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Macadamia Nut Crunchies

Macadamia Nut Crunchies

Macadamia Nut Crunchies


Makes 2 dozen cookies


1/2 cup mashed ripe banana (about 2 medium bananas)
1/3 cup butter or margarine, melted
1/4 cup no-sugar-added pineapple fruit spread
1 egg, beaten
1 teaspoon vanilla
1-1/4 cups all-purpose flour
1/3 cup unsweetened flaked coconut*
1/2 teaspoon baking powder
1/2 teaspoon salt
1 jar (3-1/2 ounces) macadamia nuts, coarsely chopped (about 3/4 cup)

*Unsweetened flaked coconut is available in health food stores.


  1. Preheat oven to 375°F. Lightly grease cookie sheets.
  2. Combine banana, melted butter, fruit spread, egg and vanilla in medium bowl. Add flour, coconut, baking powder and salt; mix well. Stir in nuts. Drop tablespoonfuls of dough 2 inches apart onto prepared cookie sheets.
  3. Bake 10 to 12 minutes or until lightly browned. Cool on wire racks. Store in tightly covered container.

Nutritional Information

Serving Size: 1 cookie
Fiber 1 g
Carbohydrate 10 g
Cholesterol 16 mg
Saturated Fat 3 g
Total Fat 6 g
Calories from Fat 55 %
Calories 101
Protein 1 g
Sodium 89 mg

Dietary Exchange

Fat 1-1/2
Starch 1/2

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