I made these as directed but even my kids did not like them for some reason. They were very dry and crumbly and were no where near sweet enough. 15 minutes is also too long for them to cook. I took them out after 8 minutes and they were almost burned. I made these for the Bush Tucker challenge for ZWT5 for the Cooks with Dirty Faces. Sorry I could not rate this recipe higher.
Hmmmmm.....I had to do a double take when I saw there were no eggs in this recipe. I guess I didn't expect it to be a shortbread cookie. They turned out okay, but a bit dry and crumbly. DH really liked them so I am giving it 4 stars instead of 3. My son thought they could use more sugar. I think if I make these again I will increase the sugar to 1/2 cup or more. They were a bit salty - I'm not sure if that was from the butter or the nuts since there was no added salt. Unsalted butter would help. All in all a good cookie to have with a cold glass of milk. They are better when fully cooled than fresh out of the oven. Definite potential here. I have to wonder how they would be with some white chocolate chips. This is one I am going to play around with and see what happens. Thanks for posting.
These were really good. I thought I would embellish the cookie a bit...I added coconut into the doug of the second batch and added mini chocolate chips using Calabat Chocolate...big mistake. They are best the way the recipe reads. I used raw macadamias...wondering if next time to toast the nuts first?...thanks for a great recipe PanNan!!
If you love macadamia nuts (and who doesn’t?), this is a quick-to-make recipe, and the biscuits are delicious! Thanks for sharing, PanNan.
Very easy and not long to make.Simple ! Mine did not last long at all. Excellant!