Macadamia-Coffee Bean Cookies Recipe

Macadamia-Coffee Bean Cookies Recipe photo by Taste of Home

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Anyone who loves coffee will love this java-flavored cookie! If you had to play matchmaker with these treats, what hot beverage would you pair them with? There’s only one answer. —Kathleen Specht, Clinton, Montana

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Macadamia-Coffee Bean Cookies Recipe

Prep: 20 min. Bake: 10 min./batch

Yield: 32 Servings

20 10 30

Ingredients

1 package (17-1/2 ounces) double chocolate chunk cookie mix
1 egg
1/4 cup canola oil
2 tablespoons water
1-1/2 cups chocolate-covered coffee beans, finely chopped
1 cup macadamia nuts, chopped

Directions

In a large bowl, beat the cookie mix, egg, oil and water until blended. Stir in coffee beans and nuts.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until set. Remove to wire racks to cool. Store in an airtight container. Yield: about 2-1/2 dozen.

Nutritional Facts 1 cookie equals 148 calories, 9 g fat (2 g saturated fat), 7 mg cholesterol, 82 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Macadamia-Coffee Bean Cookies in Simple & Delicious December/January 2012, p85

About Macadamia Nuts

The macadamia nut tree originated in Queensland, Australia and was brought to Hawaii in 1882. Today, virtually all of the world's macadamias are grown on the Big Island. It takes about 7 years for a macadamia to bear fruit, making the nut an in-demand delicacy. It takes 300 pounds of pressure per square inch to crack the shell of the macadamia, making it one of the hardest of all nuts to crack open. Because of that, macadamia nuts are mostly sold shelled.