Best 2 Chocolate Dipped Macadamia Cookies Recipes
Indulge in a delightful journey of flavors with our meticulously curated collection of chocolate-dipped macadamia cookies recipes. These heavenly treats are a symphony of textures and tastes, featuring crisp edges, chewy centers, and a generous coating of rich chocolate. The nutty crunch of macadamia nuts adds an irresistible dimension to each bite, while the subtle sweetness of the cookies balances perfectly with the decadent chocolate.
Our collection boasts a diverse range of recipes, catering to various dietary preferences and culinary skills. From classic chocolate-dipped macadamia cookies, elevated with a touch of sea salt, to gluten-free and vegan alternatives, there's a recipe here to satisfy every palate. Embrace the simplicity of our 30-minute recipe, ideal for busy bakers, or embark on a more elaborate adventure with our double chocolate-dipped macadamia cookies, featuring a luscious chocolate ganache filling.
For those seeking a healthier indulgence, our dark chocolate-dipped macadamia cookies, sweetened naturally with honey and maple syrup, offer a guilt-free pleasure. And for those with a sweet tooth, our white chocolate-dipped macadamia cookies, adorned with a sprinkling of colorful sprinkles, are a playful and delightful treat.
CHOCOLATE-DIPPED MACADAMIA SHORTBREAD COOKIES
I've been trying to find a recipe that is at least half as good as Big Island Candy's version. I'm posting this here to try out soon!
Provided by Pikake21
Categories Dessert
Time 40m
Yield 24-46 cookies
Number Of Ingredients 7
Steps:
- In large mixing bowl, beat butter, sugar and vanilla until light and fluffy. Gradually stir in flour until well blended.
- Stir in macadamia nuts.
- Place dough on wax paper and shape into a roll two inches in diameter.
- Wrap in paper and foil and chill at least two hours or overnight.
- Preheat oven to 300 degrees.
- Cut roll into slices approximately 1/4 to 1/2 inch thick.
- Bake on ungreased baking sheet for 20 minutes or until cookies begin to brown.
- Remove from oven; cool on wire rack.
- Meanwhile, in a small bowl melt chocolate chips (microwave works well) and stir in shortening.
- Mix well.
- Dip one end of each cookie into chocolate mixture and place on wax paper.
- Refrigerate cookies until chocolate hardens.
- Store in cool place.
CHOCOLATE-DIPPED MACADAMIA COOKIES
These cookies benefit from the addition of buttery, rich macadamia nuts and a dip in luscious chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 17
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees with racks in upper and lower thirds. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until light and fluffy, 2 minutes. Add egg yolk, lemon zest and juice, and salt and beat until combined; beat in nuts. With mixer on low, add flour and beat just until combined, 2 minutes. Form dough into a 4 1/2-inch-long log, wrap in plastic, and freeze until firm, 30 minutes. Cut into 1/4-inch slices, transfer to 2 parchment-lined baking sheets, and freeze 5 minutes. Bake until golden at edges, 14 minutes, rotating sheets halfway through. Let cookies cool completely on wire racks.
- Microwave chocolate in 30-second increments, stirring after each, until melted. Dip half of each cookie into chocolate; transfer to parchment-lined baking sheets. Chill until set, 10 minutes.
Nutrition Facts : Calories 157 g, Fat 12 g, Fiber 1 g, Protein 2 g
Tips:
- Use high-quality chocolate: The quality of the chocolate you use will greatly affect the taste of your cookies. Use a good-quality semisweet or bittersweet chocolate that contains at least 70% cacao.
- Toast the macadamia nuts: Toasting the macadamia nuts will bring out their flavor and make them more crunchy. To toast the nuts, spread them out on a baking sheet and bake them at 350 degrees Fahrenheit for 5-7 minutes, or until they are golden brown.
- Don't overmix the dough: Overmixing the dough will make the cookies tough. Mix the dough just until the ingredients are combined.
- Chill the dough before baking: Chilling the dough will help the cookies hold their shape and prevent them from spreading too much. Chill the dough for at least 30 minutes before baking.
- Bake the cookies until they are just set: The cookies should be slightly soft in the center when they are done baking. If you bake them too long, they will be dry and crumbly.
Conclusion:
These chocolate-dipped macadamia cookies are a delicious and easy-to-make treat that is perfect for any occasion. The cookies are soft and chewy, with a rich chocolate flavor and a crunchy macadamia nut center. They are sure to be a hit with everyone who tries them!
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