Best 2 Rainforest Cookies Recipes

Embark on a culinary adventure to the heart of the rainforest and discover the tantalizing flavors of "rainforest cookies." These delectable treats are an explosion of vibrant hues and exotic ingredients, inspired by the lush vegetation and diverse wildlife that inhabit the tropical rainforests. Get ready to awaken your taste buds with a symphony of sweet, tangy, and savory notes, all harmoniously blended in these unique cookies. Each bite promises a journey through a vibrant rainforest, filled with surprises and unforgettable experiences. So, gather your ingredients, preheat your oven, and let's embark on this culinary expedition to create the most extraordinary rainforest cookies you've ever tasted.

Check out the recipes below so you can choose the best recipe for yourself!

RAINFOREST COOKIES

Rainforest Cookies image

This came from a cooking newsgroup I lurk in occasionally. Since it features coconut, and that's our ingredient of the month, I thought it was a timely recipe. They re soft butter cookies filled with all the tropical goodies, pineapple, macadamia nuts, and of course, coconut.

Provided by bayou-mimi

Categories Dessert

Time 32m

Yield 36 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup sugar
1/2 cup soft baking butter with canola oil
1 (8 ounce) can crushed pineapple with juice, well drained
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 (3 1/4 ounce) jar macadamia nuts, chopped
3/4 cup sweetened flaked coconut

Steps:

Heat oven to 350°F Combine sugar and Soft Baking Butter with Canola Oil in large bowl.
Beat at medium speed until creamy.
Add pineapple and vanilla; continue beating until well mixed.
Reduce speed to low; add flour and baking powder.
Beat until well mixed.
Stir in nuts and 1/4 cup coconut by hand.
Shape dough into 1-inch balls; dip top of each cookie into remaining coconut.
Place 2 inches apart onto ungreased cookie sheets.
Bake in oven 12-15 minutes or until set.

RAINFOREST NANAIMO BARS

Rainforest Nanaimo Bars image

Rainforest Nanaimo Bars This is a twist on the very popular Nanaimo bar from Canada. With the addition of peanut butter and mascarpone cheese to the filling and macadamia nuts to the cookie base, it is a scrumptious dressed-up, no-bake bar cookie that is still easy for children to prepare and freezes well-just skip the "serve" step, wrap in plastic wrap then in aluminum foil and freeze until you're ready to serve it. Some of the sugar and fat has been modified from more traditional Nanaimo Bar recipes for this Rainforest version, but it is still a very rich bar.

Provided by East Wind Goddess

Categories Bar Cookie

Time 1h

Yield 16 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon butter
1 banana
1/4 cup Splenda sugar substitute
1/3 cup cocoa
1 large egg
1 3/4 cups graham cracker crumbs
1 cup shredded coconut
1/2 cup finely chopped macadamia nuts
1/3 cup mascarpone cheese
1/3 cup peanut butter
1/2 cup confectioners' sugar
6 ounces 70% cacao bittersweet chocolate, chopped
4 ounces heavy cream
1 tablespoon Splenda sugar substitute
2 ounces brewed espresso

Steps:

Note: Line an 8 by 8-inch baking pan aluminum foil, leaving extra to hang over the edge (this will make it easier to serve later).
Make the cookie base. Put the butter in the top part of a double boiler. Bring the bottom pan filled with an inch or so of water to a very slow simmer over medium-low heat. Set the top over the water-filled pan. Once the butter is melted, add the banana, Splenda Sugar Blend and cocoa, and stir to combine. Add the egg and cook, stirring constantly with a whisk, for about 5 minutes until warm to the touch and slightly thickened. Remove from the heat and stir in graham crumbs, coconut and nuts. Press the dough firmly into the prepared pan. (Save the pan of water for melting the chocolate later.)
Make the filling: Beat the mascarpone, peanut butter and confectioners' sugar together in a medium bowl with an electric mixer until light. Spread over the cookie and freeze.
Make the ganache: Put the chocolate, espresso and cream in the top of the double boiler, and set over the barely simmering water. Stir in the Splenda Sugar Blend, then stir occasionally until melted and smooth. Remove from the heat and let cool slightly. The ganache should have a sheen to it, and hold together well. When cool but still pourable, spread the chocolate layer over the chilled peanut butter layer and smooth over. You can press additional nuts into the top at this point fpr decoration. Freeze for 30 minutes.
Serve: Remove from the freezer and let sit at room temperature for 5 minutes. Pull out of the pan and transfer to a cutting surface. Cut into 1-inch squares and serve cool or at room temperature.

Tips:

Use high-quality chocolate chips. This will make a big difference in the taste of your cookies.
Don't overmix the dough. Overmixing will make the cookies tough.
Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
Bake the cookies until they are just set. Overbaking will make the cookies dry and crumbly.
Let the cookies cool completely before storing them. This will help them keep their shape and texture.

Conclusion:

Rainforest cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their chewy texture and rich chocolate flavor, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give rainforest cookies a try. You won't be disappointed!