MACADAMIA-COFFEE BEAN COOKIES
Nearly anyone who loves coffee will perk up for this java-infused cookie. What hot beverage would you pair these treats with? There's only one answer! -Kathleen Specht, Clinton, Montana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the cookie mix, egg, oil and water until blended. Stir in coffee beans and nuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until set. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 148 calories, Fat 9g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 82mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
COFFEE-CHOCOLATE MACADAMIA COOKIES
We cook all the time here at the firehouse, and cookies for the annual cookie swap are no exception. We love the strong tastes in this cookie and often have them on hand for the guys to snack on. The better espresso powder you get, the better these cookies taste, and you could always add more if you wanted a stronger coffee flavor.
Provided by Food Network
Categories dessert
Time 32m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Lightly grease 2 cookie sheets and set aside.
- Melt chocolate in a double boiler set over barely simmering water or in the microwave at 50 percent power. Allow to cool to room temperature.
- In a mixer, beat the butter and sugar until smooth, about 3 minutes. Add the eggs 1 at a time, beating well after each egg is added. Beat in the vanilla and the espresso. Gradually add the flour, beating well after each addition until just combined and scraping down the sides of the bowl, as necessary. Add baking soda and salt. Mix in the melted chocolate and then the nuts. Drop the batter by 2 tablespoons onto the greased cookie sheets, leaving 2 inches between each cookie. Bake until soft and lightly crisped around the edges, about 12 minutes, rotating pans halfway through cooking. Cool on wire racks.
COFFEE-CHOCOLATE MACADAMIA COOKIES
We cook all the time here at the firehouse, and cookies for the annual cookie swap are no exception. We love the strong tastes in this cookie and often have them on hand for the guys to snack on. The better espresso powder you get, the better these cookies taste, and you could always add more if you wanted a stronger coffee flavor.
Provided by Food Network
Categories dessert
Time 32m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Lightly grease 2 cookie sheets and set aside.
- Melt chocolate in a double boiler set over barely simmering water or in the microwave at 50 percent power. Allow to cool to room temperature.
- In a mixer, beat the butter and sugar until smooth, about 3 minutes. Add the eggs 1 at a time, beating well after each egg is added. Beat in the vanilla and the espresso. Gradually add the flour, beating well after each addition until just combined and scraping down the sides of the bowl, as necessary. Add baking soda and salt. Mix in the melted chocolate and then the nuts. Drop the batter by 2 tablespoons onto the greased cookie sheets, leaving 2 inches between each cookie. Bake until soft and lightly crisped around the edges, about 12 minutes, rotating pans halfway through cooking. Cool on wire racks.
MACADAMIA TOFFEE CHIP COOKIES
Make and share this Macadamia Toffee Chip Cookies recipe from Food.com.
Provided by Julesong
Categories Drop Cookies
Time 42m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 F degrees. Line baking sheet with a Silpat baking mat or parchment paper, and set aside (it's even better if you have two sets of baking sheets and Silpats).
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugars and beat on medium speed until light and fluffy, about 2 minutes.
- Scrape down sides of the bowl and add eggs and vanilla extract, and beat to combine.
- In a medium bowl, whisk flours, baking soda, and salt until combined.
- Add dry mixture to the wet mixture in electric mixer bowl, then add in the toffee chips and macadamia nuts.
- Scoop dough out onto prepared baking sheets using a 1/2-ounce ice-cream scoop, placing them about 2 inches apart.
- Flatten cookies slightly with the palm of your hand.
- Bake at 350 degrees F until golden and just set, about 15 minutes. If you have two sets of baking sheets and Silpats, as recommended, rotate the sheets between the oven racks halfway through to ensure even browning.
- Transfer the sheets to a wire rack to cool, about 5 minutes.
- Transfer cookies from sheet to rack to cool completely.
- Store in an airtight container for up to 1 week.
- Note: this is an adopted recipe, and I have not had the chance to make them, yet.
NO BAKE MACADAMIA NUT COOKIES
A twist from the usual no bake cookie recipe using macadamia nut butter!
Provided by BINKIE2
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 20m
Yield 36
Number Of Ingredients 7
Steps:
- Place white sugar, brown sugar, butter, milk, and carob powder in a large pan over medium-high heat; bring to a boil. Boil for 2 minutes, stirring occasionally.
- Remove the pan from the heat, and stir in macadamia nut butter until dissolved. Stir in oatmeal until well incorporated. Drop onto a waxed paper lined cookie sheet, and place in the refrigerator to cool.
Nutrition Facts : Calories 102.1 calories, Carbohydrate 16.9 g, Cholesterol 6.8 mg, Fat 3.7 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 1.8 g, Sodium 22.2 mg, Sugar 11.9 g
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