Macadamia Nut Mini Loaves

1 jar (3-1/2 ounces) macadamia nuts, divided
1/3 cup flaked coconut
1-1/2 cups sugar, divided
3/4 cup butter, softened
2 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 cup milk
3 tablespoons lemon juice
2 teaspoons grated lemon peel
1-1/2 teaspoons vanilla extract

Finely chop enough of the macadamia nuts to measure 1/3 cup; set aside. Coarsely chop remaining nuts; toss with coconut and 1 tablespoon sugar. Set aside.

In a large mixing bowl, cream butter and remaining sugar. Add eggs; mix well. Combine flour and baking powder; add to the creamed mixture alternately with milk, beating well after each addition. Stir in the lemon juice lemon peel, vanilla and reserved finely chopped nuts.

Spoon into five greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Sprinkle with reserved coconut mixture. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean (cover loosely with foil if top browns too quickly). Cool for 10 minutes before removing from pans to wire racks to cool completely. Makes 5 loaves.

Note: If top begins to brown too quickly, cover loosely with heavy-duty aluminum foil.