Macadamia Nut Crunchies
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Macadamia Nut Crunchies
Yield: Makes 2 dozen cookies
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)
Preparation:
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 |
This recipe appears in:
Nut