Macadamia Lace Cookies Recipe – Kate’s Healty Cupboard

Macadamia Lace Cookies These thin, crispy and buttery cookies are sure to melt in your mouth and satisfy your sweet tooth!! The toffee like flavor pairs perfectly with the dark chocolate drizzle, but these are delicious without it as well! These may be one of my new favorites…and they are super easy!

This recipe uses a french technique known as browning butter. It adds a nutty flavor and almost a caramel or butterscotch flavor in this particular recipe. It would be a great addition to frosting as well!!

Brown butter is made by cooking butter long enough to turn the milk solids and salt particles brown while cooking out any water present. It has a more complex flavor than melted or clarified butter. Brown butter is traditionally served with fish, but makes for a delicious drizzle for vegetables such as brussels sprout and broccoli! Maybe a brown butter vegetable dish needs to be on my to do list!!!

Inspired by a Fine Cooking Recipe

Recipe: Macadamia Lace Cookies

Ingredients

1 cup raw macadamia nuts, dry roasted and chopped

1/2 cup grass-fed butter

1 cup granulated sugar (I used Swerve for no sugar option)

1 egg, beaten

couple sprinkles of sea salt

1 tsp vanilla extract

2/3 cups dark chocolate (optional)

Instructions

Slowly roast the nuts in a dry skillet over medium heat until slightly brown. Remove and let cool in a single layer in the refrigerator

Place the butter in the skillet and heat over medium heat until browned butter is reach. The butter will boil, bubble and then start to show brown flecks. Remove once it is brown, pour into bowl and let cool for 5 minutes

Once the nuts have cooled, place them in a food processor and ground to rough sand consistency. If they are warm, you will end up with nut butter

Place the nuts, sweetener, salt, egg and vanilla in a bowl and mix well. Add the butter and combine

Place about a tablespoon full of batter onto a parchment lined cookie sheet. These will double in size so spread them out

Bake at 350 for 5-7 minutes or until edges are slightly brown

Remove from heat and let them cool on the cookie sheet for 5 minutes and then move the parchment to the counter to cool completely

In a double boiler, melt the chocolate chips

Pour the chocolate into a small ziploc once it’s cooled a bit

Cut a tiny piece off the corner of the bag and squeeze the chocolate to drizzle over the cookies

Place in the freezer or refrigerator to set

If these are stored in the refrigerator, they may become not as crispy