Awake at all thanks to many cups of cold brew, I finally have a moment to share this recipe with you. Although the Father's Day ship has sailed, I made the following for just that occasion.
Many of my fondest childhood memories are in Hawaii. You see, before he ever met my mother (a story for another time), legend has it that my dad was a glorified bachelor. In the 80s he decided to buy a place on the island of Oahu with the dream to eventually move there permanently and work as a pharmacist. But alas, he met my mother and then had me.
But the regular pilgrimages to Hawaii didn't cease. They became a family tradition we looked forward to each year. It was there I developed my love for sushi, pokē (way back in the day before it was trendy), bubble tea, everything Hello Kitty, LeSportsac, and macadamia nuts. My dad particularly loved the Mauna Loa chocolate covered macadamia nuts. We would return home with cases of them. Yes, cases.
I too learned to love this splendid and decadent flavor combination and have found inspiration from it for many baking ideas. After recently picking up some macadamia nuts in the store before father’s day, I decided to make a little spin on one of my dad’s favorite treats.
This one’s for you daddy. I know you would've enjoyed them.
Servings: About 24 cookie cups
Prep and Bake Time: 2 hours
- 8 tablespoons of butter, browned
- 1 cup of brown sugar
- 1/2 tablespoon of vanilla extract
- 2 eggs at room temperature
- 1 teaspoon ground cinnamon
- 1 tablespoon instant coffee
- 1/2 teaspoon ground cardamom
- 2 1/2 cups of all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup of semi-sweet chocolate chunks
- 1 cup of macadamia nuts
Place the macadamia nuts into a food processor. Pulse until they come together, resembling a butter. It is okay if it is not totally smooth. Scoop out the mix using a teaspoon and roll the butter into balls. Place on wax paper and place into the freezer.
Brown your butter and then add to a mixer bowl with the ground coffee and brown sugar. Mix together. Next add in the cardamom, cinnamon, eggs, and vanilla. Mix until incorporated.
In a separate bowl, mix together the flour, baking soda, baking powder, and salt. Add these to the wet ingredients in the mixer in batches.
Once all incorporated, add in the chocolate chunks. Refrigerate the batter for 1 hour.
Preheat your over to 350 degree. Spray a mini muffin tin with cooking spray. Scoop about 1 tablespoon of the cookie batter into the tin. Press down and make an indentation for the macadamia butter. Place 1 ball of the macadamia into the batter. Top with about 1/2 tablespoon of batter. Repeat to fill the pan.
Bake for 16 minutes. Allow the cookies to cool for 5 minutes in the pan before transferring to a wire rack to completely cool.