Hawaiian Macadamia Coconut Crisps Recipes

HAWAIIAN MACADAMIA COCONUT CRISPS

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.

HAWAIIAN COCONUT MACADAMIA SHORTBREAD COINS (COOKIES)

Steps:

• Preheat oven to 325 degrees F.
• In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
• Add powdered sugar, baking powder, and salt. Beat on low speed until combined, scraping side of bowl occasionally.
• Beat in the 1 cup macadamia nuts and the coconut.
• Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (dough will be sticky).
• Using lightly floured hands, shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet; flatten balls slightly.
• Lightly press additional chopped macadamia nuts onto the tops of cookies.
• Bake in the preheated oven for 18 to 20 minutes or until light golden brown.
• Transfer cookies to a wire rack; let cool.
• To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

HAWAIIAN CHOCOLATE MACADAMIA NUT TART

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toast macadamia nut pieces, and coconut flakes in separate pans in the preheated oven until golden brown, about 8 minutes. Remove to cool.
• Press one of the pie crusts onto the bottom of a 12 to 14-inch fluted tart pan. Cut the remaining pie crust into strips, and use it to fill in the edges of the tart pan, ensuring that the crust is completely sealed. Gently press the chocolate chips into the pie crust, and set aside.
• In a large bowl, whisk together the eggs, vanilla, and corn syrup until smooth. Stir in the sugar, margarine, macadamia nuts, and coconut flakes. Pour over pie crust.
• Bake in preheated oven until a knife inserted halfway between the center and the edge of the crust comes out clean, 50 to 55 minutes. Cool completely on a wire rack.