Honey Macadamia Lamingtons with Coconut Coating

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Classic Australian lamingtons get a tropical twist with crunchy macadamia nuts and a honey-infused chocolate glaze, coated in shredded coconut. This australian-inspired desserts ready in about 20 minutes layers chopped dark chocolate, honey, heavy cream into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 16, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 16 Australian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 1 (8-inch square) sponge cake into 16 equal cubes, about 2x2 inches each, and set aside.
  2. Step 2: In a small saucepan, combine 6 oz chopped dark chocolate, 1/4 cup honey, and 1/4 cup heavy cream over low heat. Stir continuously until the chocolate melts and the mixture is smooth and glossy, about 5 minutes.
  3. Step 3: Place 1 1/2 cups desiccated coconut and 1/2 cup chopped unsalted macadamia nuts mixed together in a shallow bowl.
  4. Step 4: Using two forks, dip each sponge cake cube into the warm chocolate-honey glaze, coating all sides evenly, then immediately roll the coated cube in the coconut and macadamia nut mixture, pressing gently to adhere.
  5. Step 5: Transfer the lamingtons to a wire rack set over parchment paper and allow to set at room temperature for at least 1 hour before serving to let the glaze harden slightly.

Frequently asked questions

How long does Honey Macadamia Lamingtons with Coconut Coating take to make?

Total time is about 20 minutes (20 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Honey Macadamia Lamingtons with Coconut Coating?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Honey Macadamia Lamingtons with Coconut Coating?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Honey Macadamia Lamingtons with Coconut Coating for a different number of people?

The recipe is written for 16 servings. Multiply each ingredient by (your serving target / 16). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Honey Macadamia Lamingtons with Coconut Coating?

Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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