Around this time last year I was preparing to go on a mystery trip.
A mystery trip to Kauai that is! We were so excited to be going somewhere new, to be traveling partway across the world, and to escape the crazy season at work for a bit. It was glorious. Looking back though it’s funny that Kauai holds such a fond place in my heart.
See, at first I was a little skeptical. We had never been there before so I didn’t know what to expect, and so foolishly I expected it to be like Maui or Oahu with tons of tourist-y things to do and sunshine that never ends. And then we got there.
It was rainy and sort of cold (cold for Hawaii) and rather than spending time soaking up rays on the beach we did adventure things like zip-lining (goofy video alert) and kayaking and hiking. We cooked a lot of our own meals, which I actually really love to do on vacation, and I took my rain jacket everywhere. But at the end of the day we had so much fun there that I couldn’t help but be in love with the fact that it wasn’t like every other island. The adventures had there are some amazing memories, and I feel a little vacation-sick (as opposed to homesick) when I think about it!
The same thing kind of goes for macadamia nuts. In all of our vacations to the Hawaiian islands (5 for me, 3 for Nate) I thought for the greater part of some of them that I hated macadamia nuts. They seemed weird, I wasn’t used to the flavor, and the texture was different. I kind of liken it to unexpectedly needing a rain jacket for a vacation.
But then one day something happened – I had a white chocolate macadamia nut cookie and fireworks exploded on my tastebuds. I had a startling realization that I in fact LOVE macadamia nuts! And that white chocolate stuff that I would have sworn under oath to hate? Yeah, can’t do that anymore. Not when it includes chunks of dried pineapple, toasted coconut and my beloved macadamias. Now I look upon those things with a smile and welcome them to my plate!
- 16 oz high quality white chocolate chips
- 3/4 cup dried pineapple, chopped
- 3/4 cup dry roasted and salted macadamia nuts (definitely get the salted kind – it’s great with the white chocolate!)
- 1/2 cup coconut
Put the coconut in a small skillet and heat gently over low heat, stirring constantly. You want to devote all of your attention to this one – burned coconut unfortunately does not taste as good as toasted. Stir constantly over low heat until the coconut started to take on a golden brown color and then remove immediately onto a cold plate to stop the toasting process. In a large microwave-safe bowl heat the white chocolate chips for 30 seconds at half power in your microwave and then stir. Repeat until the chocolate is melted and then immediately pour onto a rectangle of parchment paper or a Silpat. Spread into an even rectangle that is about 1/4 inch thick. Immediately sprinkle the toasted coconut, pineapple and macadamia nuts on top of the chocolate and gently press into it. Let cool at room temperature for 2-3 hours, then cut using a knife or just break into pieces using your hands.