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Macadamia Nut Mini Loaves

"While these loaves may be small, they have a big rich flavor. The macadamia nuts make them a special treat with tropical flair. Plus, they're so pretty with the toasted coconut topping."
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Ingredients

1 h 10 m servings
Original recipe yields 12 servings

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Directions

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  1. Finely chop enough of the macadamia nuts to measure 1/3 cup; set aside. Coarsely chop remaining nuts; toss with coconut and 1 tablespoon sugar. Set aside. In a mixing bowl, cream butter and remaining sugar on high until fluffy. Add eggs; mix well. Combine flour and baking powder; add alternately with milk to creamed mixture. Stir in lemon juice and peel, vanilla and reserved finely chopped nuts. Spoon into six greased 4-1/2-in. x 2-1/2-in. x 1-1/2-in. loaf pans. Sprinkle with reserved coconut mixture. Bake at 325 degrees F for 50 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes; remove and cool on a wire rack.

Footnotes

  • Editor's Note: If top begins to brown too quickly, cover loosely with heavy-duty aluminum foil.

Reviews

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These deserve way more than 5 stars! I made them into muffins and served them with clotted cream and mangoes. It took about 25 minutes. for regular sized muffins to cook, and about 15 minutes. ...

nice tropical flavor! I mixed an extra 1/3 cup coconut into the batter and made them into muffins, delicious!

I thought this was rather dry and too crumbly.