Best 3 Macadamia Ginger Crunch Drops Recipes
Indulge in a symphony of flavors with our delectable Macadamia Ginger Crunch Drops, a culinary masterpiece that combines the richness of macadamia nuts with the zest of ginger in perfect harmony. These delightful cookies offer a satisfying crunch with every bite, while the subtle sweetness and warm ginger notes create a harmonious balance of flavors.
Our collection also features a variety of other irresistible recipes that are sure to tantalize your taste buds. Discover the classic Macadamia Nut Cookies, renowned for their buttery texture and generous helping of macadamias. For a touch of tropical flair, try the Macadamia Nut Chocolate Chip Cookies, where the combination of macadamias and chocolate chips creates a heavenly indulgence.
If you're looking for a healthier alternative, our Gluten-Free Macadamia Nut Cookies are a delightful choice, offering all the flavor without compromising on dietary restrictions. And for those who love the combination of sweet and salty, the Salted Macadamia Nut Cookies are a must-try, with a sprinkle of sea salt enhancing the nutty flavor.
GINGER & MAPLE MACADAMIA NUT COOKIES
This spiced cookie has a real kick of ginger, similar to traditional German lebkuchen. If you don't have crystallized ginger, use colored sprinkles. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 7 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in syrup. In another bowl, whisk flour, spices, salt and baking soda; gradually beat into creamed mixture. Stir in nuts., Divide dough in half; shape each into a 12-in.-long roll. Wrap in plastic; refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool completely., Dip each cookie halfway into melted candy coating; allow excess to drip off. Place on waxed paper-lined baking sheets; sprinkle with crystallized ginger. Refrigerate until set.
Nutrition Facts : Calories 126 calories, Fat 8g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 103mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
MACADAMIA GINGER CRUNCH DROPS
This is from "Vegan Cookies Invade Your Cookie Jar" by Isa Chandra Moskowitz & Terry Hope Romero. I love these cookies and no one will know they are dairy-free! They are baking right now in the oven. Mmmm.
Provided by laurenbeth
Categories Drop Cookies
Time 24m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Sift flour, baking soda, salt and nutmeg in bowl.
- In a large bowl beat together oil, sugar, brown sugar, nondairy milk, flaxseeds, and the vanilla and coconut extracts.
- Fold in the flour and mix to moisten. Before completely combined fold in the macadamia nuts and ginger.
- Drop cookies in generous tablespoons about 2 inches apart.
- Bake 14 minutes until edges begin to brown.
- Cool and eat!
VEGAN CHOLENT
From Veganomicon- Isa Chandra Moskowitz and Terry Hope, when I made this I omitted tarragon cos I didn't have any in, and I substituted the olive oil with spray cal to cut down on fat. I usually don't like TVP but this was absolutely awesome, my meat loving husband adored it. oh yeah my dog helped write this recipe, by treading on keyboard and licking my hand which was resting on mouse she wanted stroking you see.
Provided by cakeinmyface
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat a large soup pot over a medium heat, sauté onions in oil until translucent add garlic, tarragon and caraway seeds, salt and pepper. Sauté until garlic is fragrant.
- Deglaze pot with red wine; add bay leaves lentils, carrots, potatoes, tomato sauce, water and TVP chunks. Mix together. Cover and simmer for about 30 mins until the potatoes and carrot are tender. Add the lima and kidney beans and cook until heated through. Yum yum yum.
Nutrition Facts : Calories 316.8, Fat 5.8, SaturatedFat 0.8, Sodium 1099.7, Carbohydrate 52.6, Fiber 10.5, Sugar 7.1, Protein 12.8
Tips:
- Use high-quality macadamia nuts. Fresh, flavorful macadamia nuts will make a big difference in the taste of these cookies.
- Don't overmix the dough. Overmixing will make the cookies tough. Mix 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.
- Bake the cookies until they are golden brown. Overbaking will make the cookies dry and crumbly.
- Store the cookies in an airtight container at room temperature. The cookies will keep for up to 3 days, but I doubt they will last that long.
Conclusion:
These macadamia ginger crunch drops are a delicious and easy-to-make treat that are perfect for any occasion. With their chewy texture, sweet and spicy flavor and crunchy topping, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a tasty snack, give these macadamia ginger crunch drops a try. You won't be disappointed!
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