Coconut-Macadamia Biscotti


Coconut-Macadamia Biscotti

Coconut-Macadamia Biscotti

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


I came up with this recipe after my husband and I returned from our first trip to Hawaii.  Dipping these tropical treats in a good cup of coffee brings us right back to wonderful memories we made there.

                 Shannon Koene                                                                                Blacksburg, Virginia


Coconut-Macadamia Biscotti Recipe

Coconut-Macadamia Biscotti

6 Tbsp. butter, softened

¾ cup sugar

1/3 cup canola oil

3 eggs

2 tsp. vanilla

1 tsp. coconut extract

3 ¼ cups flour

1 ¾ tsp. baking powder

¼ tsp. salt

1 cup flaked coconut, toasted and finely chopped

1 cup macadamia nuts, coarsely chopped

2 cups (12 oz.) semi-sweet chocolate chips

2 Tbsp. shortening


Preheat oven to 350 F.  In a large bowl, beat butter, sugar and oil until blended.   Beat in eggs and extracts.  In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.  Stir in coconut and nuts.

Divide dough in half.  On parchment lined baking sheets, shape each half into an 8×3 inch rectangle.  Bake about 25 minutes or until set.

Place pans on wire racks.  When cool enough to handle, transfer baked rectangles to a cutting board.  Using a serrated knife, cut crosswise into ½ inch slices.  Return to pans, cut side down.

Bake 15-18 minutes on each side or until golden brown.  Remove from pans to wire racks to cool completely.

In a microwave, melt chocolate chips and shortening; stir until smooth.  Dip each cookie halfway into mixture; allow excess to drip.  Place on waxed paper until set.  Store in airtight container.      2 ½ dozen


(Recipe for Coconut-Macadamia Biscotti was on, 2014)


Pina Colada Molded Salad

Pina Colada Molded Salad

Pina Colada Molded Salad


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


An original recipe, my molded gelatin gets a tropical twist from coconut, pineapple and macadamia nuts.  It’s a wonderful anytime treat.  Now that I’m retired from teaching, I have more time for kitchen experiments.

        Carol Gillespie                                                                  Chambersburg, Pennsylvania


Pina Colada Molded Salad Recipe

Pina Colada Molded Salad

1 can (20 oz.) unsweetened crushed pineapple

2 envelopes unflavored gelatin

½ cup cold water

1 cup Coco Loped Cream of Coconut

1 cup (8 oz.) sour cream

¾ cup lemon-lime soda

¾ cup flaked coconut

½ cup chopped macadamia nuts

Pineapple chunks and freshly shredded coconut, optional


Drain pineapple, reserving juice; set the pineapple aside.  In a large saucepan, sprinkle gelatin over cold water; let stand for 1 minute.  Cook and stir over low heat until gelatin is completely dissolved, about 2 minutes.

Remove from the heat; stir in the cream of coconut, sour cream, soda and reserved pineapple juice.  Transfer to a large bowl.  Cover and refrigerate for 30 minutes or until thickened, stirring occasionally.

Fold in the flaked coconut, nuts and reserved pineapple.  Pour into a 6-cup ring mold coated with cooking spray.  Cover and refrigerate for 3 hours or until firm.

To serve, unmold salad onto a platter.  Fill the center with pineapple chunks and shredded coconut if desired.            8 servings


(Recipe for Pina Colada Molded Salad was on, 2014)