Island Cookies

It’s been a while between posts, hasn’t it? Life’s gotten busy lately. But I have managed to find the time to squeeze in some baking and to have a play with the ice cream maker, at which I have had some success. I suppose it isn’t much of a consolation to know that I’ve got a few recipes here just waiting for me to create the posts, either.

Hopefully this recipe will help. It comes from my favourite cookie cookbook, Best-Loved Cookies, that I found in the North Melbourne newsagent a number of years ago. I recently made these for my mother the last time she visited. Mum loves macadamia nuts and always misses out on my baking because she lives interstate. She loved this variation of the chocolate chip cookie.

1 & 2/3 cups plain flour

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

190g butter, chopped and softened

3/4 cup packed brown sugar

1/3 cup caster sugar

1 tsp vanilla extract

1 large egg

1 & 3/4 cups milk chocolate chips

1 cup flaked coconut

3/4 cup chopped macadamia nuts

Preheat oven to 190C oven. Line biscuit trays with baking paper.

Combine flour, baking powder, baking soda and sift together into a bowl. Add salt and set aside.

Use an electric mixer to beat the butter, sugars and vanilla extract in a large bowl until creamy. Beat in egg until combined. Gradually beat in flour mixture. With a wooden spoon, stir in choc chips, coconut and macadamia nuts until well combined.

Drop a slightly rounded tablespoon of cookie dough onto the prepared tray.

Bake in preheated oven for 8 – 11 minutes, or until edges are lightly browned. Let stand for 2 minutes, remove to wire racks to cool completely.


Cinnamon Crusted Macadamias

For the past two Christmases I have made a kind of hamper for family and friends made up of a few food treats that I made.  The first year I didn’t bother to test the new recipes, so it was a bit of a mixed bag results wise.  That year there were two stand out items; Raspberry Rocky Road and Cinnamon Crusted Macadamias.  It was also the first time I had any success with egg whites.  My lack of success until then was likely due in part to being unaware that I needed to use fresh, room temperature eggs.  The crust is a beautiful cinnamon flavoured meringue that has a nice crunch when you bite into it.

Cinnamon Crusted Macadamias

2 egg whites, at room temperature
pinch sea salt
⅓ cup caster sugar
1 cup demerara sugar
2 tablespoons cinnamon
600 g macadamias


Preheat oven to 180C and line a large roasting pan with baking paper.

Using an electric mixer, beat egg whites and salt in a bowl until soft peaks form.

Add caster sugar 1 tablespoon at a time, beating constantly until well combined. Fold demerara sugar and cinnamon into meringue.  Add macadamia nuts and stir until well combined.

Spread the mixture over the base of the prepared pan.

Bake for 10 minutes, then stir with a large metal spoon to break up the mixture.

Bake for a further 20 minutes, stirring every 5 – 8 minutes, or until the cinnamon/sugar crust feels dry. It’s very important to stir, otherwise the coating will fall off the nuts when cooled.

Allow the nuts to cool completely in the pan.  Break up to serve.