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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 24 |
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These are light, fluffy and packed full of sweet flavor! This is another great recipe from my Hershey recipe tin. I made these tonight, while a big snow storm was brewing. I can dream of a tropical paradise if nothing else! Read more !! Ingredients:
3 1/4 cups flour |
1/2 cup sugar |
1 tbsp plus 1 tsp baking powder |
1 cup coconut flakes |
1/4 tsp salt |
1 1/3 cups(8 ounce package) heershey's white chips and macadamia nuts |
2 cups chilled whipping cream |
2 tbsp fresh lime juice |
2 to 3 tsp freshly grated lime peel |
2 tbsp |
butter, melted |
crystal sugar or regular white sugar |
Directions:
1. Heat oven to 375*. Lightly grease cookie sheet.
2. Stir together flour, 1/2 cup sugar, baking powder and salt in large bowl.
3. Stir in coconut and white chips and macadamia nuts.
4. Stir whipping cream, lime juice and lime peel into flour mixture, stirring just until ingredients are moistened.
5. Turn mixture out onto lightly floured surface.
6. Knead gently until dough forms(wbout 2 minutes).
7. Divide dough into three equal balls.
8. One ball at a time, flatten into 7-inch circle; cut into 8 triangles.
9. Transfer triangles to prepared baking sheets, spacing 2 inches apart.
10. Brush with melted butter and sprinklw with additional sugar.
11. Bake 15 to 20 minutes or until lightly browned.
12. Serve warm or cool.
13. I added a half cup of peaches and made large scones.
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