Best Macadamia Meltaways Recipes

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CHOCOLATE MACADAMIA MELTAWAYS



Chocolate Macadamia Meltaways image

I came up with this recipe by accident one day when I wanted to make some cookies. I decided to use some ingredients already in my cupboard, and these were the delicious result. -Barbara Sepcich, Galt, California

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 8

1/2 cup butter, softened
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 jar (3-1/2 ounces) macadamia nuts, finely chopped
1 cup semisweet chocolate chips
1/2 cup coarsely chopped macadamia nuts
Additional confectioners' sugar

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually add flour and mix well. Stir in nuts (dough will be stiff); set aside. , For filling, in a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in nuts; cool slightly. Drop by 1/2 teaspoonfuls onto a waxed paper-lined baking sheet; cover and refrigerate for 30 minutes. , Shape 1 teaspoon of dough around each piece of chocolate-nut mixture so it is completely covered. Place 2 in. apart on ungreased baking sheets. , Bake at 375° until lightly browned, 12-14 minutes. Roll warm cookies in confectioners' sugar; cool on wire racks.

Nutrition Facts : Calories 117 calories, Fat 9g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 45mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.

MACADAMIA-COCONUT MELTAWAYS



Macadamia-Coconut Meltaways image

Make and share this Macadamia-Coconut Meltaways recipe from Food.com.

Provided by pamela t.

Categories     Dessert

Time 1h16m

Yield 52 cookies

Number Of Ingredients 7

1 cup macadamia nuts
1 cup powdered sugar
1 cup sweetened flaked coconut
1 cup unsalted butter
2 1/2 teaspoons vanilla
1/4 teaspoon salt
2 cups all-purpose flour

Steps:

  • Pulse macadamias and 1/4 C sugar in the food processor until the nuts are chopped fine.
  • Add coconut; continue to pulse until all ingredients are finely ground.
  • Mix softened butter, vanilla and salt in a large bowl on medium speed until creamy. Add the nut mixture and remaining 3/4 C sugar and mix.
  • Add flour and mix until a soft dough forms.
  • Refrigerate dough for one hour.
  • Heat oven to 325 F
  • With lightly floured hands, shape dough into balls (about the size of a teaspoon).
  • Place 1" apart on a baking sheet.
  • Bake 16 minutes or until the tops of the cookies are dry and set and the bottoms light brown.
  • Cool completely.
  • Dust tops of cookies with powdered sugar.
  • Serve.

CHOCOLATE MACADAMIA MELTAWAYS



Chocolate macadamia meltaways image

This is a different take on Mexican Wedding tea cookies...

Provided by Carole F

Categories     Chocolate

Number Of Ingredients 9

1/2 c butter, softened
1/4 c confectioner's sugar
1/2 tsp vanilla extract
1-1/4 c all purpose flour
1 jar (3 1/2 ounces) macadamia nuts, finely chopped
FILLING:
1 c 6 ounce semisweet chocolate chips
1/2 c coarsely chopped macadamia nuts
addtional confectioners sugar

Steps:

  • 1. In a small bowl, cream the butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in the one jar of finely chopped nuts (dough will be stiff); set aside.
  • 2. For filling, in a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in the 1/2 cup coarsely chopped nuts; cool slightly. Drop by 1/2 teaspoonfuls onto a waxed paper-lined baking sheet; cover and refrigerate for 30 minutes.
  • 3. Shape teaspoonfuls of dough around each piece of chocolate-nut mixture so it is completely covered. Place 2 inches apart on ungreased baking sheets.
  • 4. Bake at 375 for 12-14 minutes or until lightly browned. Roll warm cookies in confectioner's sugar; cool on wire racks.

MACADAMIA-COCONUT MELTAWAYS



Macadamia-Coconut Meltaways image

Provided by My Food and Family

Categories     Recipes

Time 1h

Number Of Ingredients 7

1 cup macadamia nuts
1 cup confectioners' sugar, plus extra for dusting, divided
1 cup sweetened flaked coconut (about 3 ounces)
2 sticks unsalted butter, softened
2 1/2 tsp vanilla extract
1/4 tsp salt
2 cups all purpose flour

Steps:

  • 1. Pulse macadamia nuts and 1/4 cup of the sugar in food processor until nuts are chopped fine (do not over process). Add coconut; continue to pulse until everything is finely ground.
  • 2. Beat butter, vanilla and salt in a large bowl with mixer on medium speed until creamy. Add the nut mixture and the remaining 3/4 cup of sugar: beat until creamy. Add flour and beat until a soft dough forms. Chill dough 1 hour.
  • 3. Preheat oven to 325°F. With lightly floured hands, shape scant tablespoons of dough into balls. Place 1 inch apart on ungreased baking sheet. Bake 16 minutes, or until tops are dry and bottoms are light brown. Move the cookies with a spatula to a wire rack and cool completely. Dust the tops with confectioners' sugar before serving.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

MACADAMIA MELTAWAYS



Macadamia Meltaways image

Yum -- when I'm in the mood for something sweet, I whip up a batch of these cookies. And I love macadamias, so I was glad to find this recipe.

Provided by TasteTester

Categories     Dessert

Time 42m

Yield 6 dozen cookies, 36 serving(s)

Number Of Ingredients 5

1 (6 1/2 ounce) jar dry-roasted and salted macadamia nuts
1 1/4 cups confectioners' sugar, divided
1 cup butter (2 sticks, do not use margarine)
1 teaspoon vanilla extract
2 cups all-purpose flour

Steps:

  • Preheat oven to 325 degrees. In food processor, pulse nuts until they are finely chopped, or chop by hand. With a mixer, combine butter and vanilla, and mix until smooth, occasionally scraping the sides with a rubber spatula. Add the confectioners' sugar and mix for 2 more minutes. Then add the flour and mix just until combined and the dough holds together. Fold in the macadamia nuts.
  • Shape dough by measuring teaspoons into 3/4-inch balls. Place balls, 1 inch apart, on ungreased large cookie sheet. Bake cookies 20 to 22 minutes or until bottoms are lightly browned. Transfer cookies to wire rack and cool 5 minutes.
  • Sift remaining 1 cup confectioners' sugar into a pie plate. While cookies are still warm, roll in sugar to coat; return to wire rack to cool completely. When cool, gently roll cookies in sugar and then tap very lightly to remove any excess sugar.
  • Repeat with remaining dough and sugar. Store cookies in tightly-covered container at room temperature up to 1 week, or in the freezer up to 3 months.

Nutrition Facts : Calories 123.7, Fat 9.1, SaturatedFat 3.9, Cholesterol 13.6, Sodium 50.1, Carbohydrate 10.1, Fiber 0.6, Sugar 4.3, Protein 1.2

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