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Papaya Coconut and Macadamia Nut Cookies

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3 cups (360 g) All purpose flour
3/4 cup (149 g) Sugar white
1 tsp Baking powder
1 cup (2 sticks) room temperature Butter unsalted
1/4 tsp Kosher Salt
1 cup Macadamia nuts
1 cup (Sweetened) Coconut flakes
1-1/2 cups cut into small pieces Papaya
1 whole lime Lime juice

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Papaya Coconut and Macadamia Nut Cookies

Total time does not include refrigeration time for cookie dough. I used a small cookie scoop and got four dozen cookies.





Papaya recipes are hard to come by, which was good for me, I got to develop my own. I liked the fact that it is a sturdy fruit and did not turn mushy when I was cutting it into small pieces.

If you are not sure how to cut papaya here is a web page “How to cut a Papaya” which also contains a link to a video. I find that YouTube has a video to accomplish almost any task and cutting papaya is no exception. All cookies need some structure and coconut goes very well with papaya.

Coconut comes in two different types in the store: sweetened and unsweetened. I have found both in the grocery store here in Pennsylvania. The unsweetened is Nature’s Promise Organic Flake Coconut, but it is the Giant’s store brand. It is lighter in weight and drier in moisture. The sweetened brand that I use is Baker’s Angel Flake Coconut and is heavier in weight and very moist and soft. So here is a Web site that tells you the difference between flaked or shredded coconut. But my big question was have nuts or not?

One of my favorite parts of a cookie is nuts. I like to explore the different taste of nuts with different flavors. I added macadamia nuts to go with the papaya. When I lived in Hawaii many moons ago, I ate them all the time. Macadamia nuts have a fascinating history; please explore the story about this mild tasting nut.

If you love coconut please check out these other cookies:

Coconut Almond Chocolate Cream Cheese Cookies

Pineapple Coconut with Lemon Glaze Cookies


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Cut a papaya into small pieces, so you have a 1-1/2 cups. Weigh or measure sugar and set aside.
Juice 1 lime into a bowl and set aside.
In another bowl weigh or measure the flour, baking powder, salt, and I run a whisk through to blend.


Preheat oven 350° and line to cookie pans with parchment paper and set aside. In a handheld or stand mixer bowl (I use a KitchenAid) cream the sugar and butter till light and fluffy. Next, add the lime juice and incorporate. Turn the mixer down and slowly add the flour, baking powder, and salt. Blend for a minute then stop the mixer and scrape down the sides and bottom, then blend till all the flour is mixed in.


Stop the mixer and add the coconut, macadamia nuts, and the papaya and turn the mixer to a medium-low and blend into the cookie dough. Papaya is pretty strong but don't over mix you don't want to break up the papaya any more than you have too. Cover the bowl loosely and chill in the refrigerator for 1/2 hour.


Pull the cookie dough out of the refrigerator and either using a spoon to drop a mound on the cookie sheet or use a small cookie scoop (I use a OXO Good Grips Cookie Scoop Small) to get 12 cookies on a pan.


Bake for 13 to 14 minutes till just a little brown around the bottom edges. Move them to a cooling rack to finish cooling.


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