Not Your Average Cup of Joe

Coffee Macadamia Nut Biscotti

Coffee Macadamia Nut Biscotti

In Ka’u, the historic district of the Big Island of Hawaii, coffee and  Hawaii Volcanoes National Park are the two big things.  The area is home to about 50 coffee plantations that ship beans around the world.  Four years ago, the community created an annual weeklong K’au Coffee Festival, that included a recipe contest.  It has since become one of its most popular events.  Last year’s winner created this recipe that was the grand-prize winner.  Oddly enough, this talented baker doesn’t drink coffee, but nevertheless she was able to come up with this winning recipe.


These coffee-spiked biscotti include other Ka’u ingredients like local honey, macadamia nuts and toasted coconut.  Even if you’ve never been to Hawaii, you can get a taste of the local flavor by making these award-winning biscotti.  They are really good with a cup of hot coffee or iced coffee.


Yield:  Makes 30 – 35 cookiesIMG_4531


  • 2  3/4 cups all-purpose flour
  • 1/2 cup ground coffee
  • 1 Tbsp. unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1 cup sugar
  • 2 Tbsp. butter, at room temperature
  • 1/4 cup honey
  • 1 tsp. vanilla extract
  • 3 large eggs
  • 3/4 cup macadamia nuts, roughly chopped
  • 1 12-oz. bag white chocolate chips
  • 1  1/2 cups sweetened shredded coconut, toasted

1.  Preheat the oven to 350*F.  Line a baking sheet with parchment paper.

2.  Whisk the flour, coffee, cocoa powder, baking soda and cinnamon in a medium bowl.  Combine the sugar, butter, honey, vanilla, and eggs in a large bowl with a mixer on medium-high speed.   Reduce the mixer speed to low, beat in the flour mixture until just combined.  Stir in the macadamia nuts with a wooden spoon.

3.  Form the dough into two  8 – 10 inch logs on the prepared baking sheet, about 3 inches apart.  Bake until browned about 25 minutes.  Let cool 10 minutes, then cut crosswise into 1/2-inch slices using a serrated knife.

4.  Reduce the oven temperature to 325*F.  Arrange the slices cut-side down on the baking sheet; return to the oven and bake 20 more minutes, flipping the cookies over halfway through.  Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

5.  Melt the white chocolate chips in a heatproof bowl set over a saucepan of simmering water  (do not let the bowl touch the water), stirring until smooth.  Dip the biscotti partway into the melted chocolate, then roll in the toasted coconut.

This is how I stand them up to dry.

This is how I stand them up to dry.

Place on a baking sheet lined with fresh parchment; refrigerate until set, about 30 minutes.


I spread chocolate on only one side of some of them, and sprinkled with coconut.

I spread chocolate on only one side of some of them, and sprinkled with coconut.

SOURCE:   Food Network Magazine


Blueberry-Coconut-Macadamia Muffins

The month of July has been declared National July Belongs to Blueberries Month, and July 11 is National Blueberry Muffin Day.  So if you guessed that I made blueberry muffins today you’d be right.   Now I know you readers are getting and reading this post the next day, but that’s OK since the whole month is devoted to blueberries, and any day you have one of these little gems will be a good day.

Whenever I eat one of these muffins I feel like I’ve gone on vacation.  They remind me of the Caribbean with their hint of coconut, and I think of palm trees swaying and Hawaiian music when I taste the macadamia nuts.  I think you get the picture.   I’ve made them many times in the past and I keep coming back to them because they are so good.  They taste as good as a cupcake with less sugar, fat and calories and they fit right into my week devoted to berry recipes.   Let’s get started making them.


Servings:  12 muffins

  • 1/4 cup flaked coconut
  • 2 Tablespoons plus 3/4 cup all-purpose flour
  • 2 Tablespoons plus 1/2 cup brown sugar
  • 5 Tablespoons chopped macadamia nuts, divided
  • 2 Tablespoons canola oil, divided
  • 1 cup whole-wheat flour, or white whole wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 large egg
  • 1 large egg white
  • 3/4 cup nonfat buttermilk ( no buttermilk?  Put 1 Tablespoon lemon juice in a 1-cup measure, add milk to make 3/4 cup)
  • 2 Tablespoons butter, melted
  • 1/2 teaspoon coconut or vanilla extract
  • 1 1/2 cup fresh or frozen blueberries


  1. Preheat oven to 400 degrees.  Coat a 12 cup muffin pan with cooking spray, or line with muffin liners.
  2. Combine coconut, 2 Tablespoons flour, 2 Tablespoons brown sugar, and 2 Tablespoons macadamia nuts in a small bowl.  Drizzle with 1 Tablespoon canola oil and stir with a fork to combine.  Set aside.
  3. In a medium bowl put 3/4 cup flour, the whole-wheat flour, baking powder, baking soda, salt and cinnamon.  Whisk to combine.
  4. In another bowl put the 1/2 cup brown sugar, the remaining 1 Tablespoon canola oil, egg and egg white, buttermilk, melted butter, and coconut or vanilla extract.  Whisk these together until well combined.
  5. Make a well in the center of the dry ingredients and pour in the wet ingredients, stir just to moisten.  Stir in the blueberries and remaining nuts.
  6. Divide the batter among the prepared muffin cups.  Sprinkle with the reserved coconut topping and gently press into the batter.
  7. Bake at 400 degrees until golden brown and a wooden pick inserted in the center comes out clean, about 18-20 minutes.  Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack.

These muffins are wonderful served warm, but can be easily rewarmed in the microwave by wrapping in a paper towel and microwaving on High for 30-40 seconds.  They also freeze well.