Tropical Macaroon Scones

(from kintyre’s recipe box)

To toast coconut, bake uncovered in an ungreased shallow pan in a 350 degree oven 5 to 7 minutes, stirring occasionally, until golden brown. Or cook in an ungreased heavy skillet over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Source: Bisquick Cookbook

Cook time: 13 minutes
Serves 8 people

Categories: appetizer, breakfast

Ingredients

  • 2 1/2 cups original Bisquick
  • 1 cup diced mango
  • 1/3 cup flaked coconut, toasted
  • 1/4 cup sugar
  • 1/4 cups whipping (heavy) cream
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground nutmeg
  • 1 egg
  • 1 can (8 ounces) pineapple tidbits, drained
  • about 2 tablespoons milk
  • 1/2 cup finely chopped macadamia nuts
  • about 2 tablespoons sugar

Directions

  1. Heat oven to 425 degrees.

  2. Stir all ingredients except milk, nuts, and 2 tablespoons sugar until soft dough forms.

  3. Drop dough by spoonfuls onto cookie sheet (should be 8 drops).

  4. Brush tops with milk.

  5. Sprinkle with nuts and 2 tablespoons sugar.

  6. Bake 11 to 13 minutes or until golden brown.

  7. Serve warm.

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