When visiting Hawaii, don’t forget to pack your swimsuit, flip-flops, sunscreen — and Costco card.
The cavernous membership warehouse store has some of the best — and best priced — Hawaiian souvenirs you can find. I’m talkin’ surf T-shirts, bags of taro chips, lilikoi cookies, Kona blend coffee, and of course, macadamia nuts. My husband had to buy another tote bag for the plane for all the goodies he brought back home on our trip to the islands last year.
Me? I was content with a big bag of macadamias for a steal.
After all, it’s always good to have a ready supply for when the baking mood hits.
And it did big-time with this recipe for “Macadamia and White Chocolate Chunk Cookies” from Alice Medrich’s “Chewy Gooey Crispy Crunchy: Melt-In-Your-Mouth Cookies” (Artisan), of which I received a review copy. Only, I changed it up, substituting dark chocolate for white — TCHO Dark Chocolate Disks 68 Percent ($7.98 for 8 ounces) to be exact, of which I also received a sample. With macadamias one of the richest tasting nuts around, I prefer them with the slight bitter-earthiness of dark chocolate rather than the often cloyingly saccharine white chocolate.
The cookie dough needs to be refrigerated for at least two hours or overnight, so plan accordingly.