If you’ve ever been to Hawaii, the Honolulu Cookie Company makes some amazing chocolate macadamia nut shortbread. We decided to try it at home, and they came out pretty well! Tastes like Hawaii. 🙂 Original recipe credit to Trang at Wild Wild Whisk.
This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.
Ingredients ($14 total for about two dozen cookies)
1 cup coconut oil or butter, room temperature – $2.48
2/3 cup white sugar – $0.58
1 tsp vanilla – $0.20
2 cups flour – $0.32
1/2 cup cocoa – $0.55
1 cup macadamia nut, ground up in a blender – $9.99
1/4 tsp salt – $0.03
Directions for Chocolate Macadamia Nut Shortbread
1. Make the dough: mix the first three ingredients together, then add in the rest. Mix it with a spoon and then by hand until the dough comes together, then roll it out into a long log or ball. Wrap with cling wrap and put in the freezer for an hour to firm up.
2. Remove from the freezer and slice into rounds with a sharp knife, or mold into whatever shapes you like. The kids had fun with this part! Put the shaped cookies onto a parchment-lined baking sheet, then put the baking sheet back in the freezer while you preheat the oven.
3. Bake at 350F for 20 minutes, then remove from the oven and cool in the pan for 5 minutes. Press chocolate chips or decorations into the tops of the cookies while they’re cooling if you like. Transfer to a wire rack to cool completely. Enjoy with coffee or a fresh glass of soymilk.
Sustainability Score (explained here)
- Time to make: 2 = 1-3 hours
- Servings: 3 = lots of leftovers
- Cost per serving: 3 = <$5
- Deliciousness: 2 =decent meal
- Environmental impact: 2 = moderate impact
- Nutritional value: 1 = eat rarely
- TOTAL: 13
Experiment Outcome: This recipe does not get added to our Family Favorites.
If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!