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Tropical Quinoa
Lunch Caribbean

Tropical Quinoa

4.3

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan over medium heat. Cover the saucepan, reduce the heat, and simmer until water is absorbed, 10 to 12 minutes.
  2. 2 Off heat, stir pineapple, mango, coconut, macadamia nuts, and mango chutneys into quinoa until thoroughly combined. Serve hot.

By BETHGRANN

Rebecca's Tropical Granola Grabbers
Lunch

Rebecca's Tropical Granola Grabbers

Prep
40 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper; spread coconut on top.
  2. 2 Blend granola in a food processor until finely ground. Set aside in a bowl.
  3. 3 Toast coconut in the preheated oven until lightly browned, about 5 minutes. Let cool. Transfer to the food processor and pulse until finely chopped. Mix into granola. Add flour, baking soda, and salt; whisk until mixed evenly.
  4. 4 Blend banana chips in the food processor until finely chopped. Transfer to a bowl; add macadamia nuts, dried pineapple, and dried mango. Stir until mixed evenly.
  5. 5 Place butter, brown sugar, and white sugar in a large bowl. Beat with an electric mixer on medium speed until creamy. Add eggs, coconut extract, and banana extract; beat well. Add granola mixture and mix well. Fold in banana chip mixture.
  6. 6 Drop rounded teaspoonfuls of the cookie dough onto ungreased baking sheets.
  7. 7 Bake in the preheated oven until golden brown, 8 to 10 minutes. Cool on the baking sheets for a few minutes before removing to a wire rack. Let cool completely.

By Miss Green

Spinach Salad with Blood Oranges and Macadamia Nuts
Lunch

Spinach Salad with Blood Oranges and Macadamia Nuts

Prep
20 min
Cook
Total
200 min

Instructions

  1. 1 Fill a covered bowl halfway with ice, add onion slices, and top with more ice. Add cold water until you're just able to get the lid on. Refrigerate for 3 hours.
  2. 2 Cut a slice off the top and bottom of each of the blood oranges, and slice downward to remove all skin and white pith. Be careful, as blood oranges will stain like beet juice. Cut oranges into 1/4-inch horizontal slices and remove seeds. Retain any juice and add to the juice of the navel orange. Put slices in a covered bowl or plastic bag with the olives and refrigerate for 3 hours along with onions.
  3. 3 Combine olive oil, balsamic vinegar, orange juice, sugar, mustard, oregano, pepper, and garlic powder in a jar with a lid, close, and shake well to combine. Refrigerate until 15 minutes before serving the salad. Remove from refrigerator to barely come to room temperature.
  4. 4 Drain onions and add to a large salad bowl. Add spinach, cherry tomatoes, onions, blood orange slices, and kalamata olives. Drizzle dressing on top and toss to combine. Sprinkle with blue cheese and macadamia nuts.

By Fishwrap

Ahi Poke Salad
Lunch American

Ahi Poke Salad

4.9

Prep
20 min
Cook
Total
80 min

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

Persimmon, Pomegranate, and Massaged Kale Salad
Lunch American

Persimmon, Pomegranate, and Massaged Kale Salad

4.5

Prep
25 min
Cook
5 min
Total
30 min

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

Gorgonzola and Olive Stuffed Grape Leaves
Appetizer Greek

Gorgonzola and Olive Stuffed Grape Leaves

4.4

Prep
45 min
Cook
Total
45 min

Instructions

  1. 1 In a bowl, mix the green olives, kalamata olives, Gorgonzola cheese, macadamia nuts, basil, tomatoes, bell pepper, garlic, and brown sugar. Season with salt and pepper.
  2. 2 Lay each grape leaf flat, and place a heaped tablespoonful of the olive and Gorgonzola mixture in the center. Fold or roll the leaves around the mixture. Chill until serving.

By LINDA

Cranberry Macadamia Nut Bark
Dessert

Cranberry Macadamia Nut Bark

4.3

Prep
Cook
Total

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

Cookie Mix in a Jar X
Dessert

Cookie Mix in a Jar X

3.3

Prep
Cook
Total

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

Macadamia Nut Pie
Dessert

Macadamia Nut Pie

4.0

Prep
10 min
Cook
50 min
Total
60 min

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

Macadamia Nut Crusted Tilapia
Dinner

Macadamia Nut Crusted Tilapia

4.1

Prep
10 min
Cook
15 min
Total
25 min

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

Coconut Brittle
Dessert

Coconut Brittle

4.3

Prep
5 min
Cook
10 min
Total
75 min

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

Chantilly Cake Frosting

Chantilly Cake Frosting

4.6

Prep
Cook
Total

Instructions

  1. 1 Combine milk, sugar, egg yolks, butter and vanilla in a saucepan.
  2. 2 Cook on medium heat until thick, approximately 12 minutes. Stir constantly.
  3. 3 Remove from heat, and add coconut and macadamia nuts. Continue to stir until cool and thick enough to spread on your cake.
  4. 4 Frost. This will cover a 9x13 inch rectangular cake or a two 8 inch layer round cake.

By Linda Waddy

White Chocolate Macadamia Nut Cookies I
Dessert

White Chocolate Macadamia Nut Cookies I

4.3

Prep
15 min
Cook
17 min
Total
32 min

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

White Chocolate Macadamia Nut Cookies IV
Dessert

White Chocolate Macadamia Nut Cookies IV

4.6

Prep
15 min
Cook
8 min
Total
23 min

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

Macadamia Coconut Icebox Cookies
Dessert

Macadamia Coconut Icebox Cookies

3.7

Prep
Cook
Total

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

Mango Bars
Dessert

Mango Bars

4.0

Prep
15 min
Cook
42 min
Total
72 min

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

Easy Cranberry Cheesecake
Dessert

Easy Cranberry Cheesecake

5.0

Prep
15 min
Cook
15 min
Total
90 min

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

Macadamia Nut Brittle with Blueberries
Dessert

Macadamia Nut Brittle with Blueberries

Prep
5 min
Cook
6 min
Total
26 min

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

Macadamia Nut Chocolate Chip Cookies
Dessert

Macadamia Nut Chocolate Chip Cookies

4.6

Prep
15 min
Cook
12 min
Total
40 min

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

Bangin' Banana Bread

Bangin' Banana Bread

4.6

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  2. 2 In a mixing bowl, beat the butter and sugar together with an electric mixer until thoroughly blended. Beat in the eggs, one at a time, and add the bananas, baking soda, baking powder, salt, and vanilla extract. Stir in the flour by hand until barely combined, and gently fold the macadamia nuts into the batter.
  3. 3 Pour the batter into the prepared pan, and bake on the oven's middle shelf until a toothpick or cake tester inserted in the middle of the loaf comes out clean, 60 to 65 minutes.
  4. 4 Remove from oven, and let the loaf rest for 10 minutes before turning out from the pan.

By dad_can_cook

Hawaiian Baked Bananas
Dessert

Hawaiian Baked Bananas

4.1

Prep
15 min
Cook
20 min
Total
35 min

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

White Chocolate Macadamia Creme Brulee
Dessert French

White Chocolate Macadamia Creme Brulee

4.3

Prep
15 min
Cook
45 min
Total
60 min

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

Island Yam Bake
Dinner American

Island Yam Bake

4.3

Prep
15 min
Cook
55 min
Total
70 min

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

Keto Coconut Shrimp
Appetizer

Keto Coconut Shrimp

3.5

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Line a cookie sheet with parchment paper. Line a second cookie sheet with several layers of paper towels.
  2. 2 Mix coconut flour, onion powder, and garlic powder in a small bowl. Whisk eggs thoroughly in a second bowl.
  3. 3 Grind macadamia nuts in a food processor until coarsely chopped. Avoid overmixing or mixture will start to clump. Empty ground nuts into a third bowl; mix in coconut until blended.
  4. 4 Place each shrimp in the coconut flour mixture, lightly coating on all sides. Then dip in the egg, and finally in the macadamia-coconut mixture. Place on the parchment-lined cookie sheet; repeat with remaining shrimp.
  5. 5 Heat ghee in a large skillet over medium heat until melted; add shrimp. Cook, turning often, adding more ghee as needed, until golden brown and evenly cooked, 1 1/2 to 2 minutes per side. Drain shrimp on paper towels. Season with salt and pepper and serve.

By TanaAmen

Honey Nutty Granola
Breakfast

Honey Nutty Granola

Prep
10 min
Cook
31 min
Total
56 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C).
  2. 2 Combine oats, almonds, macadamia nuts, and coconut in a large bowl. Heat olive oil, honey, butter, and brown sugar together in a separate microwave-safe bowl in the microwave until butter is melted, 30 seconds to 1 minute.
  3. 3 Whisk butter mixture until brown sugar is dissolved; stir in salt, turmeric, and cinnamon. Pour butter mixture over oat mixture; toss to coat thoroughly. Spread granola evenly on a baking sheet.
  4. 4 Bake granola in preheated oven until well-toasted and golden brown, about 30 minutes. Cool on the baking sheet to set, about 15 minutes. Transfer to a large bowl; stir in raisins.

By Culinary Envy

Tropical Pineapple Banana Bread
Breakfast

Tropical Pineapple Banana Bread

4.5

Prep
20 min
Cook
70 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8 1/2x4 1/2 loaf pans.
  2. 2 Beat sugar and butter in a large mixing bowl on medium speed until creamy, about 2 minutes. Add eggs, one at a time, beating after each addition until just combined. Stir in mashed bananas, crushed pineapple, and vanilla.
  3. 3 Whisk flour, salt, baking soda, and cinnamon together in a separate bowl until well blended. Add macadamia nuts and stir until coated. Add flour mixture to the banana mixture; stir until just combined.
  4. 4 Divide batter evenly between the prepared loaf pans.
  5. 5 Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 1 hour and 10 minutes.
  6. 6 Cool in the pans for 10 minutes, then remove to a wire rack and allow to cool completely, about 20 minutes longer.

By Bibi