Categories: Cookies 
      Yield: 1 servings 
  
    1/2 c  Butter                            1/2 ts Baking soda 
    1/2 c  Brown sugar                         4 oz Candied papaya, chopped 
    1/2 c  White sugar                         4 oz Candied mango, chopped 
      1    Egg                                 4 oz Candied pineapple, chopped 
    1/2 ts Vanilla                             4 oz Dried apricot, chopped 
      1 c  + 2 T all-purpose flour             8 oz Chopped Macadamia nuts 
    1/2 ts Salt                                8 oz White chocolate chunks 
  
   A taste of the tropics in every bite! 
   
   Preheat oven to 375Ü. 
   
   In a large bowl, cream butter. Gradually add brown and white sugars and 
  beat until creamy. Beat in egg and vanilla. 
   
   Sift and stir in flour, salt and baking soda. Fold in candied fruits, nuts 
  and white chocolate. 
   
   Drop batter by teaspoonfuls, well apart, on a greased cookie sheet. Bake 
  at 375Ü for about 8-10 minutes. Remove to wire racks and let cool. 
   
  Note: If you can't purchase all of the candied fruits, use what you have on 
  hand-it will still be scrumptious. 
   
  Yield: 2 1/2 - 3 dozen. Larry Rosenberg, author of Muffins & Cupcakes 
  (published by The American Cooking Guild), Fairview, NJ. 
   
     Randy Shearer