Type what you have

Ingredients

• ✓ macadamia nut
• yam
• pineapple juice
• orange juice
• butter
• brown sugar

Instructions

1. 1 Place yams into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 Return yams to the cooking pot, and mash with juice until smooth. Pack mashed yams into a 3 quart casserole dish, dot with butter, then sprinkle with brown sugar and nuts. Loosely cover with aluminum foil.
4. 4 Bake in preheated oven until hot and bubbly, 35 to 40 minutes.

By KCFOXY

Ingredients

• ✓ macadamia nut
• tuna steak
• soy sauce
• green onion
• sesame oil
• sesame seed
• red pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place tuna in a medium non-reactive bowl. Add soy sauce, green onions, sesame oil, sesame seeds, macadamia nuts, and red pepper flakes; mix well. Cover and refrigerate at least 2 hours before serving.
3. 3 Serve over rice.

By Josh Chan

Ingredients

• ✓ macadamia nut
• olive oil
• butter
• egg
• parmesan cheese
• all-purpose flour
• mahi mahi
• salt
• black pepper
• mango salsa

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Heat olive oil and butter in an oven-proof pan over low heat until butter is melted. Remove from the heat.
3. 3 Beat eggs in a small, shallow dish. Mix Parmesan and flour in a second shallow dish.
4. 4 Season mahi mahi fillets with salt and pepper. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into Parmesan mixture to coat both sides. Lay each fillet into the melted butter mixture, then turn each piece over to coat. Sprinkle macadamia nuts evenly over each fillet.
5. 5 Bake, uncovered, in the preheated oven until fish is opaque and flakes easily with a fork, 7 to 11 minutes, depending on the thickness of the fillets.
6. 6 Place each fillet on a serving plate and top with 1/4 cup mango salsa.

By Allrecipes Member

Ingredients

• ✓ macadamia nut
• green onion
• soy sauce
• sesame oil
• seaweed
• ginger root
• red pepper flake
• kosher salt
• ahi tuna
• green onion
• sesame seed
• lemon juice

Instructions

1. 1 Make the poke: Whisk green onions, soy sauce, sesame oil, macadamia nuts, seaweed, ginger, pepper flakes, and salt together in a large glass or ceramic bowl. Add tuna and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 hours.
2. 2 Remove poke from refrigerator and stir. Sprinkle with green onions and sesame seeds, then drizzle lemon juice over top.

By John Mitzewich

Ingredients

• ✓ macadamia nut
• bread crumb
• olive oil
• black pepper
• red pepper flakes
• mango
• heavy cream
• lemon juice
• sea bass
• salt
• black pepper
• garlic

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine macadamia nuts, bread crumbs, 1 teaspoon oil, black pepper, and pepper flakes in the bowl of a food processor; pulse until smooth. Set aside.
3. 3 Combine mango, cream, and lemon juice in a small saucepan over medium heat; bring to a boil, reduce heat to low, and simmer until thickened.
4. 4 Season sea bass with salt and black pepper. Heat remaining 3 teaspoons oil and garlic in a large oven-proof skillet over medium heat. Add sea bass; sear on both sides.
5. 5 Transfer sea bass to the preheated oven; bake until cooked through. Cover sea bass with macadamia crust mixture; return to the oven until crust browns. Top servings with mango cream sauce.

By Deanna Passero Suppes

Ingredients

• ✓ macadamia nut
• bread crumb
• mahi mahi
• butter
• shallot
• chicken stock
• pineapple
• papaya
• mango
• coconut
• habanero pepper
• salt
• pepper
• sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a food processor or blender, pulse together macadamia nuts and breadcrumbs until finely ground. Pour nut mixture onto a plate, and coat fish fillets on both sides.
3. 3 Heat butter in a large skillet over medium heat. Fry fillets on both sides until nuts are golden brown. Remove to a baking pan.
4. 4 Add shallots to skillet, and cook until translucent. Stir in chicken stock. Mix in pineapple, papaya, mango, coconut, and habanero peppers. Season with salt, pepper, and sugar to taste. Simmer until sauce is thick, about 30 minutes. Strain to remove peppers, fruit, and shallots. Reserve sauce in a pan over low heat.
5. 5 Bake mahi mahi in preheated oven about 10 minutes, until internal temperature reaches 140 degrees F. Remove fish, and lightly coat with sauce.

By Chef David Highlander

Ingredients

• ✓ macadamia nut
• papaya
• red bell pepper
• red onion
• cilantro
• lime juice
• garlic
• hot chile paste
• egg
• tuna steak
• olive oil
• salt
• pepper

Instructions

1. 1 Combine papaya, bell pepper, and onion in a medium bowl. Add cilantro, lime juice, garlic, and hot chile paste; toss to combine. Refrigerate salsa until ready to serve.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Whisk eggs in a shallow bowl until smooth. Spread nuts on a shallow plate.
4. 4 Brush tuna steaks with olive oil, then season with salt and pepper. Dip tuna steaks in beaten eggs and allow excess eggs to run off. Press into macadamia nuts until evenly coated.
5. 5 Cook tuna steaks on the preheated grill to desired degree of doneness, about 2 minutes per side for medium. Serve with papaya salsa.

By MySensei

Ingredients

• ✓ macadamia nut
• pineapple juice
• orange juice
• olive oil
• salt
• pepper
• shrimp
• olive oil
• salt
• pepper
• baby spinach
• mango
• banana chip
• goat cheese
• coconut

Instructions

1. 1 Prepare the salad dressing by whisking together the pineapple juice, orange juice, and 1/4 cup olive oil. Season to taste with salt and pepper; set aside. Brush the shrimp with 1 tablespoon of olive oil, and season to taste with salt and pepper; set aside. Place the spinach leaves, mango, macadamia nuts, and banana chips into a large mixing bowl.
2. 2 Heat a large skillet over medium-high heat. Heat the shrimp in the skillet on both sides until just warm in the center, about 1 minute per side.
3. 3 To assemble the salads, drizzle the spinach mixture with the salad dressing, and toss until evenly combined. Divide onto four plates. Divide the warm shrimp among the plates, and top with goat cheese. This way the goat cheese will melt down a little from the warmth of the grilled shrimp. Sprinkle with toasted coconut flakes to serve.

By MISSYLYNMITZ

Ingredients

• ✓ macadamia nut
• tilapia
• soy sauce
• garlic
• hot sauce
• brown sugar
• olive oil
• black pepper

Instructions

1. 1 Preheat your oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Combine macadamia nuts, soy sauce, garlic, hot sauce, brown sugar, olive oil, and black pepper in a food processor; blend until the mixture is the consistency of paste.
3. 3 Spoon a thick layer of the macadamia mixture on top of each tilapia fillet. Place the fish macadamia mixture-side up on the prepared baking sheet. Under the broiler, cook fish until the macadamia crust is golden brown and the tilapia flakes easily, about 15 minutes.

By Chrissy Mc

Ingredients

• ✓ macadamia nut
• ahi tuna
• green onion
• cilantro
• lime juice
• sesame oil
• ginger
• red pepper flake
• sriracha sauce

Instructions

1. 1 Combine tuna, green onion, macadamia nuts, cilantro, lime juice, sesame oil, ginger, red pepper flakes, and sriracha sauce in a bowl; refrigerate for 2 hours.

By Coffee Girl

Ingredients

• ✓ macadamia nut
• coconut butter
• egg
• stevia sugar substitute
• baking soda
• salt
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
2. 2 Place coconut butter and macadamia nuts in a food processor and process on high to achieve a part-butter, part-chunky nut meal. Reduce speed to medium-low and add 1 egg. Run processor to combine, about 10 seconds. Add remaining eggs, one at a time, blending until mixture is creamy.
3. 3 Turn off the food processor and add stevia, baking soda, and salt; process to combine, 10 to 15 seconds. Scrape down the sides of the bowl and process until mixture is evenly blended. Pour in lemon juice and reduce speed to low; blend well. Scrape the sides of the bowl again and mix once more to thoroughly combine.
4. 4 Pour mixture into the prepared loaf pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool before transferring to a wire rack.

By Linda Nofsinger

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
• ahi tuna
• onion
• green onion
• wakame seaweed
• sesame oil
• red pepper flakes
• ginger
• iceberg lettuce
• cilantro

Instructions

1. 1 Mix together ahi tuna, onion, green onion, seaweed, macadamia nuts, sesame oil, red pepper flakes, and ginger in a mixing bowl.
2. 2 Cover and refrigerate for the flavors to come together, at least 1 hour.
3. 3 Arrange lettuce leaves on a serving platter, spoon ahi poke on top, and garnish with cilantro.

By SKYELIGHT

Ingredients

• ✓ macadamia nut
• ahi steak
• soy sauce
• onion
• green onion
• chile pepper
• sesame oil
• sesame seed
• ginger
• sea salt

Instructions

1. 1 Gather all ingredients.
2. 2 Combine ahi cubes, soy sauce, Maui onion, green onion, chile pepper, sesame oil, sesame seeds, macadamia nuts, ginger, and sea salt in a large bowl.

By kaleinani

Ingredients

• ✓ macadamia nut
• maple syrup
• salt
• orange juice
• lemon juice
• maple syrup
• black pepper
• kale
• olive oil
• salt
• fuyu persimmon
• pomegranate seed

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Toss macademia nuts with 1 tablespoon maple syrup and pinch of salt; spread on baking sheet.
3. 3 Toast macademia nuts in the preheated oven until lightly golden, about 5 minutes. Remove from oven and coat with 1 tablespoon maple syrup.
4. 4 Whisk orange juice, lemon juice, 1 tablespoon maple syrup, and ground black pepper together in a small bowl to make dressing.
5. 5 Place kale pieces, 1 tablespoon olive oil, and 1/2 teaspoon salt in a large bowl; massage with your hands until kale is tender, 3 to 5 minutes. Add persimmon slices and dressing and toss to mix. Top with pomegranate seeds and maple-roasted macademia nuts.

By VeggieCravings

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
• ✓ macadamia nut
• milk
• walnut
• white sugar
• butter
• coconut extract
• lemon extract
• vanilla extract
• applesauce
• egg
• walnut
• coconut
• pineapple
• canola oil
• banana
• salt
• baking powder
• cinnamon
• baking soda
• brown sugar
• sugar
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Mix flour, 1 1/4 cup white sugar, brown sugar, baking soda, cinnamon, baking powder, and salt in a large bowl. Stir mashed banana, canola oil, pineapple, flaked coconut, 1/4 cup walnuts, 1/4 cup macadamia nuts, eggs, applesauce, vanilla extract, lemon extract, and coconut extract into flour mixture until blended. Pour batter into prepared loaf pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 70 to 80 minutes. Cool bread in the pan for 10 minutes; remove and transfer to a wire rack to cool, 20 to 30 minutes.
4. 4 Mix butter, 1/4 cup white sugar, 1/4 cup walnuts, 1/4 cup macadamia nuts, and milk together in a bowl. Spread on top of bread once it has been transferred to the wire rack.

By SODAR

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
• bacon
• pineapple juice
• red wine vinegar
• olive oil
• black pepper
• salt
• romaine lettuce
• pineapple
• green onion
• coconut

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned, about 10 minutes. Drain, crumble, and set aside.
2. 2 Combine pineapple juice, red wine vinegar, oil, pepper and salt in a lidded jar or cruet. Cover and shake well.
3. 3 Toss lettuce, pineapple, macadamia nuts, green onions and bacon together in a large bowl. Pour dressing over salad and toss to coat. Garnish with toasted coconut.

By Marianne G

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
• coconut flour
• all-purpose flour
• xylitol
• coconut sugar
• flaxseed meal
• baking soda
• salt
• banana
• butter
• coconut milk
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 3 metal or glass 9x5-inch loaf pans or use ungreased silicone pans.
2. 2 Mix coconut flour, all-purpose flour, xylitol, coconut sugar, flaxseed meal, baking soda, and salt together in a large bowl.
3. 3 Blend bananas, butter, coconut milk, and eggs in another large bowl. Add dry ingredients and whisk thoroughly until there are no lumps. Fold in macadamia nuts. Pour batter into the prepared loaf pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool briefly on a wire rack and then remove from the pans and let cool completely. Serve warm.

By ShakaShawn

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
• buttermilk
• milk
• egg
• butter
• vanilla extract
• all-purpose flour
• baking powder
• baking soda
• salt
• pineapple tidbit
• coconut
• white chocolate chip
• cooking spray

Instructions

1. 1 Beat buttermilk, milk, eggs, butter, and vanilla extract together in a large bowl. Combine flour, baking powder, baking soda, and salt in a smaller bowl; whisk into the buttermilk mixture until blended. Do not overmix batter.
2. 2 Squeeze juices out of the pineapple using a paper towel. Place pineapple, coconut, macadamia nuts, and chocolate chips in individual small bowls.
3. 3 Heat a skillet over medium heat and coat with cooking spray. Pour in 1/3 cup of batter for each pancake. Sprinkle a portion of pineapple over the wet batter in the skillet. Scatter some coconut, nuts, and chocolate on top. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By ScratchCook

Ingredients

• ✓ macadamia nut
• vanilla extract
• margarine
• butter
• water
• powdered sugar
• vanilla extract
• coconut
• egg
• corn oil
• mango
• pineapple tidbit
• salt
• baking powder
• cinnamon
• sugar
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two (8 ½x4 ½-inch) loaf pans.
2. 2 Whisk flour, white sugar, 2 teaspoons cinnamon, baking powder, and salt together in a large bowl until combined; make a well in center. Add pineapple, mango, oil, eggs, coconut, macadamia nuts, and 1 teaspoon vanilla extract to the well; mix. Divide batter between the prepared loaf pans.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 45 to 50 minutes. Cool in the pans for 5 minutes. Remove loaves from pans; cool completely on a wire rack.
4. 4 Whisk confectioners' sugar, hot water, melted butter, and ½ teaspoon vanilla extract together in a bowl until smooth. Add more hot water to reach desired consistency. Pour glaze over cooled loaves.

By Mazola