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Macadamia Nut Mini Loaves

By: Kim Gilliland

"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."

Rate/Review | Read Reviews (3)

Prep Time:
20 Min

Cook Time:
50 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 (3.5 ounce) jar macadamia nuts, divided
1/3 cup flaked coconut
1 1/2 cups sugar, divided
3/4 cup butter or margarine, softened
2 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 cup milk
3 tablespoons lemon juice
2 teaspoons grated lemon peel
1 1/2 teaspoons vanilla extract

Directions

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.