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This recipe uses the following spices:

Ginger Coconut Macadamias


4 cups raw macadamia nuts
1 cup light brown sugar
1 Tbsp. kosher salt
2 tsp. The Spice Hunter Chinese or 100% Organic Ground Ginger
½ cup flake coconut
1 egg white, beaten


Preheat oven to 350°F. Toss nuts in a medium sized bowl with the beaten egg white, making sure the nuts are evenly coated. Mix the brown sugar, salt, ginger and coconut together in a large zip-top bag. Add the nuts to the bag and shake well to coat. Spread nuts on a baking sheet lined with greased foil and bake for 20 minutes. Remove the foil from the baking sheet and let nuts cool a few minutes before breaking apart. Store in a sealed container.