WMBC Recipe for Maui Chocolate-Covered Mac-a-Mac’s

You’ll find an article about Haleakala Distillers on this website under “Maui Made”. The article reveals HD’s 100% Maui roots down to the use of the roots of East Maui’s Ti plant to make its rum.

You’ll also find two recipes in this article. One is for Brian Sato’s Upcountry Banana Bread and the other is for our very own West Maui Book Club’s Maui Chocolate-Covered Mac-a-Mac’s which is also listed below…

Trust you will enjoy making and eating them with your club’s next discussion and we hope you’ll think of us as you do!

West Maui Book Club’s
Maui Chocolate-Covered Mac-a-Macs

5 egg whites, pinch of salt
2 cups powdered sugar, sifted
2 cups finely ground macadamia nuts
4 cups shredded sweetened coconut
zest of ½ lemon
1.5 TBLS Maui Dark Rum
4 ounces semisweet chocolate

Line a baking sheet with waxed paper or Silplat. Preheat oven to 300*

Beat room temperature egg whites with salt until stiff peaks form, slowly adding 1 cup powdered sugar in the final stages. Gently fold in the macadamia nuts and add the coconut, the remaining cup of powdered sugar, the lemon zest and rum.

Spoon teaspooned-sized drops onto the baking sheet. Bake for 20 minutes, or until golden brown on the outside and soft on the inside. Cool on the baking sheet.

Place the chocolate in the top of a double boiler and set over gently simmering water. Stir occasionally as chocolate melts. When melted, lower the heat to warm. Alternately, microwave on high for 30 seconds, then check to see if melted. If not melted, stir and microwave for another 30 seconds.

Dip Mac-A-Macs into the melted chocolate, coating one-third to one-half of each cookie. Place dipped cookies on waxed paper to set. Serve when chocolate is firm.

Makes about 3 dozen.