These Hawaiian shortbread cookies are a tropical twist on a basic deal with. The buttery shortbread base pairs superbly with flippantly toasted macadamia nuts and dried pineapple. They’re good for particular events or simply as a result of!
These Hawaiian shortbread cookies are a buttery, tropical deal with that my husband and I can’t get sufficient of. With toasted macadamia nuts, dried pineapple, and a wealthy chocolate dip, they’re full of taste and so easy to make – no cookie cutter wanted! We love having a batch available for when a candy craving strikes, and so they all the time ship.
In the event you get pleasure from indulgent, flavorful desserts, you may also like my chocolate-dipped maple shortbread cookies, raspberry white chocolate cookies, or tropical favorites like coconut cheesecake with lime glaze and piña colada hand pies.
These cookies are fast, simple, and excellent for including slightly island-inspired sweetness to your day!
What We Assume You’ll Love About This Recipe
Ingredient Overview
Be sure you take a look at the complete recipe and ingredient listing under
- All-Objective Flour. All-purpose flour is the muse of those cookies and creates the proper shortbread texture. For a gluten-free possibility, you may substitute with a 1:1 gluten-free baking flour mix.
- Granulated Sugar. Granulated sugar provides sweetness and construction. Follow granulated sugar for one of the best outcomes. Various sweeteners like coconut sugar might alter the feel barely however can work.
- Powdered Sugar. Powdered sugar helps create the signature tender crumb in shortbread. Keep away from substituting this ingredient, as it’s key to getting the suitable texture.
- Unsalted Butter. Unsalted butter is crucial for the wealthy, buttery taste. Be sure you use unsalted butter to regulate the salt content material on this recipe. For a dairy-free possibility, you should use a plant-based butter substitute, however be certain it’s one designed for baking.
- Vanilla Extract. Vanilla extract provides depth and rounds out the flavors. You may swap this for almond extract for those who choose a nuttier taste however use half the quantity as almond extract is stronger.
- Salt. Salt balances the sweetness and enhances the opposite flavors. Follow effective salt for even distribution all through the dough.
- Macadamia Nuts. The toasted macadamia nuts present nutty taste. In the event you don’t have macadamia nuts, chopped pecans or hazelnuts are nice alternate options. Make certain to toast them flippantly for one of the best taste.
- Dried Pineapple. Dried pineapple provides sweetness and a contact of chewiness to the cookies. If dried pineapple isn’t accessible, you should use dried mango or dried apricots, finely chopped. Keep away from utilizing contemporary fruit, as it would add an excessive amount of moisture to the dough.
- Darkish Chocolate (Non-compulsory). The chocolate dip provides a ravishing and flavorful completion. White chocolate works simply as nicely and enhances the tropical flavors superbly. For a dairy-free possibility, use a dairy-free chocolate bar designed for melting.
Tips on how to Make These Cookies (With Pictures)
Be sure you take a look at the complete recipe and ingredient listing under
Step 7: Preheat your oven to 325 F (165 C) and line a baking sheet with parchment paper.
Non-compulsory Chocolate Dip Step: In the event you’d like so as to add chocolate, soften the white or darkish chocolate in a microwave-safe bowl, microwaving in 15-second intervals and stirring till easy. Dip half of every cookie into the chocolate, then set on parchment paper to let the chocolate harden.
If you can be gifting these cookies, it’s price it to mood your chocolate for one of the best presentation. We tempered the chocolate for our batch. Deal with the Warmth has an amazing tutorial on how you can mood chocolate. Tempered chocolate has a pleasant shiny end and resists melting at room temperature.
Ideas for Success
- Soften Butter Correctly. Guarantee your butter is gentle however not melted. Let it sit at room temperature for about half-hour or press flippantly together with your finger. It ought to depart an indentation with out sinking fully.
- Toast the Macadamia Nuts. Calmly toasting the nuts enhances their taste and provides a deeper nutty word to the cookies. Toast them in a dry skillet over medium warmth for 2-3 minutes, stirring continuously to keep away from burning.
- Don’t Skip the Chill Time. Chilling the dough helps it agency up, making it simpler to slice and making certain the cookies maintain their form throughout baking.
- Watch the Baking Time. Bake till the sides are simply golden. Overbaking could make the cookies dry, so maintain a detailed eye on them in the previous few minutes.
- Soften Chocolate Rigorously. If dipping the cookies, soften the chocolate in brief intervals within the microwave, stirring between every interval. For one of the best outcomes, observe the tutorial linked above to mood your chocolate.
Storage
- Room Temperature. Retailer the baked cookies in an hermetic container at room temperature for as much as 1 week. Hold them in a cool, dry place.
- Freezing Baked Cookies. To increase their shelf life, freeze the baked cookies. Place them in a single layer in a freezer-safe container or bag, separating layers with parchment paper to forestall sticking. They are often frozen for as much as 2 months. Allow them to thaw at room temperature earlier than serving.
- Freezing Cookie Dough. In the event you choose to bake contemporary cookies as wanted, freeze the dough logs. Wrap them tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll maintain for as much as 3 months. When able to bake, slice the frozen dough and bake straight from the freezer, including 1-2 minutes to the baking time.
- Chocolate-Dipped Cookies. In case your cookies are dipped in chocolate, retailer them in a single layer or separate layers with parchment paper to forestall the chocolate from smudging.
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Dessert Recipes
- 1 cup unsalted butter, softened 1 cup is 2 sticks (Notice 1)
- ½ cup powdered sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- ½ cup finely chopped macadamia nuts flippantly toasted (Notice 2)
- ½ cup finely chopped dried pineapple
- Non-compulsory: 1 cup white or darkish chocolate for dipping
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In a big bowl, cream collectively the softened butter, powdered sugar, and granulated sugar till mild and fluffy (about 3-4 minutes).
1 cup unsalted butter, softened, ½ cup powdered sugar, ¼ cup granulated sugar
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Combine within the vanilla extract till nicely mixed.
1 tsp vanilla extract
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In a separate bowl, whisk collectively the flour and salt.
2 cups all-purpose flour, ¼ tsp salt
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Regularly add the flour combination to the butter combination, mixing simply till mixed.
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Gently fold within the chopped macadamia nuts and dried pineapple till evenly distributed.
½ cup finely chopped macadamia nuts, ½ cup finely chopped dried pineapple
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Divide the dough in half. Roll every portion right into a log (about 1.75 to 2 inches in diameter, 9 inches lengthy) and wrap in plastic wrap. Refrigerate for at the very least half-hour to agency up.
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Preheat your oven to 325 F (165 C) and line a baking sheet with parchment paper.
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Utilizing a pointy knife, slice the chilled dough into ½-inch thick rounds (Notice 3).Organize the rounds on the ready baking sheet about 1 inch aside.
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Bake for 12-Quarter-hour, or till the sides are simply turning golden. Cool on a wire rack.
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In the event you’d like so as to add chocolate, soften the white or darkish chocolate in a microwave-safe bowl, microwaving in 15-second intervals and stirring till easy. Dip half of every cookie into the chocolate, then set on parchment paper to let the chocolate harden (Notice 4).
Non-compulsory: 1 cup white or darkish chocolate for dipping
- To make sure your butter is correctly softened, let it sit at room temperature for about half-hour. It ought to be gentle sufficient to press together with your finger however not greasy or melted.
- Calmly toast the macadamia nuts earlier than chopping for a deeper, nuttier taste. Toast them in a dry skillet over medium warmth for 2-3 minutes, stirring continuously to keep away from burning.
- Use a pointy knife to slice the chilled dough logs. This helps forestall crumbling and ensures clear edges.
- When melting chocolate, be certain the bowl and utensils are fully dry. Any water may cause the chocolate to grab and develop into lumpy.
Energy: 78kcal | Carbohydrates: 8g | Protein: 1g | Fats: 5g | Saturated Fats: 3g | Polyunsaturated Fats: 0.2g | Monounsaturated Fats: 2g | Trans Fats: 0.2g | Ldl cholesterol: 10mg | Sodium: 13mg | Potassium: 12mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 118IU | Vitamin C: 0.3mg | Calcium: 4mg | Iron: 0.3mg
Servings: 48 cookies
Energy: 78kcal
