Georg Dionysius Ehret - Ananas
Ananas
Georg Dionysius Ehret
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La Belle Cuisine - More Cookie Recipes

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Pineapple, Coconut and Macadamia Nut Gems

 

 

 

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  Genevieve Sargent - Still Life with Majolica Bowl
Still Life with Majolica Bowl
Genevieve Sargent
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Pineapple, Coconut and Macadamia Nut Gems
Gourmet December 1990

1 stick (1/2 cup) unsalted butter, softened
1 cup confectioner's sugar
1/2 cup pineapple preserves
1 cup all-purpose flour
1/2 teaspoon baking powder
1 1/2 cups sweetened flaked coconut
1 cup chopped macadamia nuts

In a large bowl cream together the butter and sugar until light and fluffy and stir in the preserves, flour, baking powder, coconut, and macadamia nuts, stirring until the mixture is combined well. Drop tablespoonfuls of the batter
2 inches apart onto greased baking sheets and bake the cookies in the
middle of a preheated 375-degree F. oven for 10 to 12 minutes, or until
they are golden. Transfer the cookies to a rack and let them cool.
Makes about 36 cookies.


Featured Archive Recipes:
Pecan Coconut Squares
Date Bars Kristina's Bakery
Chewy Coconut Macadamia Bars
Magic Cookie Bar Collection

 

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