1 Eggs
2 md Ripe bananas; mashed
1/3 c Butter; melted
1/4 c Pineapple fruit spread
1 ts Vanilla extract
1 1/4 c Flour
1/3 c Unsweetened flaked coconut
1/2 ts Baking powder
1/2 ts Salt
3 1/2 oz Macadamia nuts; chopped
Preheat oven to 375 F. Combine egg, banana, butter, fruit spread,
and vanilla in medium bowl. Add flour, coconut, baking powder, and
salt; mix well. Stir in nuts. Drop tablespoonsful of dough 2" apart
onto lightly greased cookie sheets. Bake 10 to 12 minutes, until
lightly browned.
Cool on wire racks. Store in tightly covered container.
Per cookie: 96 cal, 1 g protein, 9 g carbs, 6 g fat,
16 mg cholesterol, 83 mg sodium
