Chocolate Macadamia Cookies With White Chocolate Chunks
Chocolate Macadamia Peanut Butter Chip Cookies
Chunky Oatmeal Macadamia Cookies
Coconut Treasure Macadamia Nut Cookies
Creamy Lemon Macadamia Cookies
Emeril's White Chocolate Macadamia Nut Brownies
Lemon Macadamia Cookies
Macadamia Island Cookies
Macadamia Nut Coconut Crisps
Mrs Fields White Chocolate Macadamia Nut Cookies
Pineapple-Macadamia Triangles
* Exported from MasterCook *
Chocolate Macadamia Cookies With White Chocolate Chunks
Recipe By :Pillsbury
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Drop
Formed
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup firmly packed brown sugar
1/2 cup sugar
1 cup butter or margarine -- softened
1 teaspoon almond extract
1 egg
2 cups flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces white chocolate bar -- cut in chunks OR
vanilla chips
3 1/2 ounces macadamia nuts -- coarsely chopped
Heat oven to 375 degrees.
In a large bowl, combine brown sugar, sugar and butter. Beat until light and
fluffy. Add almond extract and egg; blend well.
Add flour, cocoa, baking soda and salt; mix well. Stir in white chocolate
and nuts.
Drop by rounded tablespoonfuls 2" apart onto ungreased cookie sheets.
Bake for 8-12 min. or until set. Cool 1 min.; remove from cookie sheets.
* Exported from MasterCook *
Chocolate Macadamia Peanut Butter Chip Cookies
Recipe By :Andrew Garrison Shotts
Serving Size : 32 Preparation Time :0:00
Categories : Cookies Drop
Formed
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup softened butter
3/4 cup sugar
2/3 cup brown sugar
1 teaspoon vanilla extract
3 eggs
9 ounces bittersweet chocolate -- cut into chunks
6 ounces peanut butter cup candy
1 cup unsalted -- coarsely chopped
macadamia nuts
Heat oven to 350 degrees F.
Whisk dry ingredients together.
Beat butter until creamy. Gradually add sugars and beat until light and
fluffy. Add vanilla extract and eggs, one at a time, beating well after each
addition.
Add dry ingredients in 3 additions, mixing just until blended.
Add remaining ingredients and mix just until blended.
Drop by scant 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
Bake for 11-13 minutes until light brown on edges. Transfer to racks and
cool.
* Exported from MasterCook *
Chunky Oatmeal Macadamia Cookies
Recipe By :Family Circle
Serving Size : 62 Preparation Time :0:00
Categories : Chunky Oatmeal Macadamia CookiesDrop
Formed
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package yellow cake mix
1 cup all-purpose flour
3/4 cup butter -- melted
2 eggs
1 teaspoon vanilla
1 cup quick-cooking oats -- or instant
1 cup chopped macadamia nuts
1 cup white chocolate baking chips
Heat oven to 375 degrees. grease baking sheets.
Place cake mix, flour, melted butter, eggs and vanilla in large mixing bowl.
Beat on low speed for 1 minute. Stop and scrape down sides of bowl. Increase
speed to medium. Beat 1 minute; dough will be thick. Fold in oatmeal, nuts
and chips.
Drop by heaping teaspoonfuls, 2" apart, onto prepared pans.
Bake for 12-14 minutes or until edges are golden brown. Cool cookies on
baking sheets on wire rack for 1 minute. Transfer cookies to wire rack to
cool completely.
* Exported from MasterCook *
Coconut Treasure Macadamia Nut Cookies
Recipe By :
Serving Size : 42 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed light brown sugar
1/2 cup butter or margarine -- softened
1/2 cup vegetable shortening
1/2 cup sugar
2 teaspoons vanilla extract
1 large egg
1 pkg. Toasted Coconut NESTLE TREASURES -- (12 oz.)
coarsely chopped
1 jar macadamia nuts -- (7.5 oz.) coarsely chopped
Preheat oven to 350 F. Grease baking sheets.
Combine flour, baking soda and salt in small bowl.
Beat brown sugar, butter, shortening, sugar and vanilla extract in large
mixer bowl until combined. Add egg. Beat until creamy. Gradually beat in
flour mixture.
Gently stir in Treasures and nuts.
Drop dough by heaping tablespoon 2 inches apart onto prepared baking sheets.
Bake for 9 to 10 minutes or until golden brown. Cool on baking sheets for 2
minutes. Remove to wire racks to cool completely.
* Exported from MasterCook *
Creamy Lemon Macadamia Cookies
Recipe By :Mrs. Fields Cookie Book
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Drop
Formed
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup packed light brown sugar
1/2 cup sugar
1/2 cup butter -- softened
4 ounces cream cheese -- softened
1 large egg
2 teaspoons lemon extract
1 1/2 cups macadamia nuts -- unsalted
Preheat oven to 300 degrees.
In a medium bowl combine flour, baking soda and salt.
In a large bowl blend sugars well with electric mixer set at medium speed.
Add butter and cream cheese and mix to form a smooth paste. Add egg and
lemon extract and beat at medium speed until light and soft.
Add the flour mixture and nuts. Blend at low speed just until combined. Do
Not overmix.
Drop by rounded tablespoons onto ungreased cookie sheets, 2 " apart.
Bake for 23-25 minutes. Immediately transfer to cool flat surface.
* Exported from MasterCook *
Emeril's White Chocolate Macadamia Nut Brownies
Recipe By :Emeril
Serving Size : 0 Preparation Time :0:00
Categories : Brownies Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
8 ounces white chocolate -- cut into chunks
4 eggs -- at room temperature
1 teaspoon salt
2 cups sugar
2 teaspoons vanilla
2 cups flour
1 1/2 cups macadamia nuts
The Sauce
3 ounces white chocolate -- cut into chunks
1/2 cup heavy cream
1 tablespoon butter
Preheat the oven to 325 F. Grease an 8x10x2 baking pan.
Melt the butter in a double boiler. Add the white chocolate and melt
completely.
In a separate bowl, beat the eggs and salt until frothy. Add the sugar and
beat until thick and pale, about 90 seconds. Scrape down the sides.
Add the chocolate mixture and the vanilla to the egg mixture and beat for
five seconds.
Add the flour and mix until just moist. Fold in the nuts with a spatula and
pour into the prepared pan.
Place in the oven and bake for 40 minutes. Let cool for 1 hour.
To serve, drizzle the top with the sauce.
The Sauce: In a double boiler, gently melt the white chocolate. Add the
cream and butter and cook briefly until smooth. Let cool a little. Either
spoon over brownies, or use a squeeze bottle to sauce the brownies.
* Exported from MasterCook *
Lemon Macadamia Cookies
Recipe By :Grizzly
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Drop
Formed
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup packed light brown sugar
1/2 cup sugar
1/2 cup butter -- softened
4 ounces cream cheese -- softened
1 large egg
1 teaspoon lemon extract
1 1/2 cups macadamia nuts -- unsalted
Preheat oven to 300F.
In a medium bowl combine flour, soda and salt. Mix well and set aside.
In a large bowl blend sugars well with an electric mixer set at med speed.
Add the butter and cream cheese, and mix to form a smooth paste. Add the
egg and lemon extract, and beat at medium speed until light and soft.
Scrape down sides of bowl occasionally.
Add the flour mixture and nuts.
Blend at low speed just until combined. Do not over mix.
Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart.
Bake 23-25 minutes. Immediately transfer to a cool flat surface.
* Exported from MasterCook *
Macadamia Island Cookies
Recipe By : Macadamia Meadows Bed & Breakfas
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Drop
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2/3 cup flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter
3/4 cup sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1 egg
2 cups white chocolate chips
1 cup flaked coconut
3/4 cup macadamia nuts
Preheat oven to 375 degrees.
Combine flour, baking powder, baking soda and salt in a small bowl.
Beat butter, sugars and vanilla in large mixer bowl until creamy. Beat in
egg.
Gradually beat in flour mixture.
Stir in white chocolate chips, coconut and nuts.
Drop by rounded tablespoons onto ungreased baking sheet.
Bake for 8 to 10 minutes.
* Exported from MasterCook *
Macadamia Nut Coconut Crisps
Recipe By :Mrs. Fields Cookie Book
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Drop
Formed
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup flour
1 cup raw macadamia nuts -- coarsely chopped
1/2 cup shredded sweetened coconut
1/2 cup butter -- softened
1/2 cup light corn syrup
1/2 cup packed brown sugar
2 teaspoons vanilla extract
1/3 cup miniature chocolate chips
Preheat oven to 375 degrees.
Whisk together flour, nuts and coconut in a med. bowl. Set aside.
Heat butter, corn syrup and brown sugar in a 2 quart saucepan until boiling,
stirring occasionally. Remove saucepan from heat and stir in vanilla. Add
flour mixture and chocolate chips, and mix until all ingredients are equally
distributed.
Drop by half teaspoonfuls onto well-greased cookie sheets, 2" apart.
Bake 8-10 minutes or until mixture spreads and bubbles.
Cool cookies for 1 minute on pan, then immediately transfer to a cool, flat
surface with a metal spatula. Cookies will remain soft until completely
cooled.
* Exported from MasterCook *
Mrs Fields White Chocolate Macadamia Nut Cookies
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies Drop
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter -- softened
1 cup sugar
3/4 cup light brown sugar -- packed
2 teaspoon vanilla
1/2 teaspoon salt
2 eggs
2 1/2 cups all purpose flour
1 teaspoon baking soda
2 cups white chocolate chips
1 cup macadamia nuts -- chopped
Heat oven to 375 F.
In large bowl, beat butter, sugar, brown sugar, vanilla, and salt with
electric mixer until creamy. Add eggs, beat well. Stir together flour, and
the baking soda. Gradually add to butter mixture, beating until well blended.
Stir in white chocolate chips and macadamia nuts.
Drop by rounded teaspoons onto ungreased cookie sheet.
Bake 8 to 10 minutes or until set. (Edges are golden brown and center is
set.) Cool slightly, remove from cookie sheet to wire rack to cool
completely.
Chocolate Version: (This is one I highly recommend.) For delicious
chocolate cookies, omit 1/2 cup flour and add 1/2 cup cocoa
* Exported from MasterCook *
Pineapple-Macadamia Triangles
Recipe By :Family Circle
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Formed
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter -- at room temperature
2/3 cup sugar
1 teaspoon rum extract OR vanilla extract
1 cup macadamia nuts -- finely chopped
1/2 cup chopped dried pineapple
Pineapple Icing
1 1/2 cups confectioner's sugar
6 teaspoons pineapple juice
Red food coloring
Heat oven to 350 . Coat 2 large baking sheets with cooking spray.
In medium bowl, whisk together flour and salt.
In large bowl, on medium-high speed, beat together butter, sugar and extract
until creamy, about 2 minutes.
Stir in flour mixture, nuts and pineapple until dough forms.
Divide dough into 6 equal pieces. Roll each onto a ball. Place 3 balls onto
baking sheet. Flatten each into 5" round. Smooth edge. Press tines of fork
around edge.
Cut each into 8 equal triangles. Do not pull apart.
Repeat with remaining dough and second baking sheet.
Bake for about 15 minutes until just lightly golden.
While still hot, recut rounds into triangles. Transfer to rack to cool.
Pineapple Icing: In small bowl, stir together sugar and juice until smooth.
Divide icing in half. Tint half with red food coloring. Spoon each icing
into a pastry bag fitted with a small writing tip. Pipe alternating stripes
into indentations on each cookie.
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