Best 5 Hawaiian Macadamia Coconut Squares Recipes
Aloha! Are you craving a sweet and tropical treat that transports you to the sunny shores of Hawaii? Look no further than our ultimate guide to "Hawaiian Macadamia Coconut Squares". These delectable squares boast a symphony of flavors that will tantalize your taste buds. The base layer is a buttery shortbread crust, followed by a layer of velvety white chocolate ganache, and topped with a generous layer of toasted macadamia nuts and shredded coconut. Each bite is a harmonious blend of textures and flavors that will leave you dreaming of the islands. Whether you're a seasoned baker or just starting out, we'll take you through the steps of creating these Hawaiian treats that are perfect for any occasion. Let's dive right in and explore the world of "Hawaiian Macadamia Coconut Squares"!
Check out the recipes below so you can choose the best recipe for yourself!
MACADAMIA COCONUT COOKIE BARS
Provided by Rachael Ray : Food Network
Categories dessert
Time 25m
Yield 16 bars
Number Of Ingredients 5
Steps:
- 9 by 12-inch baking dish
- Preheat oven to 375 degrees F.
- To cookie mix prepared to package directions, add nuts, coconut and white chocolate chips. Butter the baking dish and spread cookie dough evenly into a thin layer across the baking dish. Bake bars for about 20 minutes, or until lightly golden brown. Remove from oven, and cool slightly. Then cut into squares, remove with offset spatula and serve.
HAWAIIAN MACADAMIA-COCONUT SQUARES
Instant coffee powder adds intrigue to these rich, chewy bars.
Provided by Judy Farris
Categories Macadamia Nut Cookies
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (170 degrees C). Grease a 9 X 13 inch baking pan; set aside.
- In a large mixing bowl, beat butter, 1 cup brown sugar, instant coffee powder, 1/4 teaspoon cinnamon and 1/4 teaspoon salt until light and fluffy.
- Stir in flour 1/2 cup at a time, blending well after each addition. Spread evenly in prepared pan.
- Bake 20 minutes. Cool in pan on rack 15 minutes.
- In a large bowl, beat eggs and vanilla with remaining 1 cup brown sugar, 1/4 teaspoon cinnamon and 1/4 teaspoon salt. Stir in coconut and macadamias.
- Spread evenly over cooled baked layer. Bake 40 to 50 minutes, or until golden brown and firm to the touch.
- Use a knife to loosen cookies around edges while warm. Cool completely in pan on rack. Cut into 48 (about 1 1/2 inch) squares, cutting 6 strips one way and 8 strips the other way. Store in an airtight container at room temperature 1 week; freeze for longer storage.
Nutrition Facts : Calories 294 calories, Carbohydrate 30.9 g, Cholesterol 43.6 mg, Fat 18.6 g, Fiber 1.9 g, Protein 3.1 g, SaturatedFat 8 g, Sodium 135.2 mg, Sugar 20.7 g
HAWAIIAN MACADAMIA-COCONUT SQUARES
Instant coffee powder adds intrigue to these rich, chewy bars.
Provided by Judy Farris
Categories Macadamia Nut Cookies
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (170 degrees C). Grease a 9 X 13 inch baking pan; set aside.
- In a large mixing bowl, beat butter, 1 cup brown sugar, instant coffee powder, 1/4 teaspoon cinnamon and 1/4 teaspoon salt until light and fluffy.
- Stir in flour 1/2 cup at a time, blending well after each addition. Spread evenly in prepared pan.
- Bake 20 minutes. Cool in pan on rack 15 minutes.
- In a large bowl, beat eggs and vanilla with remaining 1 cup brown sugar, 1/4 teaspoon cinnamon and 1/4 teaspoon salt. Stir in coconut and macadamias.
- Spread evenly over cooled baked layer. Bake 40 to 50 minutes, or until golden brown and firm to the touch.
- Use a knife to loosen cookies around edges while warm. Cool completely in pan on rack. Cut into 48 (about 1 1/2 inch) squares, cutting 6 strips one way and 8 strips the other way. Store in an airtight container at room temperature 1 week; freeze for longer storage.
Nutrition Facts : Calories 294 calories, Carbohydrate 30.9 g, Cholesterol 43.6 mg, Fat 18.6 g, Fiber 1.9 g, Protein 3.1 g, SaturatedFat 8 g, Sodium 135.2 mg, Sugar 20.7 g
HAWAIIAN SQUARES
Make and share this Hawaiian Squares recipe from Food.com.
Provided by bert2421
Categories Dessert
Time 1h
Yield 24 squares
Number Of Ingredients 10
Steps:
- Cream the 1/2 cup butter and blend in brown sugar and vanilla.
- Add flour and mix thoroughly.
- Press into bottom of 9" cake pan.
- Bake 15 minutes at 350 degrees F.
- Let cool 5 minutes.
- Spread with crushed pineapple.
- Beat together all the topping ingredients and spread over crushed pineapple/.
- Return to oven and bake 30 minutes more.
- Cool- cut into squares.
- Store in fridge.
Nutrition Facts : Calories 150.2, Fat 7.4, SaturatedFat 4.9, Cholesterol 24.1, Sodium 56, Carbohydrate 20.2, Fiber 0.5, Sugar 13.9, Protein 1.3
HAWAIIAN MACADAMIA COCONUT CRISPS
From LCBO's Food and Drink Magazine. These cookies may be stored in an airtight container up to 1 week, if they last that long.
Provided by Dreamer in Ontario
Categories Drop Cookies
Time 42m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (180°C).
- In a large bowl, cream butter and both sugars.
- Add egg and beat well.
- Add orange rind and beat well.
- In a separate bowl, combine flour, oats, baking powder and salt and beat into creamed mixture.
- Stir in coconut and macadamia nuts.
- Drop by tablespoonfuls onto buttered baking sheets, about 2-inches apart. Press down the tops with a fork to flatten slightly.
- Bake for 12 to 15 minutes or until edges are golden.
- Cool for 2 minutes before removing from sheet and cool on wire racks.
Nutrition Facts : Calories 147.2, Fat 9, SaturatedFat 4.4, Cholesterol 18.7, Sodium 96.2, Carbohydrate 16.1, Fiber 0.9, Sugar 9.7, Protein 1.5
Tips:
- Use fresh coconut. Fresh coconut has a sweeter and more delicate flavor than dried coconut. If you don't have fresh coconut, you can use unsweetened shredded coconut, but it will not be as flavorful.
- Toast the macadamia nuts. Toasting the macadamia nuts brings out their flavor and makes them more crunchy. You can toast them in a pan over medium heat or in a preheated oven at 350 degrees Fahrenheit for 5-7 minutes.
- Don't overmix the batter. Overmixing the batter will make the squares tough. Mix just until the ingredients are combined.
- Bake the squares until they are golden brown. The squares should be golden brown on top and the edges should be slightly crispy. If the squares are not done baking, they will be too soft and gooey.
- Let the squares cool completely before cutting them. This will help them to hold their shape and prevent them from crumbling.
Conclusion:
Hawaiian macadamia coconut squares are a delicious and easy-to-make treat. They are perfect for any occasion, from potlucks to picnics to holiday parties. With their sweet and nutty flavor, these squares are sure to be a hit with everyone who tries them.
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