Papaya Macadamia And Coconut Triangles Recipes

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SHAPED ICEBOX COOKIES



Shaped Icebox Cookies image

Try one of our shaped icebox-cookie variations: Almond-Cherry Coins; Apricot-Pistachio Triangles; Almond and Candied Orange Zest Bars; White Chocolate, Hazelnut, and Cherry Triangles; Papaya, Macadamia, and Coconut Triangles; Cranberry-Orange Coins; Chocolate, Walnut, and Cranberry Coins; Candied-Fruit Squares; Almond and Ginger Bars.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 10 dozen

Number Of Ingredients 11

1 batch Vanilla Dough, Chocolate Dough, Spice Dough, or Citrus Dough
3/4 cup each chopped toasted blanched almonds and dried cherries
3/4 cup each chopped dried apricots and pistachios
1 cup chopped toasted blanched almonds plus 1/2 cup chopped candied orange peel
1/2 cup each chopped white chocolate, toasted hazelnuts, and dried cherries
1/2 cup each chopped dried papaya, macadamia nuts, and shredded sweetened coconut
1 cup chopped dried cranberries plus 1/2 cup chopped candied orange peel
1/2 cup each chopped semisweet chocolate, toasted walnuts, and dried cranberries
3/4 cup each chopped candied citron and glaceed cherries
1 cup chopped toasted blanched almonds plus 1/2 cup chopped candied ginger
1/2 cup sanding sugar or 1 1/2 cups ground toasted walnuts

Steps:

  • Once the flour is incorporated according to dough recipe, beat in the desired mix-in. Divide dough into 2 pieces. Shape each into a 10-inch log (or a 10-inch-long triangular, rectangular, or square-shaped log). Coat each in ground nuts or sanding sugar, if using. Wrap in parchment. Refrigerate until very firm, about 2 hours.
  • Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

PAPAYA BREAD



Papaya Bread image

This bread bursts of Island Paradise and is popular in Hawaii and the Pacific Islands. Flavored with papaya, macadamia nuts and coconut, this is a perfect breakfast bread or after dinner dessert. I am posting for ZWT, Pacific Islands.

Provided by BakinBaby

Categories     Quick Breads

Time 1h

Yield 2 loaf, 15 serving(s)

Number Of Ingredients 13

3 eggs
3/4 cup oil
1 cup sugar
1 cup carrot (shredded)
1/2 cup coconut
1 1/2 cups applesauce
1 1/2 cups papayas (peeled,mashed)
1 cup macadamia nuts (chopped)
1 teaspoon salt
4 cups flour
1 tablespoon baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg

Steps:

  • Preheat oven to 350, lightly grease 2 loaf pans.
  • Combine eggs,oil and sugar, mix on low for 30 seconds; add carrots, applesauce, papaya and coconut, mix on low another 30 sec.
  • Add flour,salt,bakingsoda,cinammon and nutmeg to wet mixture and mix until just combined; stir in macadamia nuts.
  • Spoon batter into loaf pans, bake 55-60 min,.
  • Let rest in pan of approximately 10 min., remove from pan and cool on rack.

Nutrition Facts : Calories 397.7, Fat 20.9, SaturatedFat 4.5, Cholesterol 37.2, Sodium 436.3, Carbohydrate 48.7, Fiber 3.2, Sugar 15.6, Protein 5.8

BREAKFAST COOKIES



Breakfast Cookies image

Martha loves these cookies. Packed with nuts, fruit, and seeds, these wholesome treats are the on-the-go alternative to granola--no bowl, spoon, or milk required.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h5m

Yield Makes 8 large or about 14 small cookies

Number Of Ingredients 17

2 cups whole-wheat flour
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon coarse salt
4 sticks unsalted butter, room temperature
3 cups packed dark-brown sugar
4 large eggs
1 tablespoon plus 1 teaspoon pure vanilla extract
4 cups rolled oats
1 cup raw almonds, coarsely chopped
1/2 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
1/2 cup shredded unsweetened dried coconut
1/2 cup raisins or currants
1/2 cup finely chopped dried mango
1/4 cup finely chopped dried papaya
1 cup banana chips

Steps:

  • Preheat oven to 350 degrees. Whisk together flours, baking soda, and salt in a large bowl.
  • Beat butter in a large bowl with a mixer until light and fluffy. Add sugar; beat until well combined. Add eggs, 1 at a time, beating well after each. Add vanilla; beat until just combined.
  • Slowly add flour mixture, and beat until well combined. Add oats, almonds, seeds, coconut, raisins or currants, mango, and papaya, and beat to combine.
  • Form dough into 8 cookies (using 1 cup each) or about 14 smaller cookies (using 1/2 cup each), and place on 2 parchment-lined baking sheets. Top with banana chips. Bake until golden and firm, 30 minutes for large cookies and 20-25 minutes for smaller cookies. Let cool completely on baking sheets, about 30 minutes.

COCONUT PAPAYA & PINEAPPLE SCONES



Coconut Papaya & Pineapple Scones image

Deliciously moist and light, these beautiful jewel-toned scones have bright colored bits of candied papaya & pineapple, scattered throughout to add a burst of color and sweetness, that perfectly compliments the coconut. The inspiration for this recipe was Stacy Garwood's winning recipe in Food Network Magazine's Secret Ingredient contest. I read it and copied it down while visiting my mom for the Christmas holiday & knew that her recipe for Coconut Scones With Coconut Glaze sounded so delicious I had to try it. When we returned home I realized I didn't have any pecans & didn't think the plain coconut could stand alone. I began thinking tropical flavors for substitutes & then decided on cutting up candied papaya & candied pineapple rings in place of the nuts. The result is beautiful! Despite the amount of coconut items in this recipe, the final product doesn't have an overpowering coconut flavor. Even my coconut-hating husband loved them! The fruit used can be dried or candied but the candied isn't too sweet for this recipe & can easily be found in the bulk section of the supermarket. I did make the full recipe but wanted the triangle shaped scones I prefer instead of round. Since I only had enough candied fruit to make up for half the nuts, I divided the batter in half. For the second half I stirred in some chocolate chips, divided the batter again and made half round and tested the other half in my new brownie pan. So for me, the original recipe made 10 round scones, 8 triangle scones & 12 square scones in the Perfect Brownie Pan. I had coconut scones coming out my ears! LOL I've since re-crafted the original recipe, cutting it in half to suit my circumstances and preferences. I hope you give them a try!

Provided by Tinkerbell

Categories     Scones

Time 45m

Yield 8 Scones, 4-8 serving(s)

Number Of Ingredients 15

2 1/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar, divided in half
1 cup shredded sweetened coconut
3/4 cup cold unsalted butter, cubed (1-1/2 sticks)
1/2 cup unsweetened coconut milk (found in Asian section of supermarket in cans)
2 large eggs
1/2 teaspoon coconut extract
1/2 cup candied papaya, finely chopped (about 4 strips)
1/2 cup candied pineapple, finely chopped (about 2 rings)
2 tablespoons unsweetened coconut milk
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract
1/2-1 cup powdered sugar

Steps:

  • Preheat oven to 400° and line a baking sheet with parchment paper.
  • In large bowl, whisk together the flour, baking powder, salt, HALF the sugar (1/8 cup) and coconut.
  • With pastry blender or hand mixer, cut in butter until the mixture resembles coarse crumbles.
  • In small bowl, whisk the eggs slightly then add in the coconut milk and the coconut extract. Whisk until combined.
  • Make a well in the center of the dry ingredients and pour the wet ingredients into it. Stir just until combined and then stir in the candied fruits. The dough will be wet and lumpy.
  • Scrape the dough out onto the center of the parchment paper lined baking sheet. Using a spoon or spatula, pat & form the dough into a circle about 8 inches around & 1-1/2 inches high. (Doesn't have to be precise.).
  • Sprinkle the top with the reserved amount of sugar (or less) and bake in center of oven for 12 minutes.
  • Remove pan from oven & use pizza cutter or large knife to gently cut the circle into 8 wedges (like a pizza).
  • Return pan to oven & bake for an additional 3-5 minutes or until scones are not wet in the center & are slightly browned.

Nutrition Facts : Calories 867.1, Fat 51.3, SaturatedFat 34.8, Cholesterol 197.3, Sodium 656.3, Carbohydrate 92, Fiber 2.7, Sugar 35.6, Protein 12.1

MACADAMIA COCONUT COOKIE BARS



Macadamia Coconut Cookie Bars image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 25m

Yield 16 bars

Number Of Ingredients 6

1 package dry sugar cookie mix, prepared to package directions
1 cup macadamia nuts
1 cup shredded coconut
1 cup white chocolate chips
9 by 12-inch baking dish
Softened butter, to prepare baking dish

Steps:

  • Preheat oven to 375 degrees F.
  • To cookie mix prepared to package directions, add nuts, coconut and white chocolate chips. Butter the baking dish and spread cookie dough evenly into a thin layer across the baking dish. Bake bars for about 15 minutes, or until lightly golden brown. Remove from oven, and cool slightly. Then cut into squares, remove with offset spatula and serve.

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