Best 4 Coconut Pineapple And Macadamia Scones Recipes
Indulge in a tropical paradise with our delectable Coconut Pineapple and Macadamia Scones. These scones are a symphony of flavors, combining the sweetness of coconut and pineapple with the nutty crunch of macadamia nuts. Each bite is a burst of sunshine, transporting you to a warm, sandy beach. Perfect for breakfast, brunch, or an afternoon snack, these scones are sure to become a favorite.
Our recipe collection features three variations of these tantalizing scones: a classic Coconut Pineapple Macadamia Scone, a luscious Coconut Pineapple Macadamia Scone with Glaze, and a delightful Coconut Pineapple Macadamia Scone with Crumb Topping. Each variation offers a unique taste experience, catering to different preferences.
The classic Coconut Pineapple Macadamia Scone showcases the harmonious blend of coconut, pineapple, and macadamia nuts in a simple yet satisfying way. For those who prefer a sweeter treat, the Coconut Pineapple Macadamia Scone with Glaze is adorned with a luscious pineapple glaze, adding an extra layer of flavor and decadence.
If you're a fan of crumbly textures, the Coconut Pineapple Macadamia Scone with Crumb Topping is the perfect choice. A sweet and crunchy crumb topping made from butter, flour, and sugar is sprinkled over the scones before baking, resulting in a delightful contrast to the soft and fluffy interior.
No matter which variation you choose, these Coconut Pineapple Macadamia Scones are guaranteed to tantalize your taste buds and transport you to a tropical oasis.
PINEAPPLE & MACADAMIA NUT CAKE
This delicious cake is one of my own invention. It's been a huge hit among family and friends and even inspired fierce bidding at a local charity auction! -Greta Kirby, Carthage, Tennessee
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Combine cake mix, pineapple juice, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into three greased and floured 8-in. round baking pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, combine sugar and flour in a large saucepan. Whisk in egg yolks, butter and pineapple until blended. Bring to a boil over medium heat; cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; cool to room temperature. Reserve 1/3 cup pineapple mixture for frosting; gently stir nuts into remaining pineapple mixture., Place one cake layer on a serving plate; spread with half of the filling. Repeat. Top with remaining cake layer., For frosting, cream butter, confectioners' sugar, reserved pineapple mixture and enough milk to reach a spreading consistency. Spread over top and sides of cake. If desired, chop and toast additional nuts; sprinkle on top and around bottom of cake.
Nutrition Facts : Calories 457 calories, Fat 20g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 296mg sodium, Carbohydrate 69g carbohydrate (55g sugars, Fiber 1g fiber), Protein 3g protein.
COCONUT, PINEAPPLE AND MACADAMIA SCONES
Another forgotten recipe clipped some time ago. This one provides for some substitutions if you don't care for macadamia nuts. You may try pecans or almonds or even a combination of nuts. Recipe & photo: Bettycrocker.com
Provided by Ellen Bales
Categories Other Desserts
Time 30m
Number Of Ingredients 8
Steps:
- 1. In a large bowl, mix Bisquick mix and sugar. With fork or pastry blender, cut in butter until crumbly. Stir in remaining ingredients.
- 2. Pat dough into 10x7-inch rectangle on a sprayed cookie sheet (if dough is sticky, dip fingers in Bisquick mix). Cut into 12 rectangles, but do not separate. Sprinkle with additional sugar and coconut if desired.
- 3. Bake in a preheated 425-degree oven for 12 to 14 minutes or until golden brown. Carefully separate scones.
- 4. Serve warm with butter and honey or jam. And pass the hot tea and coffee!
COCONUT-MACADAMIA SCONES
The original recipe had a footnote stating that cashews, hazelnuts, pecans, or almonds could be used in place of the macadamia nuts; or that the nuts could be omitted and semisweet, milk, or white chocolate chips, or peanut butter, or butterscotch chips could be added. SIGH...what a delicious mouthful!
Provided by JamesDeansGirl
Categories Scones
Time 36m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400*F.
- Cut the butter into the flour, sugar, baking powder, and salt until the mixture resembles fine crumbs.
- Stir in the macadamia nuts and coconut.
- Stir in the egg and just enough half-and-half (1/2 cup) so that the dough leaves the sides of the bowl and forms a ball.
- Turn dough out onto a lightly floured surface; gently roll in flour to coat.
- Knead lightly 10 times.
- Roll or pat the dough into an 8" circle on an ungreased cookie sheet; cut into 8 wedges but do not separate them from each other.
- Brush with half-and-half; sprinkle with coconut.
- Bake for 16-18 minutes, or until golden brown.
- Immediately remove from cookie sheet; carefully separate wedges.
- Serve warm.
Nutrition Facts : Calories 298.5, Fat 18.9, SaturatedFat 9.2, Cholesterol 52.4, Sodium 235.1, Carbohydrate 28.6, Fiber 2, Sugar 5.5, Protein 5
PINEAPPLE,MACADAMIA AND COCONUT CAKE
Make and share this Pineapple,macadamia and Coconut Cake recipe from Food.com.
Provided by katew
Categories Dessert
Time 55m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Beat sugar and eggs until thick and creamy.
- Mix nuts and pineapple together.
- Add to egg and sugar mixture.
- Add flour and beat well.
- Grease and flour a ring tin.
- Spoon in mixture, sprinkle with coconut.
- Bake 180 C for 40 - 45 minutes till golden.
- Frost if desired.
Tips:
- Use fresh ingredients for the best flavor. Fresh pineapple and coconut will give your scones a tropical twist.
- If you don't have macadamia nuts, you can substitute another type of nut, such as pecans or walnuts.
- Be sure to chill the dough before baking. This will help the scones hold their shape and rise properly.
- Don't overmix the dough. Overmixing will make the scones tough.
- Bake the scones until they are golden brown on top. This will ensure that they are cooked through.
Conclusion:
These coconut pineapple macadamia scones are a delicious and easy-to-make treat. They are perfect for breakfast, brunch, or a snack. The scones are moist and fluffy, with a sweet and tropical flavor. The macadamia nuts add a nice crunch and texture. These scones are sure to be a hit with your family and friends!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
