.5, Sodium 56.4, Carbohydrate 9.4, Fiber 0.5, Sugar 3.4, Protein 1.1
MANGO MACADAMIA NUT CRISP
Provided by Food Network
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Place the diced mango and the grated ginger in a saucepan and place over medium-low heat. Cook mango slowly, stirring until it releases its juice and begins to simmer, about 5 to 7 minutes. Simmer about 3 minutes more until mango is tender and juices are bubbly. Remove mango pieces with a slotted spoon to a small bowl. Leave mango juice in pan and bring to a boil. Stirring constantly, boil the mango juice until it is reduced by 3/4 and is syrupy. Scrape syrup into bowl with mango and add brown sugar and honey. Stir gently to combine. Transfer mango to a lightly buttered 2-quart shallow bake pan (a round 9-inch cake pan works as well). Sprinkle the Oatmeal Macadamia Nut Streusel over the mango filling, covering evenly. Place baking dish on a cookie sheet (to catch any bubbling filling) and place in the oven. Bake 25-30 minutes until streusel is golden and the filling is bubbly. Cool to room temperature before serving.
- Combine flour, oatmeal and both sugars in the bowl of a food processor. Pulse to mix well. Add the butter to the bowl, replace the top and pulse the machine to incorporate the butter. Work quickly and use short pulses to make a dry, loose, fluffy mixture resembling sand. Do not allow the butter to soften or make a dough. Transfer the streusel to a small bowl and add the nuts and coconut. Toss by hand to mix well. Reserve until needed.
APPLE CRISP WITH MACADAMIA NUTS
From Cooking Light. It's actually somewhat "light" in calories until you top with ice cream or whipped cream...
Provided by appleydapply
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the first 6 ingredients in a bowl; stir well. Cut in margarine with a pastry blender until mixture resembles coarse crumbs; set aside.
- Coat an 8-inch square baking dish with cooking spray. Place apple slices in the dish; drop apricot preserves by teaspoonfuls onto apple slices. Sprinkle evenly with the flour/nut mixture. Bake at 375° for 35 minutes or until bubbly and golden.
- Serve warm, topped with vanilla ice cream or whipped cream if desired.
POOR MAN'S MACADAMIA NUT COOKIES
If you love macadamia nut cookies but, like me, can't afford the nuts, then this is the recipe for you! Store in an airtight container. This is also a great recipe for a DIY mason jar gift.
Provided by megan31w
Categories Desserts Cookies Cake Mix Cookie Recipes
Time 37m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cake mix, margarine, eggs, and vanilla extract together in a bowl until well combined; fold in white chocolate chips. Form dough into balls using a cookie scoop and arrange on a baking sheet.
- Bake in the preheated oven until edges of cookies are lightly browned, about 12 minutes. Cool cookies on baking sheet 1 minute before transferring to a wire rack to cool.
Nutrition Facts : Calories 109.4 calories, Carbohydrate 14.3 g, Cholesterol 11.3 mg, Fat 5.4 g, Protein 1 g, SaturatedFat 1.8 g, Sodium 123.9 mg, Sugar 9.3 g
CASHEW MACADAMIA CRUNCH
This is an easy candy to make. The recipe is originally from Hersheys. Nuts can be salted or unsalted.
Provided by cando
Categories Dessert
Time 25m
Yield 1 1/2 lbs
Number Of Ingredients 6
Steps:
- Line 9-inch square pan with foil, extending foil over edges of pan; butter foil. Cover bottom of prepared pan with chocolate chips.
- Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet; cook over low heat, stirring constantly, until butter is melted and sugar is dissolved. Increase heat to medium; cook, stirring constantly, until mixture begins to cling together and turns golden brown.
- Pour mixture over chocolate chips in pan, spreading evenly. Cool. refrigerate until chocolate is firm. Remove from pan; peel off foil. Break into pieces. Store tightly covered in cool, dry place. About 1-1/2 pounds candy.
Nutrition Facts : Calories 1960, Fat 155.2, SaturatedFat 58.6, Cholesterol 171.4, Sodium 925.6, Carbohydrate 143.3, Fiber 9.1, Sugar 100.5, Protein 19.3
HAWAIIAN MACADAMIA COCONUT CRISPS
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
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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