Tropical Macadamia Custard Dessert Recipe

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Tropical Macadamia Custard Dessert Recipe
Tropical Macadamia Custard Dessert Recipe photo by Taste of Home
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Tropical Macadamia Custard Dessert Recipe

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"My husband’s co-workers always love my desserts," says Brenda Melancon in Baton Rouge, Louisiana, "especially the cookies and bars. So when I decided to enter this contest, I used them as my ‘guinea pigs.’ They nominated these bars for their unique flavor…and all asked for the recipe! Believe it or not, most of them are men."
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 1 package (18 ounces) ready-to-bake refrigerated white chip macadamia nut cookie dough, divided
  • 3 eggs
  • 1 can (20 ounces) unsweetened crushed pineapple, well drained
  • 1 can (12 ounces) evaporated milk
  • 1 package (7 ounces) dried tropical fruit bits
  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1-1/2 teaspoons rum extract
  • Whipped topping and maraschino cherries

Directions

Let dough stand at room temperature for 5-10 minutes to soften. Press nine portions of dough into a greased 9-in. square baking pan. Bake at 350° for 10 minutes or until set. Let stand for 2 minutes.
Meanwhile, in a bowl, combine the eggs, pineapple, milk, dried fruit, brown sugar, flour and extract. Pour over crust. Crumble the remaining dough over filling.
Bake for 30-35 minutes or until top is golden brown. Cool on a wire rack. Cut into squares; garnish with whipped topping and cherries. Refrigerate leftovers. Yield: 12 servings.
Originally published as Tropical Macadamia Custard Dessert in Simple & Delicious March/April 2007, p37

Nutritional Facts

1 piece: 356 calories, 12g fat (5g saturated fat), 67mg cholesterol, 196mg sodium, 55g carbohydrate (39g sugars, 2g fiber), 5g protein.

  • 1 package (18 ounces) ready-to-bake refrigerated white chip macadamia nut cookie dough, divided
  • 3 eggs
  • 1 can (20 ounces) unsweetened crushed pineapple, well drained
  • 1 can (12 ounces) evaporated milk
  • 1 package (7 ounces) dried tropical fruit bits
  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1-1/2 teaspoons rum extract
  • Whipped topping and maraschino cherries
  1. Let dough stand at room temperature for 5-10 minutes to soften. Press nine portions of dough into a greased 9-in. square baking pan. Bake at 350° for 10 minutes or until set. Let stand for 2 minutes.
  2. Meanwhile, in a bowl, combine the eggs, pineapple, milk, dried fruit, brown sugar, flour and extract. Pour over crust. Crumble the remaining dough over filling.
  3. Bake for 30-35 minutes or until top is golden brown. Cool on a wire rack. Cut into squares; garnish with whipped topping and cherries. Refrigerate leftovers. Yield: 12 servings.
Originally published as Tropical Macadamia Custard Dessert in Simple & Delicious March/April 2007, p37

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katlaydee3 User ID: 3741999 272328
Reviewed Aug. 28, 2017

"I made this dessert for a family dinner. I could not locate the Dried Tropical Fruit Bits so I substituted dried mango slices which I chopped. Everyone ate their portion and seemed to like it, but I found it really. really sweet. I'm not sure if I will make this again unless I can find the tropical bits."

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