Macadamia Nut Pops Recipes

MINI WAFFLE POPS WITH CHOCOLATE, COCONUT, AND MACADAMIA NUTS

Mini Waffle Pops with Chocolate, Coconut, and Macadamia Nuts image

Fun and festive mini waffles are baked on lollipop sticks and covered with two kinds of chocolate, shredded coconut, and macadamia nuts for delightful party treats. Sweet, tender, and crunchy all at the same time, and so easy to make!

Provided by foodelicious

Categories Breakfast and Brunch Waffle Recipes

Time 33m

Yield 60

Number Of Ingredients 13

Ingredients

1 ¾ cups all-purpose flour
3 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon salt
1 ½ cups milk
3 eggs, beaten
½ cup butter, melted
1 teaspoon vanilla extract
60 lollipop sticks
6 ounces dark chocolate chips
6 ounces white chocolate chips
½ cup shredded sweetened coconut
½ cup chopped roasted macadamia nuts

Steps:

Preheat and grease a waffle iron according to manufacturer's instructions.
Whisk flour, sugar, baking powder, and salt together in a large bowl.
Whisk milk, eggs, butter, and vanilla extract together in a separate bowl; stir into flour mixture just until batter is moistened.
Pour 2 teaspoons batter into the preheated waffle iron for each waffle, leaving spaces between each. Insert a lollipop stick about 3/4 of the way into each pool of batter; close the lid. Cook until golden and crispy, about 1 minute. Transfer each waffle pop to a cooling rack and repeat with the remaining batter.
Melt dark chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Transfer melted dark chocolate to a pastry bag fitted with a small writing tip or a resealable plastic bag with the corner snipped; drizzle over 1 side of each waffle pop.
Melt white chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Transfer melted white chocolate to a pastry bag fitted with a small writing tip or a resealable plastic bag with the corner snipped; drizzle over the dark chocolate.
Sprinkle coconut and macadamia nuts over the melted chocolate, pressing lightly to help toppings stick while chocolate cools and firms.

Nutrition Facts : Calories 76.1 calories, Carbohydrate 7.7 g, Cholesterol 14.4 mg, Fat 4.7 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2.4 g, Sodium 58.7 mg, Sugar 2.8 g

MACADAMIA NUT POPS

Macadamia Nut Pops image

Provided by Molly Yeh

Categories dessert

Time 6h10m

Yield 10 servings

Number Of Ingredients 4

Ingredients

1 cup vanilla ice cream, slightly softened
1/2 cup sweetened coconut milk
1 1/4 cups toasted macadamia nuts
1 cup rainbow mochi bites

Steps:

Put the vanilla ice cream, coconut milk and 1 cup of the macadamia nuts in a blender. Blend until completely smooth. Gently fold in the mochi bites. Divide the mixture among ten 3-ounce waxed paper cups and place on a baking sheet or plate.
Finely chop the remaining 1/4 cup macadamia nuts and sprinkle evenly over the ice cream mixture in the cups. Place an ice-pop stick into the center of each cup. Freeze until solid, at least 6 hours and up to overnight.
Use kitchen shears to remove the cups from the pops before serving.

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