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Chocolate Macadamia Nut Shortbread Cookies Recipe
This fabulous Hawaiian cookie recipe is a winner when you really want
to impress your friends and family. Dark chocolate chips may be used
instead. Serve with perfectly brewed 100% Hawaiian Coffee.
• 1 cup butter, softened
• 3/4 cup powdered sugar
• 2 cups flour, sifted
• 1 1/2 tsp. shortening
• 1 tsp vanilla
• 1 cup unsalted Macadamia Nuts (coarsely chopped)
• 1/4 cup unsalted Macadamia Nuts (finely chopped)
• 1 cup chocolate chips
In large bowl, cream butter, sugar and vanilla together. Slowly stir
in flour until well blended. Add coarsely chopped macadamia nuts. On
waxed paper shape cookie dough into a roll approximately two inches in
diameter. Roll waxed paper around dough then wrap the roll in aluminum
foil. Place in refrigerator, chilling at least 2 hours or more.
Preheat oven to 300 degrees. Remove chilled cookie dough and cut roll
into slices between 1/4 and 1/2 inch thick. Place on ungreased cookie
sheet and bake for approximately 20 minutes or until they turn golden
brown around the edges.
While cookies cool on a wire rack, pour 1/4 cup finely chopped
macadamia nuts into small bowl. Melt chocolate chips in a bowl in
microwave. Add shortening to warm, melted chocolate chips, blending
well. Dip one end of each cookie into chocolate, then into the finely
chopped macadamia nuts and place on wax paper. Refrigerate cookies
until chocolate hardens. Store in cool place.
Pesto "Hawaiian Style"
• 1 cup well packed fresh basil leaves
• 3/4 cup chopped, toasted unsalted Macadamia Nuts
• 2 cloves crushed fresh garlic
• 1/2 cup grated parmesan cheese
• 1/3 - 1/2 cup Hawaii's Gold Macadamia Oil
Place fresh basil leaves, macadamia nuts, garlic and parmesan cheese
in food processor blending until well combined. While keeping the food
processor going slowly drizzle in the Macadamia Oil, blending until
mixture is smooth and thick. Use pesto on pasta, meats as well as
spreading some on thin slices of toasted baguette.
Pineapple Macadamia Nut Upside-down Cake
...is a Hawaiian treat for the whole family and it's easy to make. I
make mine in a 13 x 9 glass baking pan instead of a skillet.
• 1/2 cup butter
• 1 1/2 cups brown sugar
• 1 (20 ounce) can sliced pineapple
• ½ cup unsalted Macadamia Nuts
• 1 (18.25 ounce) package white cake mix
1. Melt the butter over medium high heat in the iron skillet. Remove
from the heat and sprinkle the brown sugar evenly to cover the butter.
Next, arrange pineapple rings around the bottom of the pan, one layer
deep. Sprinkle the macadamias evenly over the pineapple. Prepare the
cake mix as directed on the box; substitute some of the pineapple
juice for some of the liquid in the directions. Pour the batter over
the pineapple macadamia layer.
2. Bake as directed by the cake mix directions. Cool for 10 minutes,
then carefully turn out onto a plate. Do not let the cake cool too
much or it will be stuck to the pan.