Mauna Loa Unsalted Dry Roasted Macadamias Mauna Loa Unsalted Dry Roasted Macadamias are easy to love for cooking, baking, and snacking. And this generous supply of macadamia nuts will take your taste buds on a trip to tropical paradise! Cook Up a Tropical Storm Mauna Loa Unsalted Dry Roasted Macadamias make a great garnish or crust for salmon and a crunchy addition to salad! Bake a Taste of Paradise Substitute mouthwatering macadamias for everyday nuts. Pair with Flair Match luscious macadamia nuts with white wines and microbrews. About Mauna Loa Macadamia Nuts More than 30 years ago, Mauna Loa started perfecting Hawaii"s most sought-after nut. Its first macadamia nut trees were planted in 1946 near Kea’au, Hawaii. In 1976, Mauna Loa Macadamia Nut Corporation began converting old sugar plantations to macadamia plantations. Most of those trees are still producing the premium macadamia today. Mauna Loa currently offers a delightful variety of macadamia products, from chocolate-covered nuts to Kona coffee-glazed treats. Our boxed chocolates make the perfect Hawaiian gift, while our dry-roasted baking pieces provide the complement to your favorite recipes.Recipe Ingredients 3¼ cups all-purpose flour ½ cup sugar 1 tablespoon plus 1 teaspoon baking powder ¼ teaspoon salt 1 cup Mounds Sweetened Coconut Flakes 1 cup Hershey’s Premier White Chips ½ cup coarsely chopped Mauna Loa Macadamia Nuts 2 cups chilled whipping cream 2 tablespoons fresh lime juice 2 to 3 teaspoons freshly grated lime peel 2 tablespoons butter, melted additional sugar Make your next snack a taste of paradise! Tropical Paradise Scones 1. Heat oven to 375°F. Lightly grease 2 baking sheets. 2. Stir together flour, ½ cup sugar, baking powder, and salt in large bowl. Stir in coconut, white chips, and macadamia nuts. 3. Stir whipping cream, lime juice, and lime peel into flour mixture, stirring just until ingredients are moistened. 4. Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Divide dough into three equal balls. One ball at a time, flatten into 7-inch circle; cut into 8 triangles. Transfer triangles to prepared baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with additional sugar. 5. Bake for 15 to 20 minutes or until lightly browned. Serve warm or cool. Makes 24 scones.