How To make Hawaiian Macadamia Coconut Squares
Crust: 1 c Butter; softened
1 c Brown sugar; packed
1 tb Instant coffee powder
1/4 ts Ground cinnamon
1/4 ts Salt
2 c Flour
Topping: 3 Eggs
2 ts Vanilla
1 c Brown sugar; packed
1/4 ts Cinnamon
1/4 ts Salt
2 c Coconut; flaked or shredded
2 c Macadamia nuts; toasted
Chopped DESCRIPTION: Macadamias and coconut top a brown-sugar coffee crust. Preheat oven to 325. Butter a 9x13 baking pan. CRUST: Beat buter, 1c brown sugar, instant coffee, 1/4 ts cinnamon and 1/4 ts salt together until light and fluffy. Add flour 1/2 c at a time until well blended. Spread evenly in buttered pan. Bake 20 minutes, cool in pan on rack 15 minutes. PAStrY: Beat together eggs, vanilla, remaining 1 c brown sugar, 1/4 ts cinnamon and 1/4 ts salt. Stir in coconut and macadamias. Spread evenlyover cooled baked layer. Bake 40-50 minutes or until golden and firm to the touch. Using a knife, loosen around edges while warm. Cool completely in pan on rack. Cut into 48 squares. Store airtight 1 week, freeze longer. From "The Joy of Cookies," -----
How To make Hawaiian Macadamia Coconut Squares's Videos
Chocolate Macadamia Cookies
Recipe:
1 cup mashed sweet potato
1/2 cup nut/seed butter
1/4 cup cocoa powder
3/4 cup date paste
1 tsp baking powder
1 tsp vanilla extract
2 tbsp coconut flour
¼ tsp cinnamon
Pinch of salt
3–4 tbsp non-dairy milk
2/3 cup macadamia nuts (optional)
*For nut free replace macadamia nuts with chocolate chips or chopped dry fruit of your choice.
Preheat oven to 350
Add all the ingredients except for macadamia nuts to a food processor. Process until combined. Add small amounts of almond milk if too thick. Mix in macadamia nuts. Cookie dough should be scoopable, but not dry.
Using a 2-3inch cookie scoop, or roll into balls. Gently press or leave mounded for a domed shape.
Bake for 10-12 minutes.
Enjoy!
COCONUT MACADAMIA NUT COOKIES: Healthy Vegan Baking Snacks / Healthy Alternative Flour for Baking
I'm sharing healthy vegan baking snack recipe which is this coconut macadamia nut cookie recipe using spelt flour! These are healthy vegan cookies. If you want to try healthy alternative flour for baking, this recipe is for you. Spelt flour made from whole spelt groats so it has more nutrient than refined flour. Spelt flour does have gluten but it's said that it's less likely to cause gluten sensitivity. These vegan cookies are so tropical and delicious! Enjoy this spelt flour recipe.
◆More baking ideas!
GLUTEN FREE CARROT CAKE MUFFIN RECIPE :
PLANT BASED MAKE AHEAD BREAKFAST RECIPES :
VEGAN TEA TIME CAKE RECIPE :
PLANT BASED HIGH PROTEIN DESSERT:
Matcha Macadamia Cookie Blossoms:
HIGH PROTEIN SWEET POTATO BRONIE:
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????Yoko????
Coconut Pancakes topped with our Macadamia Nut Butter!
Let’s make coconut pancakes topped with our Macadamia Nut Butter, 1 of 3 NEW better-for-you nut butters made in collaboration with @ThomasDeLauerOfficial
???? Coconut Pancakes with Macadamia Nut Butter Recipe:
// INGREDIENTS //
½ cup almond flour
½ cup shredded coconut
1 teaspoon baking powder
¼ teaspoon sea salt
¼ cup almond milk (more if needed)
1 egg
2 tbsp melted coconut oil (plus more for frying)
1 tbsp agave
Mix all of the wet ingredients together in a large bowl.
Whisk dried ingredients In a separate bowl, then add to the bowl of wet ingredients. Mix until just combined.
Cook the pancakes until golden brown, then top with macadamia nut butter, agave, and extra shredded coconut!
P.S. Why you’ll love these new (Thrive Market exclusive) nut butters ⬇️
Made with MCT oil (not vegetable or seed oils)
Sweetened with allulose and monk fruit (no added sugar here!)
No gluten or grains
Low in sugar (only 1 gram!)
Plant-based
Affordable prices
#keto #cooking
Cook With Us: Macadamia Nut Pancakes With Coconut Syrup
Hi guys, today we're making a staple Hawaiian breakfast item: macadamia nut pancakes with a homemade coconut syrup. This dish was inspired by Desiree's trip to Hawaii and since we stuck at home during this period, we decided to bring Hawaii to us with these delicious and easy coconut macadamia nut pancakes.
Pancake ingredients:
1 1/2 cup of all purpose flour
3 1/2 teaspoons of baking powder
1 teaspoon of salt
1 tablespoon of white sugar
1 1/4 coconut milk
1 egg
3 tablespoons of butter
1/4 cup of macadamia nuts
Inspired by:
Coconut syrup ingredients:
1 cup of light corn syrup
2/3 cup of coconut milk
1 tablespoon cornstarch
1/4 cup of sugar
1 tablespoon of almond extract
1/4 cup of shredded coconut
Inspired by:
Music by Bishop.Lo - &&** -
Tastemade Triple Layer Chocolate Haupia Bars inspired by the
INGREDIENTS:
1 cup butter, softened
½ cup sugar
1 cup all-purpose flour
⅓ cup coconut flour
½ tsp salt
½ cup shredded unsweetened flaked coconut, toasted
1 cup whole milk
14 oz coconut milk
1 cup granulated sugar
1 cup water
½ cup cornstarch
1 Tbsp coconut extract
1 cup dark chocolate (60% cacao), chopped
2 Tbsp water
1 ½ cups heavy cream
¼ cup granulated sugar
1 vanilla bean, split and scraped
Toasted coconut flakes for garnish
Chocolate shavings for garnish
STEPS:
1. Preheat oven to 325ºF, and prepare a 9x9 baking pan with parchment paper, making sure that at least 2 inches of parchment hangs over each side.
2. Prepare coconut shortbread by whipping softened butter and sugar until smooth. Add in all-purpose flour, coconut flour, salt, and unsweetened coconut until dough ball forms.
3. Press into prepared 9x9 baking dish, and prick with a fork to prevent puffing. Bake for 25–30 minutes until a toothpick comes out clean and cookie is lightly golden.
4. Prepare filling by bringing whole milk, coconut milk, and sugar to a boil. In another bowl, whisk together water and cornstarch. Whisk into coconut milk mixture, bring to a boil and reduce heat to a simmer, cooking for a minute until mixture begins to thicken. Remove from heat and stir in coconut extract.
Place dark chocolate in a heatproof bowl and pour half of the hot coconut mixture over (about 2 cups).
5. Allow to sit for 5 minutes until chocolate begins to melt. Add in two tablespoons of water and whisk until smooth.
6. Pour chocolate/coconut mixture into baked shortbread cookie and use an offset spatula to smooth. Top with coconut mixture, and refrigerate until cool (about an hour).
7. Whip heavy cream, granulated sugar, and vanilla bean until soft peaks form. Spread over cooled layers, and top with toasted coconut and chocolate shavings. Place back in fridge until firm, 1 more hour.
Using the parchment paper, lift out shortbread and slice into bars for serving
P.S. I love you by Pimara - The freshly baked Macadamia Balls
Shooting B Roll for P.S. I love you brand