Tropical Key Lime White Chocolate Macadamia Nut Cookies Recipes

"SUBWAY" WHITE CHOCOLATE MACADAMIA NUT COOKIES

Steps:

• •Make sure the oven keeps the right temperature. The cookies may need a minute or two more or less than stated.
• •Preheat oven to 350 degrees F.
• •Line baking sheets with parchment paper (no need to grease).
• •Measure flour, baking soda and salt in a large bowl and blend together. Set aside.
• •In a large mixing bowl, preferably a heavy-duty mixer, and using the paddle or beater attachment, beat butter until creamy.
• •Add brown sugar and beat again. Scrape down the bowl and add the granualted sugar. Beat until fluffy.
• •Add eggs one at a time, beating after each addition.
• •Add vanilla, beat and scrape again.
• •On low speed, add flour mixture 2 cups at a time, and mix well.
• •Mix in white chocolate and macadamia nuts. Mix only until blended.
• •Using a cookie scoop, place dough on prepared baking sheets, spacing evenly to allow for spreading.
• •Bake at 350 degrees for 10-12 minutes or until lightly browned. Do NOT over bake these cookies. They continue to bake for a few minutes after they are removed from the oven.
• •Transfer to cooling racks. Store in air tight container or plastic bag to stay soft and moist.
• •Makes 48 warm and gooey cookies.

WHITE CHOCOLATE KEY LIME ENDEAVOR WITH MACADAMIA CRUNCH

Steps:

• To Make Crunch: In a food processor, combine nuts, flour and 1/4 cup sugar. Mix in 3 tablespoons butter until dough forms large crumbs; do not let the dough come together in a ball.
• Press the crunch into the bottom and up the sides of a 9 inch pie pan. Freeze until crust is firm.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake crust for 25 minutes, or until it is lightly browned and set. Let cool on a wire rack. Leave oven on at 350 degrees F (175 degrees C).
• To Make White Chocolate Coating: In a small bowl, mix together 8 tablespoons butter and white chocolate. Place bowl over simmering water, stirring constantly until chocolate and butter are smooth. Pour mixture evenly into crust. Freeze until firm.
• To Make Key Lime Endeavor: In a medium bowl, whisk together the egg yolks, condensed milk and lime peel. Gradually stir in lime juice. Pour mixture into chilled crust.
• Bake in preheated 350 degrees F (175 degrees C) oven for 20 minutes. Let pie cool completely on a wire rack. Then cover and refrigerate for about 2 hours, or until chilled.
• In a chilled mixing bowl, whip the heavy cream with 1 tablespoon sugar until stiff peaks form. Spoon or pipe the whipped cream on top of pie before serving.

TROPICAL KEY LIME WHITE CHOCOLATE MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 375 F (180C).
• In a small bowl, mix the flour, baking powder, salt and baking soda.
• In a large bowl, beat the butter, sugars and vanilla extract at high speed until well combined.
• Add the egg, lime juice and lime zest and beat for 1 additional minute.
• Gradually add in the flour mixture.
• Stir in the nuts, coconut and white chocolate chips by hand.
• Drop the dough by rounded tablespoonful onto ungreased cookie sheets.
• Bake for 8-11 minutes or until edges are slightly brown.

CHOCOLATE WHITE CHOCOLATE MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
• In a large bowl, beat butter (with a hand mixer or standing mixer) until light and fluffy. Add in brown sugar and granulated, beating the mixture until well combined.
• Next, add in egg and the vanilla extract. Beat until combined.
• Add in salt, espresso powder, and baking soda; mix until combined.
• In a separate bowl, mix flour and cocoa powder together. Slowly incorporate the dry ingredients into the wet ingredients, mixing until combined.
• Add in macadamia nuts, white chocolate chips and semi-sweet chocolate chips. Mix until combined.
• With a medium cookie scoop (about 2 Tbsp of dough per cookie), scoop the dough and spread evenly on the cookie sheets, about 2 inches apart.
• Bake for 15-16 minutes, or until cookies are done.
• Enjoy!