Chocolate Coconut Macadamia Drops Recipes

Steps:

• Line a 24-count mini muffin tin with cupcake liners. In a large bowl, mix together the macadamia nuts, papaya and pineapple.
• Over a double boiler or in the microwave, melt the chocolate. Pour the melted chocolate over the nut and fruit mixture and stir to combine. The nuts and fruit should be completely coated in chocolate. Divide the mixture evenly among the cupcake liners, about 2 tablespoons in each. Sprinkle the toasted coconut or Hawaiian pink salt over the melted chocolate to garnish, if desired. Refrigerate to set for about 30 minutes.

Steps:

• In a microwave, melt baking chips and shortening; stir until smooth. Add the coconut, cereal and nuts., Drop by teaspoonfuls onto waxed paper; let stand until set. Store in an airtight container at room temperature.

Steps:

• Preheat oven to 375 degrees F.
• In a large mixing bowl, combine all ingredients for cookies except the white chocolate chips. Stir until soft dough forms.
• Drop cookie dough by tablespoonfuls onto ungreased cookie sheet. Bake for 15 to 16 minutes or until edges are light golden brown. Remove from oven and cool 1 minute.
• Melt white chocolate chips in microwave in 30 second intervals, stirring each time, until smooth. Drizzle over cookies.

Steps:

• Heat sugar, milk, vanilla, cocoa and butter to boil.
• Boil for 3 minutes only (use a timer).
• Take pot off stove.
• Mix in remaining ingredients.
• Drop by spoonful onto ungreased waxed paper.
• Let cool before eating.
• Makes 4 dozen.

Steps:

• Microwave chocolate in glass bowl at 50% power, in 30 second increments, stirring after each, until chocolate is melted and smooth when stirred.
• Stir in nuts and coconut, mixing well to combine.
• Drop the mixture by heaping teaspoons onto wax paper lined baking sheets.
• Refrigerate until firm, approximately 15-30 minutes. Enjoy!