#macadamianut

These Seaside Beach Cookies are a delectable treat to enjoy during your Seaside, Florida weekend getaway. These cookies, packed with chocolate chips, macadamia nuts, and coconut, evoke the flavors of the tropics and the relaxation of the beach.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed light brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup chocolate chips. 1/2 cup chopped macadamia nuts. 1/2 cup shredded coconut.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on the bottom of a baking sheet. Mix the flour, baking soda, and salt together in a medium-sized bowl using a whisk. Then, in a different large bowl, beat the butter, white sugar, and brown sugar together until they are light and fluffy. Add the egg and vanilla extract and mix them in well. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Mix in the macadamia nuts, chocolate chips, and coconut shreds. Place cookie dough spoonfuls on the baking sheet that has been prepared, leaving about 2 inches between each one. After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden and the middles are still a little soft. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down.

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in a decadent treat without the guilt with this Low Carb Coconut Cheesecake with Macadamia Nut Crust. Creamy coconut-infused cheesecake sits atop a crunchy macadamia nut crust, offering a delightful blend of flavors and textures. This gluten-free dessert is perfect for those following a low-carb lifestyle or anyone looking for a deliciously satisfying treat.

Ingredients: 1 1/2 cups unsweetened shredded coconut. 1 cup macadamia nuts. 1/4 cup coconut oil, melted. 16 oz cream cheese, softened. 1/2 cup powdered erythritol or preferred low-carb sweetener. 1/4 cup unsweetened coconut milk. 2 tsp vanilla extract. 4 large eggs.

Instructions: Warm the oven up to 325F 160C. Shred the coconut and grind the macadamia nuts in a food processor until the mixture is very fine. Blend in the melted coconut oil until everything is well mixed. Making an even crust, press the mixture into the bottom of a 9-inch springform pan that has been greased. Once the crust is done, take it out of the oven and let it cool. Cream cheese and powdered erythritol should be mixed together in a large bowl until they are smooth and creamy. Mix in the vanilla extract and coconut milk until everything is well mixed. Add the eggs one at a time and beat until they are fully mixed in. After the crust has cooled, pour the cheesecake mix on top of it. Bake for 45 to 50 minutes, or until the middle is almost set but still has a little give to it. For about an hour, leave the oven door open and turn off the heat. This will let the cheesecake cool. Take it out of the oven and let it cool all the way down. Then put it in the fridge for at least 4 hours or overnight. Cut it up and serve it cold. Have fun!

Prep Time: 20 minutes

Cook Time: 60 minutes

Indulge in the creamy goodness of this gluten-free no-churn roasted macadamia ice cream. It's easy to make and loaded with the rich flavor of roasted macadamia nuts. Perfect for satisfying your ice cream cravings!

Ingredients: 2 cups roasted macadamia nuts. 1 can 14 oz sweetened condensed milk. 2 cups heavy cream. 1 teaspoon vanilla extract. 1/2 cup powdered sugar. Pinch of salt.

Instructions: In a food processor, pulse the roasted macadamia nuts until they turn into fine crumbs. In a large mixing bowl, combine the sweetened condensed milk and vanilla extract. Mix well. In a separate mixing bowl, whip the heavy cream until stiff peaks form. Gradually fold the whipped cream into the condensed milk mixture until fully combined. Add the macadamia nut crumbs and powdered sugar to the mixture. Fold them in gently. Add a pinch of salt and mix well to enhance the flavors. Pour the ice cream mixture into a freezer-safe container, spreading it evenly. Cover the container with plastic wrap or a lid and freeze for at least 4 hours or until the ice cream is firm. Once the ice cream is ready, scoop it into bowls or cones, and enjoy your delicious gluten-free roasted macadamia ice cream!

Prep Time: 20 minutes

Cook Time: 240 minutes

Indulge in the perfect blend of sweet white chocolate and buttery macadamia nuts with these delightful cookies.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup packed light brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup white chocolate chips. 1 cup chopped macadamia nuts.

Instructions: Preheat the oven to 350F 175C. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and creamy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix until just combined. Fold in the white chocolate chips and chopped macadamia nuts. Drop rounded tablespoons of cookie dough onto ungreased baking sheets. Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy these delicious White Chocolate Macadamia Nut Cookies!

Prep Time: 20 minutes

Cook Time: 10-12