Type what you have

Ingredients

• ✓ macadamia nut
• pineapple
• cherry fruit filling
• yellow cake mix
• butter
• margarine
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Spread undrained pineapple in the prepared baking dish. Cover with cherry filling. Sprinkle with cake mix, smoothing evenly to cover. Pour melted butter over the top, covering evenly. Top with nuts and coconut.
3. 3 Bake in the preheated oven until brown on top and bubbly, 50 to 60 minutes. Let cool for 30 minutes. Serve warm or cooled.

By Lucky Leaf Fruit Filling

Ingredients

• ✓ macadamia nut
• coconut
• pineapple
• all-purpose flour
• salt
• sweetened condensed milk
• rum extract
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper or silicone mats.
2. 2 Combine coconut, pineapple, flour, macadamia nuts, and salt in a large bowl; stir in sweetened condensed milk, rum extract, and vanilla extract. Drop golf ball-sized scoops of dough 2 inches apart onto the prepared baking sheets.
3. 3 Bake in the preheated oven until coconut is toasted, 12 to 15 minutes.

By kismet59

Ingredients

• ✓ macadamia nut
• coconut flakes
• pie crust
• semi-sweet chocolate chip
• egg
• vanilla extract
• corn syrup
• sugar
• margarine
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Toast macadamia nut pieces, and coconut flakes in separate pans in the preheated oven until golden brown, about 8 minutes. Remove to cool.
3. 3 Press one of the pie crusts onto the bottom of a 12 to 14-inch fluted tart pan. Cut the remaining pie crust into strips, and use it to fill in the edges of the tart pan, ensuring that the crust is completely sealed. Gently press the chocolate chips into the pie crust, and set aside.
4. 4 In a large bowl, whisk together the eggs, vanilla, and corn syrup until smooth. Stir in the sugar, margarine, macadamia nuts, and coconut flakes. Pour over pie crust.
5. 5 Bake in preheated oven until a knife inserted halfway between the center and the edge of the crust comes out clean, 50 to 55 minutes. Cool completely on a wire rack.

By BRANDY20001

Ingredients

• ✓ macadamia nut
• butter
• egg
• vanilla extract
• stevia extract
• all-purpose flour
• baking soda
• salt
• chocolate chip

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Beat together melted butter, egg, vanilla extract, and Stevia Extract In The Raw™ in a large bowl. Set aside.
2. 2 Mix flour, baking soda, and salt in a separate bowl. Add dry ingredients to wet ingredients and stir well to combine. Slowly fold in chocolate chips and nuts until well combined.
3. 3 Drop dough by spoonfuls onto a large, ungreased baking sheet. Bake until done, about 10 minutes.

By In The Raw

Ingredients

• ✓ macadamia nut
• all-purpose flour
• confectioners sugar
• cornstarch
• butter
• vanilla extract
• pineapple preserves
• white sugar
• egg
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine flour, confectioners' sugar, and cornstarch in a large bowl. Mix well. Add butter and vanilla extract and stir until a soft dough forms. Shape into 36 balls. Place 1 ball in each of 36 ungreased mini muffins cups; press lightly into the bottom and up the sides to make a crust.
3. 3 Spoon 1 teaspoon pineapple preserves into each crust. Sprinkle 1 teaspoon macadamia nuts over pineapple. Beat sugar and egg together in a small bowl to combine; mix in coconut until well blended. Spoon 1 teaspoon of the mixture over each macadamia layer.
4. 4 Bake in the preheated oven until crust and coconut are golden brown, 23 to 33 minutes.
5. 5 Cool in pans for 20 minutes. Hold each pan upside-down at an angle over a wire rack; tap bottoms of cups lightly with a butter knife to release tarts. Let cool completely.

By Barb

Ingredients

• ✓ macadamia nut
• sugar
• butter
• egg
• amaretto liqueur
• vanilla extract
• all-purpose flour
• baking powder
• salt
• white chocolate chip

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a cookie sheet or line with parchment paper.
2. 2 Beat sugar and butter together in a large bowl until fluffy. Beat in eggs, amaretto, and vanilla. Whisk flour, baking powder, and salt together in a separate bowl; stir into butter mixture. Fold in macadamia nuts and white chocolate chips.
3. 3 Divide dough into 4 equal parts. Place dough parts on the prepared cookie sheet; form each into a log about 14-inches long and 1 1/2-inches wide.
4. 4 Bake in the preheated oven until very lightly brown, about 25 minutes. Cool and cut diagonally into 1/2-inch slices. Arrange slices on the baking sheet; bake until golden brown, about 8 minutes.

By Marietta Higgins-Spillone

Ingredients

• ✓ macadamia nut
• all-purpose flour
• baking soda
• salt
• white sugar
• brown sugar
• butter
• egg
• vanilla extract
• vanilla baking chip
• cranberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, combine flour, baking soda and salt; set aside. Cream together white sugar, light brown sugar and butter (do not use shortening). Stir in slightly beaten eggs and vanilla.
3. 3 Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries.
4. 4 Drop dough on an ungreased cookie sheet by small scoop or rounded teaspoon. Bake in preheated oven until cookies are just set, about 10 minutes. Remove from oven and let cool. Cookies will sink slightly.
5. 5 Variations: To make chocolate cookies, omit 1/2 cup flour and replace with 1/2 cup cocoa. To make refrigerator cookies: Roll dough into 2 rolls, wrap with plastic wrap and chill or freeze. (If you freeze the dough, thaw for at least 1/2 hour before cutting). Slice 1-inch slices; cut into 4 and place on baking sheet point up. For fancier cookies: Drizzle melted white chocolate on chocolate cookies and melted dark chocolate on the white cookie. Enjoy!

By Debby Huckins

Ingredients

• ✓ macadamia nut
• butter
• brown sugar
• pineapple ring
• coconut
• pineapple ring
• maraschino cherry
• pineapple juice
• coconut water
• vegetable oil
• egg
• banana
• white cake mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pour melted butter into a 9x13-inch baking dish. Sprinkle brown sugar evenly over butter. Arrange pineapple rings in 2 rows in the baking dish.
3. 3 Sprinkle nuts, 1/4 cup coconut, and chopped pineapple between the rows of pineapple rings. Place a cherry in each pineapple ring, then scatter remaining 4 cherries over coconut mixture. Set the baking dish aside.
4. 4 Whisk together pineapple juice, coconut water, oil, and eggs in a large bowl. Stir in mashed banana, white cake mix, and remaining 1/4 cup coconut until well blended. Pour batter slowly into the prepared baking dish.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Allow cake to cool in the baking dish for 10 minutes, then run a paring knife around the edges.
6. 6 Cover the baking dish with a large serving plate and invert cake onto the plate so pineapple slices face up.

By Kim

Ingredients

• ✓ macadamia nut
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• almond extract
• all-purpose flour
• baking soda
• salt
• white chocolate

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat butter, brown sugar, and white sugar together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, then stir in vanilla and almond extracts.
3. 3 Combine flour, baking soda, and salt in another bowl. Gradually stir flour mixture into butter mixture until blended.
4. 4 Fold macadamia nuts and white chocolate into dough until evenly distributed.
5. 5 Drop rounded spoonfuls of dough 2 inches apart onto ungreased cookie sheets. Gently press each dough ball down slightly to help cookies spread evenly during baking.
6. 6 Bake in the preheated oven until golden brown, about 10 minutes. Cool cookies slightly on the baking sheets, then transfer to wire racks to cool completely. Enjoy!

By Mary

Ingredients

• ✓ macadamia nut
• butter
• brown sugar
• shortening
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• white chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets.
2. 2 Beat butter and shortening until soft and creamy. Gradually add the sugars and beat well.
3. 3 Add egg and vanilla and beat well.
4. 4 Combine flour, soda and salt; gradually add to butter mixture beating well after each addition. Stir in chips and nuts.
5. 5 Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets. Bake for 10-12 minutes or until done. Remove to wire racks to cool.

By JAMIE CARPENTER

Ingredients

• ✓ macadamia nut
• brown sugar
• margarine
• white sugar
• egg
• almond extract
• vanilla extract
• all-purpose flour
• rolled oat
• baking soda
• salt
• coconut
• white chocolate

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
2. 2 Beat brown sugar, margarine, and white sugar together in a mixing bowl until light and fluffy. Beat in eggs, one at a time, until thoroughly blended. Stir in almond and vanilla extracts.
3. 3 Stir flour, oats, baking soda, and salt together in a mixing bowl until well blended; stir into sugar mixture. Mix in coconut, white chocolate, and macadamia nuts until evenly blended. Drop dough by tablespoonfuls spaced 1 inch apart on the prepared cookie sheets.
4. 4 Bake in the preheated oven until centers are set and edges are golden brown, about 15 minutes. Cool 3 minutes on cookie sheets before transferring to a wire rack to cool.

By Betty McCommon

Ingredients

• ✓ macadamia nut
• white confectioners' coating
• cranberry

Instructions

1. 1 Line one 10x15 inch cookie sheet with aluminum foil.
2. 2 Place white confectioners' coating (almond bark) in a microwave safe bowl, and microwave on medium heat until melted. Stir in cranberries and nuts.
3. 3 Spread mixture out on foil, cool, and break into 1 1/ 2 inch pieces. Store in air tight container.

By Cindy Carnes

Ingredients

• ✓ macadamia nut
• sugar
• white chocolate
• all-purpose flour
• baking soda
• baking powder

Instructions

1. 1 Mix together flour, baking soda and baking powder. Set aside.
2. 2 Layer ingredients in order given in a quart sized wide mouth canning jar. Press each layer down firmly in place. { I use the bottom of a small clean juice glass and press each layer firmly in place, especially the chocolate.} Add the flour mixture last.
3. 3 Attach these directions to jar: White Chocolate Macadamia Nut Cookies 1. Empty cookie mix into large mixing bowl. Use you hands to thoroughly blend mix. 2. Add: 1/2 cup butter or margarine, softened at room temp. DO NOT USE DIET MARGARINE. Add in 1 egg slightly beaten and 1 teaspoon of vanilla. 3. Mix until completely blended. You will need to finish mixing with your hands. It will take a while to mix into a smooth dough. 4. Shape into walnut sized balls and place 2 inches apart on sprayed cookie sheets. 5. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until tops are very lightly browned. Cool 5 minutes on baking sheet. Remove to racks to finish cooling. Makes 2 1/2 dozen cookies.

By Lisa

Ingredients

• ✓ macadamia nut
• corn syrup
• white sugar
• egg
• butter
• pie shell

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, mix together the dark corn syrup, sugar, and eggs. Stir in macadamia nuts and melted butter. Pour into pie shell.
3. 3 Bake in preheated oven for 50 to 60 minutes, or until filling is set. If necessary, cover edge with foil to prevent overbrowning.

By Stormy

Ingredients

• ✓ macadamia nut
• coconut
• sugar
• corn syrup
• butter
• vanilla extract
• baking soda

Instructions

1. 1 Spread coconut evenly over a buttered baking sheet.
2. 2 In a medium microwave-safe bowl, combine sugar and corn syrup. Microwave on high 3 minutes. Stir in nuts and microwave 4 minutes more. Stir in butter and vanilla and return to microwave for 1 minute. Stir in soda until light and slightly foamy. Pour over coconut in pan. Let cool until firm, 1 hour. Break into pieces.

By Sara

Ingredients

• ✓ macadamia nut
• butter
• white sugar
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• white chocolate

Instructions

1. 1 Preheat oven to 325 degrees F (170 degrees C). Lightly grease baking sheets.
2. 2 Beat butter, sugars, egg, and vanilla at medium speed of electric mixer until fluffy.
3. 3 At low speed, gradually beat in flour, just until blended. By hand, stir in nuts and chocolate.
4. 4 Drop by heaping tablespoonfuls, 2 1/2 inches apart, onto lightly greased cookie sheets.
5. 5 Bake for 17 minutes or until edges of cookies are lightly browned and tops look dry. Allow to cool on baking sheets five minutes, then remove to racks to cool completely.

By Carol Egan

Ingredients

• ✓ macadamia nut
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• white chocolate

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.
3. 3 Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container.

By MAUREENBURR

Ingredients

• ✓ macadamia nut
• butter
• sugar
• vanilla extract
• all-purpose flour
• baking soda
• salt
• rolled oat
• coconut

Instructions

1. 1 In a large bowl, cream butter and sugar until fluffy. Stir in vanilla. Sift together flour, baking soda, and salt. Stir into the butter mixture. Then stir in the oatmeal, macadamia nuts and coconut.
2. 2 Divide dough into three portions and roll each portion into a log about 2 1/2 inches in diameter. Wrap each log in plastic wrap and put into the refrigerator to chill for 2 hours, or wrap and freeze for up to 2 months.
3. 3 Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets or line them with parchment paper. If frozen, let dough logs sit out at room temperature for 5 minutes.
4. 4 Slice each log into 1/4 inch rounds and place about 1 inch apart on prepared baking sheets. Bake for 12 to 15 minutes until golden brown.

By LYNN SEVERNS

Ingredients

• ✓ macadamia nut
• all-purpose flour
• butter
• confectioners sugar
• mango
• white sugar
• water
• lemon juice
• cornstarch
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Combine flour, butter, and confectioners' sugar in a bowl. Stir in macadamia nuts. Press half of the mixture into a 1/2-inch-thick layer on the bottom of the prepared pan to make the crust.
3. 3 Bake in the preheated oven until lightly browned, 15 to 20 minutes.
4. 4 Stir mangoes, white sugar, 1/3 cup water, and lemon juice together in a saucepan. Cook over medium heat until mangoes reduce by 1/3, 7 to 10 minutes.
5. 5 Combine cornstarch and 3 tablespoons water in a small bowl. Pour into the mango mixture; cook until thickened, 5 to 7 minutes. Cool briefly and pour over the crust. Sprinkle the remaining flour mixture on top.
6. 6 Continue baking until lightly browned, 20 to 25 minutes. Cool until set, about 15 minutes. Cut into bars.

By brucewon

Ingredients

• ✓ macadamia nut
• graham cracker crumb
• margarine
• white sugar
• water
• gelatin
• cream cheese
• marshmallow creme
• cranberry sauce
• whipped topping

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix graham cracker crumbs, macadamia nuts, margarine, and sugar together in a bowl; press into the bottom of a 9-inch springform pan.
3. 3 Bake in the preheated oven until crust is lightly browned, about 10 minutes. Cool crust.
4. 4 Mix water and gelatin together in a saucepan over low heat until dissolved, 3 to 4 minutes.
5. 5 Beat cream cheese and marshmallow cream together in a bowl using an electric mixer on medium speed until well mixed. Gradually stir gelatin mixture and cranberry sauce into cream cheese mixture; fold in whipped topping. Spoon mixture over crust. Chill cheesecake in the refrigerator until firm, at least 1 hour.

By chrissi0605

Ingredients

• ✓ macadamia nut
• sugar
• corn syrup
• pecan
• coconut oil
• cinnamon
• nutmeg
• blueberry
• baking soda
• vanilla extract

Instructions

1. 1 Butter a 10x15-inch baking pan.
2. 2 Combine sugar and corn syrup in a saucepan with a candy thermometer clipped on. Bring to a boil over medium heat, stirring constantly. Heat to 275 degrees F (135 degrees C); add macadamia nuts, pecans, coconut oil, cinnamon, and nutmeg. Cook and stir until candy mixture reaches 300 degrees F (148 degrees C); remove from heat.
3. 3 Stir blueberries, baking soda, and vanilla extract quickly into the candy mixture until combined. Pour all of the candy immediately onto the prepared pan. Spread evenly. Cool completely, about 15 minutes, before breaking into pieces.

By ezmars

Ingredients

• ✓ macadamia nut
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 large cookie sheets with vegetable shortening.
2. 2 Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart.
3. 3 Bake in preheated oven for 10 to 12 minutes, or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.

By Bev

Ingredients

• ✓ macadamia nut
• banana
• brown sugar
• orange juice
• pineapple juice
• sherry
• nutmeg
• butter
• almond

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the bananas into a small glass baking dish. Stir together the brown sugar, juice, and sherry; pour over the bananas, then sprinkle with nutmeg. Melt the butter in a small pan over medium heat. Stir in chopped nuts, and cook until lightly browned, about 4 minutes. Pour over the banana mixture.
3. 3 Bake in preheated oven for 15 minutes until the bananas are tender, and have become lightly glazed.

By LADYC20054

Ingredients

• ✓ macadamia nut
• white sugar
• whipping cream
• white chocolate
• egg yolk
• vanilla extract
• brown sugar

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Set 6 (4-ounce) ramekins in a deep baking dish. Put 1 tablespoon of the macadamia nuts into each of the ramekins.
3. 3 In a saucepan, stir the cream and sugar over medium heat. When the mixture comes to a slow simmer, add the white chocolate and remove from the heat. Whisk until the chocolate has completely melted. Stir in the egg yolks, one at a time, continuing to whisk until combined. Stir in the vanilla extract. Divide the mixture evenly between the ramekins. Place the dish into the oven and then pour water into baking dish until ramekins are 3/4 submerged.
4. 4 Bake in preheated oven until custard has set, about 45 minutes. Remove pan and turn oven to broil.
5. 5 Sprinkle the brown sugar over each of the ramekins. Place pan under broiler until sugar has melted and caramelized, about 5 minutes.
6. 6 Remove ramekins from water bath. Allow to cool for about 15 minutes. I prefer to chill these in the fridge before serving however they are just as heavenly served warm.

By Sandy

Ingredients

• ✓ macadamia nut
• all-purpose flour
• baking soda
• salt
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• white chocolate chip
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking soda and salt; set aside.
2. 2 In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Gradually blend in the sifted ingredients. Mix in the white chocolate and semisweet chocolate chips and macadamia nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
3. 3 Bake for 8 to 10 minutes in the preheated oven, or until golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Bonnie

Ingredients

• ✓ macadamia nut
• shortening
• brown sugar
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• semisweet chocolate chip
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Finally, fold in the chocolate chips, coconut and macadamia nuts. Roll dough into 1 inch balls and place them 2 inches apart onto ungreased cookie sheets.
3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Enjoy! - they will be chewy. If you like them crispy, increase the cooking time to about 12 minutes. (My mom loves them burnt!)

By sdnativegal

Ingredients

• ✓ macadamia nut
• cream cheese
• honey
• pineapple juice concentrate
• bunny cake
• mango nectar
• rum extract
• crystallized ginger
• mango

Instructions

1. 1 In a medium bowl, beat together the cream cheese, honey, and pineapple juice concentrate until light and fluffy; set aside. In a small bowl, combine the mango nectar and rum extract; set aside.
2. 2 Place half of the cake cubes in a 1 1/2 quart glass bowl. Drizzle half of the mango/rum mixture over the cake, then spread half of the cream cheese mixture over the cake. Sprinkle on half of the ginger and nuts. Repeat layers.
3. 3 Cover with plastic wrap and refrigerate for 2 hours or overnight. Garnish each serving with fresh mango slices and pineapple.

By Roxanne E Chan

Ingredients

• ✓ macadamia nut
• all-purpose flour
• butter
• white sugar
• brown sugar
• egg
• rum extract
• salt
• pineapple
• coconut
• confectioners' sugar
• rum extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine flour, butter, and white sugar in a bowl. Beat with an electric mixer on low speed, scraping bowl often, until crust mixture resembles coarse crumbs. Press into the bottom of an 8-inch square baking pan.
3. 3 Bake crust in the preheated oven until crust is set but still pale, 12 to 17 minutes.
4. 4 Combine brown sugar, eggs, 1/2 teaspoon rum extract, and salt in a bowl. Beat with an electric mixer on medium speed, scraping bowl often, until well-blended. Stir in pineapple, coconut, and macadamia nuts. Spread filling over hot crust.
5. 5 Bake in the preheated oven until filling is set and top is lightly browned, 25 to 30 minutes. Let cool completely, about 25 minutes.
6. 6 Whisk 5 teaspoons reserved pineapple juice, confectioners' sugar, and 1/2 teaspoon rum extract together in a small bowl to make glaze.
7. 7 Drizzle glaze over cooled filling; cut into bars.

By Brandi Rose

Ingredients

• ✓ macadamia nut
• butter
• white sugar
• egg
• cake flour
• cocoa powder
• heavy cream
• white sugar
• butter
• semisweet chocolate
• coffee liqueur
• heavy cream

Instructions

1. 1 In a large mixing bowl, cream together 1/2 cup softened butter and 1/4 cup sugar until pale, about 3 minutes; beat in egg.
2. 2 In a separate bowl, mix flour and cocoa powder. Using a wooden spoon, stir the dry ingredients into the creamed mixture and gather the dough into a ball. Flatten the dough into a disk and wrap in waxed paper; refrigerate for at least 2 hours.
3. 3 Preheat oven to 325 degrees F (165 degrees C).
4. 4 On a lightly floured surface, roll out chilled dough into a 10 inch round and about 1/4 inch thickness. Transfer dough to an 8 inch tart pan, pressing dough evenly into pan; prick all over with a fork and freeze for 10 minutes.
5. 5 Bake tart shell in preheated oven for 12 minutes; transfer to a rack to cool.
6. 6 To make caramel: In a small saucepan over low heat, bring 1/2 cup heavy cream to a simmer. In a heavy medium saucepan over high heat, gradually add 1/2 cup sugar in small amounts, stirring constantly, until it melts and turns golden brown. Remove saucepan from heat and slowly stir in hot cream; stir in 2 tablespoons butter and allow mixture to cool.
7. 7 To make chocolate cream: In a medium bowl, combine semisweet chocolate and liqueur. In a small saucepan over high heat, bring remaining 1/2 cup heavy cream to a boil and pour it over chocolate; stir mixture with a wooden spoon until chocolate is melted and very smooth.
8. 8 Reserve 13 whole macadamia nuts and chop the rest. Pour cooled caramel into the cooled tart shell and spread evenly with a metal spatula; sprinkle chopped nuts over caramel. Pour chocolate cream on top and spread evenly.
9. 9 Arrange 10 whole nuts around the edge of the tart to mark 10 slices; place remaining 3 nuts in the center. Refrigerate the tart for 1 hour or until firm; serve.

By VIVANET

Ingredients

• ✓ macadamia nut
• butter
• brown sugar
• white sugar
• egg
• heavy cream
• vanilla extract
• cornstarch
• baking soda
• salt
• all-purpose flour
• white chocolate chip
• raspberry

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with aluminum foil.
2. 2 Beat butter, brown sugar, and white sugar together in a bowl using an electric mixer until creamy. Beat in egg, heavy cream, and vanilla extract. Beat in cornstarch, baking soda, and salt. Add flour little by little until completely blended. Stir in white chocolate chips; fold in macadamia nuts and raspberries.
3. 3 Drop dough by rounded tablespoons onto the prepared baking sheets.
4. 4 Bake in the preheated oven until edges are golden, 12 to 13 minutes. Remove from the oven and transfer to a wire rack to cool.

By dbosma10