Macadamia Nut Crunchies
|Egg||1 , beaten|
|Mashed ripe bananas||1⁄2 Cup (8 tbs), mashed|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted|
|Pineapple fruit spread||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Unsweetened shredded coconut||1⁄3 Cup (5.33 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Macadamia nuts||3 1⁄2 Ounce, coarsely chopped (1 Jar)|
Preheat oven to 375°F.
Combine egg, bananas, butter, fruit spread and vanilla in medium bowl until well blended.
Add flour, coconut, baking powder and salt; mix well.
Stir in nuts.
Drop tablespoonfuls of dough 2 inches apart onto lightly greased cookie sheets.
Bake 10 to 12 minutes or until lightly browned.
Cool completely on wire racks.
Store in airtight container.