Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Macadamia Nut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 250 g (8¾ oz) butter
- 1/3 cup fine sugar
- 60 g (2 oz) macadamia nuts
- 1½ cups plain flour
- ½ cup desiccated coconut
- =
Directions
Beat butter and sugar until light and fluffy. Coarsely grind macadamia nuts. Add to mixture and mix. Stir in the flour. Spoon heaped tablespoons of the mixture onto a lightly greased baking or biscuit tray. Flatten slightly with a fork and sprinkle each biscuit evenly with coconut.
Bake at 180°C (350°F) for fifteen minutes or until lightly brown. Allow biscuites to stand on the trays for about five minutes before removing to a wire rack.