Coconut Macadamia Fingers Recipes

COCONUT-MACADAMIA BISCOTTI

Coconut-Macadamia Biscotti image

I came up with this recipe after my husband and I returned from our first trip to Hawaii. Dipping these tropical treats in a good cup of coffee brings us right back to the wonderful memories we made there. -Shannon Koene, Blacksburg, Virginia

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield about 2-1/2 dozen.

Number Of Ingredients 13

Ingredients

6 tablespoons butter, softened
3/4 cup sugar
1/3 cup canola oil
3 large eggs
2 teaspoons vanilla extract
1 teaspoon coconut extract
3-1/4 cups all-purpose flour
1-3/4 teaspoons baking powder
1/4 teaspoon salt
1 cup sweetened shredded coconut, toasted and finely chopped
1 cup macadamia nuts, coarsely chopped
2 cups semisweet chocolate chips
2 tablespoons shortening

Steps:

Preheat oven to 350°. In a large bowl, beat butter, sugar and oil until blended. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in coconut and nuts., Divide dough in half. On parchment-lined baking sheets, shape each half into an 8x3-in. rectangle. Bake about 25 minutes or until set., Place pans on wire racks. When cool enough to handle, transfer baked rectangles to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Return to pans, cut side down., Bake 15-18 minutes on each side or until golden brown. Remove from pans to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into mixture; allow excess to drip. Place on waxed paper until set. Store in an airtight container.

Nutrition Facts : Calories 228 calories, Fat 14g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 99mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein.

CHEWY COCONUT MACADAMIA BARS

Chewy Coconut Macadamia Bars image

Categories Dairy Fruit Nut Dessert Bake Coconut Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes about forty 3- by 1-inch bars

Number Of Ingredients 13

Ingredients

For shortbread layer
2 cups all-purpose flour
2 sticks (1 cup) cold unsalted butter, cut into bits
2/3 cup confectioners' sugar
1/2 teaspoon salt
For topping
1/2 stick (1/4 cup) unsalted butter
1/2 cup firmly packed brown sugar
3/4 cup canned coconut cream such as Coco Lopez
1/4 cup heavy cream
2 tablespoons fresh lemon juice
a 7-ounce package sweetened flaked coconut
a 7-ounce jar macadamia nuts (about 11/3 cups), large pieces halved

Steps:

Preheat oven to 350° F. and butter a 13- by 9-inch baking pan.
Make shortbread layer:
In a food processor pulse shortbread ingredients until mixture just forms a dough. Pat dough evenly onto bottom of pan and bake 20 minutes, or until pale golden.
Make topping while shortbread is baking:
In a large saucepan melt butter over low heat and remove pan from heat. Whisk in brown sugar until dissolved and whisk in coconut cream, heavy cream, and lemon juice until combined well. Stir in flaked coconut and nuts.
Pour topping over shortbread. Reduce temperature to 325° F. and bake confection until top is golden and center is bubbling, 45 to 50 minutes. Cool confection completely in pan on a rack and cut into bars. Bars may be made ahead and kept, wrapped well, chilled 4 days or frozen 3 weeks. Serve bars chilled or at room temperature.

CHEWY COCONUT-MACADAMIA NUT COOKIES

Chewy Coconut-Macadamia Nut Cookies image

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

Ingredients

1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
2 eggs
2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup old-fashioned or quick-cooking oats
1/2 cup coconut
1/2 cup coarsely chopped macadamia nuts

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

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