TLC Cooking "Macadamia Nut Crunchies"

Macadamia Nut Crunchies

Macadamia Nut Crunchies

YIELD Makes 2 dozen cookies
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INGREDIENTS

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.

PREPARATION:

Preheat oven to 375°F. Lightly grease cookie sheets.
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.
Bake 10 to 12 minutes or until lightly browned. Cool on wire racks. Store in tightly covered container.

This recipe appears in: Nut

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Fat	1-1/2
Starch	1/2

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