LIME COCONUT-MACADAMIA OATMEAL COOKIES

Recently I shared a recipe for Lime-Coconut Oatmeal Cookies that featured the always lovely and tasty Craisins. This week, I substituted macadamia nuts for Craisins. And, oh, are they good!

Lime-Coconut-Macadamia Oatmeal Cookies 2

6 tbsp unsalted butter, softened

1/2 cup brown sugar

1/4 cup granulated white sugar

1 egg

1 tsp pure vanilla extract

zest of 1 lime, divided

2 tbsp fresh lime juice

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1-1/4 cups shredded sweetened coconut, divided

1-1/2 cups old-fashioned oats (not quick cooking)

1 cup coarsely chopped macadamia nuts, divided (since I used roasted and salted macadamias, I cut back on the salt in this recipe)

1/2 cup all-purpose flour

1) Preheat oven to 350 degrees

2) In large bowl, cream butter and both sugars with mixer on high speed until light and fluffy

3) On medium speed, beat in egg, vanilla, lime zest (save a large pinch for cookie tops after baking), lime juice, baking powder, baking soda, and salt

4) Beat in 1 cup coconut (reserving 1/4 cup) and oats; stir in 3/4 cup macadamia nuts (reserving 1/4 cup), and flour (dough will be on the moist side)

5) Drop dough by tablespoonfuls onto cookie sheet, press a pinch of coconut and a couple pieces of reserved macadamia nuts into tops; bake 10-12 minutes until cookies are golden but still soft

6) Remove from oven and transfer cookies to wire rack; when cool, scatter with tiny pinches of reserved lime zest; enjoy!

Makes: 2 dozen cookies

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 04/29/12

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CHOCOLATE-DIPPED CARAMEL SALTINES

Saltines. Caramel. Chocolate. Three ingredients that make for a nice substitute for Starbucks’ delicious Salted Caramel Hot Chocolate. Just ask Junior Too 🙂

30 saltine crackers

15 caramels, wrappers removed

4-1 oz semi-sweet baking chocolate squares (I used Baker’s brand)

coarse-ground sea salt (optional)

1) Lay out 15 crackers; place one caramel in center of each cracker; top with remaining 15 crackers

2) Place four cracker “sandwiches” on microwave-safe plate and microwave 30 seconds (depending on your microwave, you may need to heat a little more or less); remove from microwave; immediately–and gently–press down on top cracker until caramel spreads to edges; repeat with remaining “sandwiches”

3) In top of double boiler, melt chocolate; dip tops of each cracker into melted chocolate and set aside (if you like them salty, now is the time to sprinkle a bit of salt on the chocolate; refrigerate at lest 15 minutes to allow chocolate to set

4) These are delicious chilled but a little hard on the teeth; if you prefer, set out 10-15 minutes before serving to allow caramel to soften

Makes: 15 super yummy treats

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 06/29/12–yep, the one that disappeared into a black hole.