Preheat oven to 350F.
Using a blender, remove skin of fruit and puree until smooth. (Note: mango puree is available already processed in the freezer section).
Using an electric mixer, cream together butter and sugar until fluffy. Beat in egg. Stir in baking soda, fruit puree and vanilla and molasses (optional).
Stir together the dry ingredients until well combined. Gradually add to the butter and sugar mixture. Use the blender to coarsely chop the Craisins and Macadamia nuts, being careful not to overprocess (or just break them up coarsely with a knife, if desired). Stir into the cookie batter using a wooden spoon.
Drop by teaspoonfuls onto greased cookie sheets, flattening with the tines of a fork to make a criss-cross pattern.
Bake 12-15 minutes or until done.
Makes 2-3 dozen cookies, depending on size.
Submitted by: CM
