Macadamia Ginger Crunch Drops Recipes

CARAMEL MACADAMIA NUT CRUNCH

Steps:

• 1. Preheat the oven to 325°F. Grease a baking sheet, preferably rimmed.
• 2. In a medium saucepan, combine sugar and 1/2 cup of water. Heat over medium heat until mixture begins to simmer, about 3 minutes. Cover the pan and continue to simmer, allowing steam from cooking mixture to wash down the sides of the pan. Remove cover and continue to simmer until the mixture turns golden, 7 to 8 minutes. Immediately remove from the stove, and, to avoid mixture bubbling over, carefully pour cream in a slow, steady stream into the pan; do not stir. Return the pot to the stove, reduce heat to low, and, using a wooden spoon, gently stir mixture until cream is completely incorporated.
• 3. Transfer the caramel to a medium heat-proof bowl, add the nuts, and stir to coat the nuts evenly. Transfer the mixture to a baking sheet, spreading it evenly, and bake until dark brown, 12 to 15 minutes. Cool the brittle to room temperature and chop mixture coarsely using a food processor, a cleaver or by hand.
• 4. Cut the log into twenty 1/2-inch rounds, press one cut side of each round into the brittle, and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
• 5. Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a wire rack.

MACADAMIA GINGER CRUNCH DROPS

Steps:

• Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
• Sift flour, baking soda, salt and nutmeg in bowl.
• In a large bowl beat together oil, sugar, brown sugar, nondairy milk, flaxseeds, and the vanilla and coconut extracts.
• Fold in the flour and mix to moisten. Before completely combined fold in the macadamia nuts and ginger.
• Drop cookies in generous tablespoons about 2 inches apart.
• Bake 14 minutes until edges begin to brown.
• Cool and eat!

MACADAMIA-CRUSTED MAHI MAHI

Steps:

• Place the bread crumbs, nuts, salt and pepper in a food processor; cover and pulse until nuts are finely chopped., In a shallow bowl, whisk egg and water. Place flour and nut mixture in separate shallow bowls. Coat fillets with flour, then dip in egg mixture and coat with nut mixture., In a large skillet, heat oil over medium heat; cook fillets for 3-4 minutes on each side or until golden brown., Meanwhile, in a small microwave-safe bowl, combine the brown sugar, soy sauce and ginger. Microwave, uncovered, on high for 30-60 seconds or until sugar is dissolved. Drizzle over fish.

MACADAMIA NUT BLONDIES WITH CARAMEL-MAPLE TOPPING

Steps:

• Preheat the oven to 350. Lightly grease a 9x13-inch baking pan.
• To prepare the dough:.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt.
• In a blender, whiz the tofu with rice milk until smooth.
• Add the oil, sugar, and vanilla, and blend again.
• Pour the tofu mixture into the flour mixture and use a firm wooden spoon to combine everything well.
• Fold in the macadamias. The batter will be thick and have a cookie dough consistency.
• Spread in the baking pan and bake for 25 minutes. Meanwhile, prepare the topping.
• To prepare the topping:.
• In a saucepan over medium heat, combine the margarine, turbinado sugar, and maple syrup, and heat until the sugar dissolves.
• Increase the heat to bring to a boil for 1 minute.
• Stir in the nuts. Remove from heat.
• Finally:.
• Remove the blondies from the oven and pour the topping over them.
• Return to oven, and let bake for 10 more minutes.
• Let cool completely before serving. The topping should harden to a caramel-like consistency.
• The cookbook says to cut them into 16 squares or triangles. I got 20 out of the recipe. ENJOY!

EASY COCONUT DROPS

Steps:

• Preheat oven to 375 degrees.
• In the food processor, place the coconut and pulse for 1-second intervals about a dozen times.
• The object it to make the coconut smaller but not to grind it too fine.
• In a bowl, mix the flour with the baking powder and salt.
• Combine butter and sugar and beat on medium speed for about 30 seconds, then beat in the vanilla, then the egg.
• Beat until smooth again.
• Lower the speed and beat in the flour mixture, then the coconut.
• Drop teaspoonfuls of the batter on parchment or foil lined cookie sheets about 2-3 inches apart.
• Bake about 12-15 minutes, until the cookies have spread and are golden around the edges.
• Slide papers from the pans onto cooling racks.
• After the cookies have cooled, remove from the paper.
• Enjoy!