Hawaiian Macadamia Coconut Crisps Recipes

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HAWAIIAN MACADAMIA COCONUT CRISPS



Hawaiian Macadamia Coconut Crisps image

From LCBO's Food and Drink Magazine. These cookies may be stored in an airtight container up to 1 week, if they last that long.

Provided by Dreamer in Ontario

Categories     Drop Cookies

Time 42m

Yield 36 cookies

Number Of Ingredients 11

1 cup butter, at room temperature
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 egg
2 tablespoons grated orange rind
1 1/2 cups all-purpose flour
1 1/4 cups rolled oats
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sweetened flaked coconut
1 cup macadamia nuts or 1 cup cashews, coarsely chopped

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.

Nutrition Facts : Calories 147.2, Fat 9, SaturatedFat 4.4, Cholesterol 18.7, Sodium 96.2, Carbohydrate 16.1, Fiber 0.9, Sugar 9.7, Protein 1.5

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