Find Recipes Instantly! (Type the Recipe name or any Ingredient) Hawaiian Macadamia Nut Bites 1/2 c Softened Butter 1/2 c Sugar 1 tb Vanilla Extract 1/8 ts Salt 5 oz Whole Macadamia Nuts 1/4 c Semi Sweet Chocolate Chips 1 ts Shortening 1 lg Egg 1 1/2 c All Purpose Flour Preheat oven to 350 degrees F. In a large mixer bowl at low speed, beat butter and sugar until blended. Increase speed to medium-high, beat until fluffy. Beat in egg and vanilla. Beat in flour and salt. Shape 1 ts of dough around each Macadamia nut. Place on ungreased baking sheets. Bake for 10 to 13 minutes or until golden around base of each cookie. Cool on wire racks. In a small saucepan over low heat, melt chocolate chips and shortening. Drizzle over cookies. Store in a tightly covered container. Yields 5-1/2 dozen. Macadamia Nut Brunch Bread 1/2 lb. chopped Macadamia nuts 15 1/2 oz. can crushed pineapple, drained 3/4 c. sweetened flaked coconut 1/2 c. plus 1 Tbsp. flour 1/2 c. plus 1 Tbsp. sugar 1/2 tsp. baking powder 1/4 tsp. salt 3 eggs 1 tsp. vanilla Preheat oven to 350 degrees. Grease 9 x 5-inch pan and line with wax paper or greased brown paper bag. Mix nuts, pineapple and coconut. Sift flour, salt and baking powder over mixture. Add sugar and mix to coat nuts and fruit. Beat eggs until foamy. Stir in vanilla and pour over mixture. Stir until mixed. Spoon into pan and bake about 50 to 60 minutes. Turn out on wire rack to cool. Wrap to store or freeze. For gift giving, bake in mini loaves, tarts or cupcakes. Keep refrigerated. California Fig Coconut Balls 3/4 Cup California dried figs 3/4 Cup Shredded coconut 1/2 Cup Nut meat 1 Teaspoon Grated lemon rind 1 Teaspoon Lemon juice Steam figs. With scissors, clip off stems, and grind or chop fine. Grind coconut and nut meats, then combine all ingredients and work to a paste. Add more lemon juice if necessary. Shape mixture into little balls about 3/4 inch in diameter, and roll in finely chopped coconut. Chewy Coconut Cookies 36 Cookies 2 c Flour 2/3 c Sugar 3/4 ts Baking soda 1/4 ts Salt 1/3 c Dark corn syrup 3 tb Vegetable oil 1 ts Vanilla 1 ts Coconut extract 2 Egg whites 1/3 c Flaked coconut Vegetable cooking spray 2 tb Coconut; toasted Preheat oven to 350°. Combine flour, sugar, soda and salt in a large bowl and blend well. Combine syrup, oil, vanilla, coconut extract, and egg whites; blend well. Stir into dry ingredients just until combined. Add 1/3 cup coconut. Drop by level tablespoons onto sprayed baking sheets. Sprinkle with toasted coconut. Bake 8 minutes; let cool on pan 1 minute before removing to wire racks to cool completely. Double Chocolate Walnut Drops 3/4 cup butter or margarine (1 1/2 sticks) -- softened 3/4 cup granulated sugar 3/4 cup light brown sugar -- firmly packed 1 large egg 1 teaspoon vanilla extract 2 1/4 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 3/4 cups M&Ms Chocolate Mini Baking Bits 1 cup English of black walnuts -- coarsely chopped Preheat oven to 350F. Lightly grease cookie sheets; set aside. In large bowl cream butter and sugars until light and fluffy: beat in egg and vanilla. In medium combine flour, cocoa powder, baking soda and salt; add to creamed mixture. Stir in M&Ms Chocolate Mini Baking Bits and nuts. Drop by heaping tablespoonfuls about 2 inches apart onto prepared cookie sheets. Bake 12 to 14 minutes for chewy cookies or 14 to 16 minutes for crispy cookies. Cool completely on wire racks. Store in tightly covered container. VARIATION: Shape dough into 2-inch-thick roll. Cover with plastic wrap; refrigerate. When ready to bake, slice dough into 1/4-inch-thick slices and bake as directed. Frosted Walnuts a yummy party snack or a delicious holiday gift 1 1/2 cups sugar 1 1/2 tsp vanilla 1/2 cup sour cream 4 cups walnuts Place sugar, vanilla and sour cream in a saucepan over medium heat, stirring constantly. Bring to a boil. Continue stirring 4-5 minutes. Remove from heat Place walnuts in a large bowl and quickly pour hot mixture over nuts, coating completely. Pour onto greased pan to cool. Hazelnut-Chocolate Stars 1 1/2 cups hazelnuts 1/2 cup chocolate chips 1 1/3 cups plus 1 teaspoon all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup cold unsalted butter, cut into pieces 3/4 cup brown sugar 1 egg 1 teaspoon vanilla For apricot filling: 1 pound dried apricots, coarsely chopped 2 tablespoons fresh lemon juice 1 cup water 1 tablespoon sugar 1. Finely chop hazelnuts in a food processor; remove to a bowl. Finely chop chocolate chips and 1 teaspoon flour in food processor; add to the nuts. Set aside. 2. Sift the 11/3 cups of flour, baking powder and salt. Set aside. 3. Cream butter and brown sugar in a bowl with an electric mixer until fluffy. Add the egg and vanilla; beat until well combined. 4. Add the flour mixture to the butter in thirds, beating well after each addition. Add the hazelnut-chocolate chip mixture, using a wooden spoon and mixing until the dough is well combined. 5. Form the dough into three flat disks, dusting with a little flour, if necessary, to prevent sticking; wrap in plastic and chill in the refrigerator for 12 to 24 hours. 6. Remove one disk from the refrigerator and roll on a lightly floured work surface into an 11-inch circle, 1/4-inch thick. Cut out stars using a star-shaped cookie cutter. (You may use different sizes of stars for variety.) Save the scraps and reform into a disk. Chill the scraps slightly before rolling out and cutting. Repeat with other disks. 7. Preheat oven to 400°F. Place the stars on parchment-lined baking sheets. Bake one sheet at a time until the cookies are brown around the edges, about 7 to 8 minutes. Cool cookies on a rack. 8. Prepare apricot filling: Place all ingredients in a small saucepan over medium-low heat. Cook, uncovered, stirring frequently, until all of the liquid is absorbed, about 10 minutes. Puree this mixture in the food processor until smooth. Allow the filling to cool completely before filling the cookies. (Filling may be prepared a day in advance and refrigerated.) 9. Fill the cookies just before serving, if possible, so they stay crisp: Spread a thin layer of the filling on the bottom side of one star and sandwich with another, bottom-side facing the filling. Makes 45 sandwich cookies. Holiday Chocolate Nut Squares 3/4 C. (1 1/2 sticks) butter or margarine 3/4 C. granulated sugar 1 1/4 C. flour 2 T. heavy cream 1 3/4 C. Pecans or Walnuts, chopped 1 C. flaked coconut 4 oz. semisweet chocolate, coarsely chopped Beat 1/2 cup butter or margarine and 1/4 cup of the sugar until creamy. Blend in flour. Press on bottom of an ungreased 9-inch square baking pan. Bake at 350ºF for 18 minutes or until edges are lightly browned. Heat 1/2 cup of the sugar, 1/4 cup butter or margarine and heavy cream in saucepan, stirring until spread melts and mixture is blended. Stir in pecans; set aside. Sprinkle coconut and chocolate over crust. Top with pecan mixture. Bake for 20 minutes more or until golden. Cool; cut into squares. Holiday Nut Crunch 1 c Walnut Pieces 3/4 c Raw Peanuts 3/4 c Whole Almonds; blanched 1/2 ts Salt 1/4 c Butter 3 Egg Whites 1 c Sugar 3/4 c Flour 1/2 ts Ground Cinnamon 12 oz Chocolate Chips Place nuts in a 9 x 13" baking pan. Sprinkle with salt and bake at 325 degrees F for 15-20 minutes, stirring often. Remove nuts from pan and let cool. Add butter to pan and melt in pan. Beat egg whites until stiff. Combine sugar, flour and cinnamon in a medium bowl and fold in egg whites. Fold in nuts. Spread mix evenly over butter in pan. Bake at 325 degrees F for 35 minutes. Sprinkle chocolate chips over top of pan, and let melt. Spread melted chocolate lightly over top. Cool on wire rack. Cut into 1 1/2" squares. Mixed-Nut Butter-Crunch Candy Ingredients: 1/2 stick unsalted butter, melted, for brushing 1/3 cup water 1 1/2 cups granulated sugar 1/2 cup light corn syrup 2 sticks sweet unsalted butter 1/2 teaspoon salt 1/4 teaspoon baking soda 1 1/2 teaspoons pure vanilla extract 1 1/2 cups coarsely chopped deeply toasted unsalted macadamia nuts (If unsalted nuts are not available, reduce the listed salt to 1/4 teaspoon.) 12 ounces semi-sweet chocolate melted 3 cups finely chopped toasted nuts (use blanched almonds, walnuts, pecans, macadamia) Special equipment: 10 by 12-inch shallow baking sheet Parchment paper 2 additional baking sheets or trays 2 1/2-quart heavy-bottomed saucepan Candy thermometer Pastry brush Long metal off-set spreading spatula Pastry scraper (nonstick coating) Mallet: Helpful to cut through stubborn spots on candy (To hit top of scraper when cutting through toffee.) To set up: Butter a baking sheet (about 10 by 12) and line the sheet with of parchment paper (allow excess paper at both ends). Grease paper and set sheet aside. Reserve any remaining melted butter for later. Line two more shallow baking sheets or trays with waxed paper for holding and chilling assembled candy and set them aside. Cut each stick of butter in half and place next to work surface, along with measured salt, baking soda, vanilla and coarsely chopped macadamia nuts. Place chopped chocolate in a heat proof bowl and set aside. Place a cup of hot water next to stove and put a pastry brush in water. To prepare toffee: Place a 2 1/2-quart heavy bottomed saucepan on the stove. Place water, sugar and corn syrup in the pan and stir gently to combine. Place pan over medium heat and as sugar dissolves, swirl pan gently. Let mixture come to a rolling boil and, once boiling and mixture is clear, don't stir or swirl pan anymore. If, while sugar is boiling, any sugar crystals cling to sides of pan, use moistened pastry brush to wash sides of the pan. Cook syrup until starts becoming a very light amber color. Lower heat and add butter, one half stick at a time, stirring very gently. (Only add additional butter after preceding piece has become melted and fully incorporated.) Once all the butter has been added, place candy thermometer into mixture, making sure that the bottom tip does not touch the bottom of the pan. Raise heat to medium and boil mixture until the temperature reads between 295 degrees F and 300 degrees F. Remove thermometer from pan and pan from stove and immediately stir in salt, baking soda, vanilla and macadamia nuts. (Quickly stick thermometer it warm water to aid in clean up.) Immediately, pour candy mixture onto prepared baking sheet. Brush the bottom of a long off-set metal spatula (an icing spatula is perfect) or a knife with some melted butter. Spread the candy mixture out so that it is 1/4- inch thick. Use the knife to push the sides back into a rectangular shape as the mixture cools. Let the mixture set for a few minutes. To melt chocolate: While toffee firms up a bit, melt chocolate in the top of a double boiler or in a skillet with 1-inch of hot but not simmering water (stirring constantly until smooth). Be careful not to allow any water to enter bowl of chocolate. To cut candy: While candy mixture is still warm and pliable, use a buttered pastry scraper to score the candy into 1 1/2 by 2-inch rectangles. Let set further until the candy is firmer (5 minutes at room temperature). Score again through original cuts, making sure candy is in separate squares all the way through to the bottom. ( If stubborn, use your pastry scraper and mallet to knock through any sticky, tough spots. Hit the top (wooden part) of the scraper with a heavy mallet.) To fully assemble candy and chill: When chocolate is firm, pour melted chocolate over top of scored candy and, using a spatula, spread it out evenly. It's okay if the chocolate runs down into grooves in candy. Scatter 2 cups of the ground toasted nuts on top of the chocolate and press them into the chocolate. Reserve the remaining 1 cup of nuts. Lift one end of the parchment paper so the first line of cut candy bends and separates from the next line. Carefully lift one piece off at a time. Sprinkle with some additional nuts to coat any exposed chocolate. Place candy on prepared baking sheets lined with waxed paper (in a single layer) and refrigerate (covered with plastic wrap) so chocolate will harden. Once set, place candy in an air-tight tin, separated in layers with waxed paper. Although these candies may be stored at room temperature, to best preserve fresh flavor, store them in the refrigerator.Yield: Approximately 40 1 1/2 by 2-inch candies.