Hawaiian Delight Cookies
Yield
12 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| 8 | ounces |
cream cheese
soften |
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
macadamia nuts
chopped |
*
|
| 3 | large |
eggs
beaten |
|
| 1 ½ | cups |
brown sugar
packed |
*
|
| ½ | cup |
coconut
shredded |
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 231.2 | ml/g |
cream cheese
soften |
|
| 591 | ml |
all-purpose flour
|
|
| 237 | ml |
macadamia nuts
chopped |
*
|
| 3 | large |
eggs
beaten |
|
| 355 | ml |
brown sugar
packed |
*
|
| 118 | ml |
coconut
shredded |
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
Directions
Cream butter and cream cheese; gradually add 2½ cups flour, beating until well blended.
Shape dough into 1 inch balls. Pat balls into greased muffin pans, shaping into shells.
Sprinkle ½ cup chopped nuts evenly over shells.
Combine eggs and brown sugar in a medium bowl; mix well.
Stir in remaining ½ cup chopped nuts, coconut and remaining ingredients.
Pour mixture evenly into shells, filling half full.
Bake at 350℉ (180℃) for 15 to 18 minutes.
Reduce heat to 250 F and bake for 10 minutes.
