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Coconut Macadamia Streusel

photo: Scott Phillips

Yield: about 6 cups

Coconut and macadamia nuts give this streusel a tropical flair.


  • 8 oz. (1 cup) unsalted butter
  • 10 oz. (2-1/4 cups) all-purpose flour
  • 1/4┬ácup plus 2 Tbs. granulated sugar
  • 1/4 packed cup dark brown sugar
  • 1/4┬ácup demerara sugar
  • 1 cup salted toasted macadamia nuts, coarsely chopped
  • 1 cup unsweetened flaked coconut
  • 1 tsp. kosher salt

Nutritional Information

      Calories (kcal) : 50
      Fat Calories (kcal): 30
      Fat (g): 3.5
      Saturated Fat (g): 2.5
      Monounsaturated Fat (g): 1
      Cholesterol (mg): 10
      Sodium (mg): 25
      Carbohydrates (g): 7
      Fiber (g): 1
      Sugar (g): 3
      Protein (g): 1


  • Line two large rimmed baking sheets with parchment. In a small saucepan, melt the butter over low heat; keep warm.
  • Combine the flour, sugars, nuts, coconut, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until combined, about 30 seconds. With the mixer running, slowly pour in the butter. Stop the mixer as soon as the butter is incorporated, about 1 minute. The streusel will appear moist but crumbly.
  • Scrape the streusel onto the prepared baking sheet, spreading it to cover and breaking up any large clumps with your fingers. Refrigerate for at least 30 minutes or overnight. Use right away, or transfer to a zip-top bag and freeze airtight for up to 3 months.


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