MACADAMIA WHITE CHOCOLATE CHIP COOKIES

MACADAMIA WHITE CHOCOLATE CHIP COOKIES
Lisa really likes this recipe.

1 cup butter or margarine, softened
1 1/2 cups sugar
1/2 cup brown sugar (packed)
2 eggs
1 1/2 tsp vanilla
3 cups flour
1/2 tsp baking soda
1 tsp salt
1 (12 oz) white chocolate chips
1 1/2 cups chopped Mauna Loa Macadamia Baking Pieces

Preheat oven to 350.  Cream butter and sugars until fluffy.  Add eggs and vanilla and beat well.  Blend in flour, baking soda and salt.  Stir in white chocolate chips and macadamia pieces.

Bake for 10-12 minutes.  

Makes approx. 6 dozen cookies.

COCONUT-LIME BARS

COCONUT-LIME BARS
These are really good.  Love the hint of lime.  Found them in the Martha Stewart catalog.  Take note when making that the sugar, eggs and flour and divided throughout the recipe.
http://www.marthastewart.com/868670/coconut-lime-bars

• Prep Time20 minutes
• Total Time1 hour, plus cooling
• YieldMakes 2 dozen

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Ingredients

• 1/2 cup (1 stick) unsalted butter, melted, plus more for baking pan
• 1/2 cup packed light-brown sugar
• 1 cup granulated sugar
• 3 large eggs
• 2 cups all-purpose flour (spooned and leveled)
• 1/2 teaspoon fine salt
• 1/2 cup chopped macadamia nuts
• 1 tablespoon finely grated lime zest
• 1/2 teaspoon pure vanilla extract
• 1 package (7 ounces) sweetened shredded coconut

Directions

1. Preheat oven to 375 degrees. Butter a 9-inch square baking pan; line with parchment, leaving a 2-inch overhang on two sides. Butter parchment. In a large bowl, whisk butter, brown sugar, and 1/3 cup granulated sugar. Add 1 egg; whisk until smooth. Stir in 1 cup flour, salt, nuts, and lime zest. Spread batter in pan. Bake until top is set and very light golden, 15 to 18 minutes.
2. Meanwhile, in a medium bowl, whisk together 2/3 cup granulated sugar, 2 eggs, and vanilla. Reserve 1/2 cup coconut; stir remaining coconut and 1 cup flour into egg mixture. Gently spread over base; top with reserved coconut. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 minutes. Let cool completely on a wire rack. Using parchment, lift cake from pan and cut into 24 bars.