Ingredients with Measurements:
- 2 cups macadamia nuts, chopped
- 1 cup shredded coconut
- 1/2 cup sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Special equipment needed:
- Parchment paper
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, mix together the chopped macadamia nuts, shredded coconut, sweetened condensed milk, vanilla extract, and salt until well combined.
4. Using a cookie scoop or spoon, drop the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
5. Bake for 12-15 minutes or until the edges are golden brown.
6. Remove from the oven and let cool on the baking sheet for 5 minutes.
7. Transfer the macadamia nut haystacks to a wire rack to cool completely.
- Time:
Preparation time: 10 minutes
- Cooking time: 12-15 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- Makes about 20 haystacks
Nutritional information:
- Calories per serving: 180
- Total fat: 15g
- Saturated fat: 5g
- Cholesterol: 5mg
- Sodium: 70mg
- Total carbohydrates: 10g
- Dietary fiber: 2g
- Sugars: 7g
- Protein: 3g
Substitutions for ingredients:
- Macadamia nuts can be substituted with almonds, pecans, or walnuts.
- Shredded coconut can be substituted with unsweetened coconut flakes.
- Sweetened condensed milk can be substituted with coconut milk or heavy cream.
- Vanilla extract can be substituted with almond extract or coconut extract.
Variations:
- Add 1/4 cup of chocolate chips to the mixture for a chocolatey twist.
- Add 1/4 cup of dried cranberries or raisins for a fruity addition.
- Drizzle melted chocolate over the cooled haystacks for a decadent finish.
Tips and tricks:
- Make sure to chop the macadamia nuts into small pieces for even distribution in the haystacks.
- Use a cookie scoop or spoon to ensure consistent sizes for each haystack.
- Let the haystacks cool completely before transferring them to a container for storage.
Storage instructions:
- Store the macadamia nut haystacks in an airtight container at room temperature for up to 1 week.
Reheating instructions:
- The haystacks can be reheated in the oven at 350°F (180°C) for 5-7 minutes or until warmed through.
Presentation ideas:
- Serve the haystacks on a platter with a dusting of powdered sugar.
- Arrange the haystacks in a decorative tin for gift-giving.
Garnishes:
- Sprinkle chopped macadamia nuts or coconut flakes over the haystacks for added texture.
Pairings:
- Serve the haystacks with a cup of coffee or tea for a mid-day snack.
Suggested side dishes:
- Fresh fruit salad
- Greek yogurt with honey and granola
Troubleshooting advice:
- If the haystacks are spreading too much during baking, try chilling the mixture in the refrigerator for 30 minutes before baking.
Food safety advice:
- Make sure to use fresh ingredients and store the haystacks in an airtight container to prevent spoilage.
Food history:
- The macadamia nut is native to Australia and was first introduced to Hawaii in the late 1800s.
Flavor profiles:
- The macadamia nut haystacks are sweet and nutty with a crunchy texture.
Serving suggestions:
- Serve the haystacks as a dessert or snack.
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