Ingredients

The following ingredients have 8 Servings
  • White Chocolate Macadamia Cookie Base:
  • 1/2 cup Butter (softened)
  • 3/4 cup Sugar
  • 1 Egg
  • 1 teaspoon Pure Vanilla Extract
  • 1 cup + 2 Tablespoons Flour
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Cornstarch
  • 1/4 teaspoon Salt
  • 1/2 cup White Chocolate Chips
  • 1/4 cup Macadamia Nuts (chopped)
  • 1/3 cup Sweetened Flaked Coconut
  • Spread:
  • 8 ounce pkg. Cream Cheese (softened)
  • 1/2 cup Powdered Sugar
  • 1/2 teaspoon Pure Almond Extract or 1 teaspoon Vanilla
  • 1/2 teaspoon Lemon Zest
  • Fresh Fruit:
  • 1 cup Strawberries (sliced)
  • 1 cup Blueberries or Blackberries
  • 1 cup Kiwi (sliced)
  • 1 cup Raspberries
  • 1 Nectarine
  • Glaze:
  • 2 Tablespoons Orange Marmalade

Instruction

  • Heat oven to 350 degrees.
  • In large bowl, cream together butter and sugar for 3 minutes, until fluffy. Add egg and vanilla and beat until creamy. Stir in flour, baking powder, cornstarch, and salt. Add white chocolate, nuts, and coconut and stir until combined.
  • Lightly spray 9 inch springform pan with cooking spray. (If you use a pizza pan, cook for 10-14 minutes, as the crust will be thinner). With fingers, press cookie dough into pan. Bake for 16-22 minutes. Let cool.
  • For spread, beat cream cheese and powdered sugar until creamy. Add almond or vanilla extract, depending on taste preference and lemon zest.
  • Spread over cooled cookie crust.
  • In small bowl, heat marmalade and 2 Tablespoons of water in microwave for 15-20 seconds or until warm.
  • Arrange the fresh fruit on cookie tart in desired pattern. Brush with glaze. Slice and serve.