When my husband and I were married a little over a year, we moved to the Big Island of Hawaii.   For the first month, we didn’t have a car, and had to walk everywhere in the June sun with a little pale, blond baby.  The one redeeming thing on our walks was the Big Island Candies store.  It was air conditioned, and had the most amazing shortbread cookies.  For mail order, you have to order the cookies in these nice boxes, but if you went to the actual store, you could buy them by the bag.  And eating through a bag of them in one sitting was not difficult.

When I saw I had some macadamia nuts in the freezer, I thought it would be fun to recreate them.


macadamia nut shortbread

1/2 cup (75g) chopped macadamia nuts
1/3 cup (65g) granulated sugar
1 stick (112g) unsalted butter
1/2 teaspoon kosher salt
1 1/4 cups (185g) unbleached all-purpose flour
1 cup (185g) semi-sweet chocolate chips

1.  Pulse macadamia nuts in a food processor until very fine.  (If it starts to turn into a paste, that’s okay.)
2.  In the bowl of an electric mixer, cream together nuts, sugar, butter, and salt.  Mix in flour until just incorporated.
3.  Shape dough into a long rectangle, about 16″x 2″x 1″.  Wrap in parchment paper and refrigerate for at least an hour.


4.  Preheat oven to 325 degrees (165 degrees celsius).  Cut into 1/4 inch slices, place on un-greased cookie sheet and bake for 12-15 minutes.  Cool completely.


5,  In a microwave-safe bowl, microwave chocolate chips in 30 second intervals, stirring after each interval, until completely melted.  Holding on a diagonal, dip half of each cookie in the chocolate.  Place on parchment paper, and refrigerate until chocolate is set, about 2 hours.