Category Archives: Macadamia Nut

Sometimes You Feel Like a Macadamia Nut…

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Last night I made a clone of the macadamia nut cookies we had in Kauai. Basically, they are a shortbread cookie with fine ground macadamia nuts in the batter, and a dark chocolate coating.

Roll the dough into an approximation of a rectangle to minimize waste and chill for two hours. Cut the chilled dough into 1”x2” rectangles and place on a parchment lined cookie sheet. They do not spread so they can be placed fairly close together (like 1/4” – 1/2” apart.)

Once baked and completely cooled melt ~200g of dark chocolate and 1 Tbl corn syrup and dip one corner in the mix. Transfer the remainder to a piping bag. Sprinkle some coarse crushed macadamia nuts on the still wet chocolate and let the piping bag of chocolate cool and thicken slightly. Snip the end off the bag and pipe a chocolate swirl across the cookie. Leave to dry at room temperature or in the fridge.

QC said these may be the best cookies Dede’s Bakery and Confectionery ever made! High praise indeed.

Macadamia Nut Shortbread Cookies

INGREDIENTS
• 1 cup butter, room temperature
• 3/4 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups flour
• 1 cup macadamia nuts, coarsely chopped
• 8 oz. dark chocolate
• 1 Tbl corn syrup
• 1/4 cup macadamia nuts, finely chopped

METHOD

  1. Beat the butter until smooth and add in the powdered sugar and vanilla. Gradually add flour then mix in the 1 cup of chopped macadamia nuts.
  2. Transfer the batter to a sheet of parchment paper. Lay a second sheet over top and roll to 1/4-inch thickness. Try to shape into a rectangle as much as possible. Place it onto a cookie sheet and refrigerate for 2 hours.
  3. Preheat oven to 300°F and remove dough from refrigerator.
  4. Slice the cookie batter into 1×2 inch rectangles. Transfer to a cookie sheet lined with parchment and bake for 20 – 25 minutes. The edges should be slightly browned.
  5. Cool the cookies completely.
  6. Melt and mix the chocolate and corn syrup then dip the corner of the cookies in the chocolate. Gently remove any excess chocolate, lay it out on a sheet of parchment and sprinkle with some finely chopped macadamia nuts.
  7. Place into the fridge to set the chocolate and then serve.