Cabana Cookies

Makes about 3 dozen

1 cup butter-flavor solid vegetable shortening

3⁄4 cup granulated sugar

3⁄4 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

2 1⁄4 cups flour

1⁄2 teaspoon salt

1 teaspoon baking soda

1 bag (10 ounces) white chocolate chips

3⁄4 cup chopped sweetened banana chips

Topping: 1 jar of coconut curd (see note)

1⁄2 cup finely chopped macadamia nuts

Preheat oven to 375 degrees.

In mixing bowl, cream together shortening and sugars until mixed well. Add eggs one at a time and combine into mixture. Add vanilla and mix until incorporated.

In a separate bowl, combine flour, baking soda and salt. Add flour mixture to wet mixture gradually until fully incorporated. Mix in white chocolate chips and chopped banana chips.

Shape into 2-inch-round balls on a baking sheet lined with parchment paper. Bake in preheated oven 8 to 9 minutes. Let cool. For topping, spread the coconut curd on top of each cookie. Sprinkle with macadamia nuts. Note: Coconut curd (Dickinson’s is one brand) is available online; Merten found hers at Fresh Thyme.