Macadamia Nut Crunchies
Yield
24 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 2 | medium |
bananas
ripe, mashed |
|
| ⅓ | cup |
butter
melted |
|
| ¼ | cup |
pineapple fruit spread
|
* |
| 1 | teaspoon |
vanilla extract
|
|
| 1 ¼ | cups |
all-purpose flour
|
|
| ⅓ | cup |
coconut
flaked unsweetened |
*
|
| ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 3 ½ | ounces |
macadamia nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 2 | medium |
bananas
ripe, mashed |
|
| 79 | ml |
butter
melted |
|
| 59 | ml |
pineapple fruit spread
|
* |
| 5 | ml |
vanilla extract
|
|
| 296 | ml |
all-purpose flour
|
|
| 79 | ml |
coconut
flaked unsweetened |
*
|
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 101.2 | ml/g |
macadamia nuts
chopped |
|
Directions
Preheat oven to 375℉ (190℃).
Combine egg, banana, butter, fruit spread, and vanilla in medium bowl.
Add flour, coconut, baking powder, and salt; mix well.
Stir in nuts.
Drop tablespoonsful of dough 2 inches apart onto lightly greased cookie sheets.
Bake 10 to 12 minutes, until lightly browned.
Cool on wire racks.
Store in tightly covered container.
