Aloooha Baggers! Does the winter season have you down? Are you pining away for azure waters and white sand beaches? Well, we here at The Bag Meal Test Kitchen firmly believe that it is best to eat your way through your travels! Besides, if you can't travel, you can always eat, so it works out both ways! ;)
You have probably noticed that there is a lack of dessert bag meals in the book. There are several reasons for this, one being that those publisher folks have these crazy things called "page limits," another being that The Bag Lady lives by The WoW Diet (click here for more info) and so she doesn't do many desserts. But we are thinking of you and are willing to take one for the team, so The Bag Lady has put on her dessert hat and developed some new yummies for your food storage needs. Besides, if you're in the middle of a disaster, what spells comfort like a warm cookie pulled fresh from a solar oven?
These cookies are a burst of tropical fusion on your tongue! Bite into one and you'll be transported to the azure waters and white beaches of your favorite island. (To enhance the experience hold an EMPTY glass up to your ear and you'll hear the ocean.) The buttery cookie hugs mounds of sweet flaky coconut and smooth white chocolate chunks. The delectable crunch of macadamia nuts rounds off the texture play nicely. So bake up a batch, hold a glass to your ear, close your eyes, and chase those winter blues away! (Yes, we at The Bag Meal Test kitchen are easily entertained.)
Aloha Bag Meal Cookies
1 yellow cake mix
1/2 cup canned butter, melted*
1/3 cup bottled water
Resealable bag: 3 tablespoons powdered whole egg**
Resealable bag:1/2 cup flaked coconut, 1/2 cup white chocolate chips, 1/2 cup macadamia nuts, chopped
Preheat oven to 350 degrees. In large bowl combine cake mix and powdered egg. Stir in water and melted butter. Add remaining ingredients. Bake on ungreased cookie sheet 12-14 minutes or until edges are slightly golden. Allow to cool for a few minutes on baking sheet before moving to cooling rack.
*Remember you want to save your canned butter for a real emergency, so if you're making these at home, substitute fresh butter.
**If you want to use fresh egg, only put in 2 fresh eggs and decrease the water by 2 tablespoons.