A Favorite Dessert Among Kamaiina
Good with Mango Ice Cream
Macadamia Lace Cookies have long been a favorite among Kamaiina cooks in Hawaii, as they go well with other desserts of the Islands, like Mango Ice Cream. In the minds of most people, Macadamia Nuts have a close association with Hawaii, and while this is true, like all other foods of Hawaii, they originated somewhere else, in this case Australia.
There are many recipes which add Chocolate, have gooey centers, and other variations. This is a classic, standfard old-line recipe that often appears as Luaus and barbecues.
Macadamia Lace Cookies
½ cup Unsalted Butter, that is 1 stick, melted and cooled to room temperature1 cup 1 cup firmly packed light Brown Sugar
1½ cups uncooked old-fashioned Rolled Oats
1 jar (3½ ounces) Macadamia Nuts, chopped
½ teaspoon Vanilla Extract
First, preheat the oven to moderate, 375° Fahrenheit. Line a baking sheet with aluminum foil. Lightly butter the foil and set aside.
Next, beat the Egg, Vanilla and Butter in a large bowl until smooth. Add the Sugar and beat more until smooth. Stir in the Oats and Macademia Nuts.
Drop the batter by generous teaspoonfulls, 2 inches apart, onto a foil-lined baking sheet. Do no more than eight cookies per sheet. Press the batter flat. Also, don’t drop uncooked batter on hot baking sheets. Cool them under cold water between bakings.
Bake the cookies inthe preheated moderate oven at 375° until golden brown arund the edges, about 8 to 10 minutes per batch. Cool the cookies completely on the foil. Carefully peel them away from the foil. Repeat to bake all the cookies.
The recipe makes 2 to 2½ dozen delicate lacy cookies with the flavor of Macadamia and the aroma of Vanilla and Butter.