1 1/2 cups sugar
1 cup softened butter
2 bananas, mashed
3 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cream of tartar
1 cup chopped macadamia nuts
1/2 cup sugar mixed with 1/2 teaspoon nutmeg
Cream together the sugar and butter. Add the eggs and mix well. Stir in the bananas. Combine the flour, soda, salt and cream of tartar; stir to blend. Add to the creamed mixture, stirring until the dry ingredients are moistened. Mix in the nuts. Refrigerate until chilled.
Preheat oven to 350 degrees. Line a cookie sheet with bakers' parchment.
Drop the dough by the tablespoonful (or scoop) into the sugar/nutmeg mixture, turning carefully to coat evenly. Place the cookies, about 3 inches apart, on the cookie sheet and flatten slightly.
Bake about 8 minutes, or until the edges start to brown. Cool on the baking sheet before removing to a rack.
Yields about 3 1/2 dozen cookies.
PER COOKIE: 145 calories, 2 g protein, 18 g carbohydrate, 8 g fat (3 g saturated), 22 mg cholesterol, 37 mg sodium, 0 g fiber.