Macadamia Nut Crunchies the Editors of Publications International, Ltd.
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|
|1-1/4||cups all-purpose flour|
|1/3||cup unsweetened flaked coconut*|
|1/2||teaspoon baking powder|
|1||jar (3-1/2 ounces) macadamia nuts, coarsely chopped (about 3/4 cup)|
*Unsweetened flaked coconut is available in health food stores.
- 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.
|Serving Size:||1 cookie|
|Calories from Fat||55 %|
|Total Fat||6 g|
|Saturated Fat||3 g|
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