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Macadamia Nut Mini Loaves

While these loaves may be small, they have a big rich flavor. The macadamia nuts make them a special treat with tropical flair. Plus, they're so pretty with the toasted coconut topping.

30 ServingsPrep: 20 min. Bake: 40 min. + cooling

Ingredients

1 jar (3-1/2 ounces) macadamia nuts, divided
1/3 cup flaked coconut
1-1/2 cups sugar, divided
3/4 cup butter, softened
2 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 cup 2% milk
3 tablespoons lemon juice
2 teaspoons grated lemon peel
1-1/2 teaspoons vanilla extract

Directions

Finely chop enough of the macadamia nuts to measure 1/3 cup; set
aside. Coarsely chop remaining nuts; toss with coconut and 1
tablespoon sugar. Set aside.
In a large bowl, cream butter and remaining sugar until light and
fluffy. Beat in eggs. Combine flour and baking powder; gradually add
to creamed mixture alternately with milk, beating well after each
addition. Stir in the lemon juice, lemon peel, vanilla and reserved
finely chopped nuts.
Spoon into five greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Sprinkle
with reserved coconut mixture. Bake at 325° for 40-45 minutes or
until a toothpick inserted near the center comes out clean (cover

2 of 2

Macadamia Nut Mini Loaves (continued)

Directions (continued)

loosely with foil if top browns too quickly). Cool for 10 minutes
before removing from pans to wire racks to cool completely.
Yield: 5 loaves.

Editor's Note: If top begins to brown too quickly, cover loosely with heavy-duty aluminum foil.

Nutrition Facts: 1 serving (1 slice) equals 162 calories, 8 g fat (4 g saturated fat), 27 mg cholesterol, 78 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein.