I’m not sure “Aloha Cookies” is the best name, but it was the best I could come up with. It was that or “Pineapple Coconut Macadamia Cookies”…and I ran out of breath trying to say it. :) I went on a baking frenzy today and decided to come up with something new. Hence this recipe. I also made Anise Biscotti and Oatmeal Cookies. I botched the biscotti, though. It happens. Ah, well! I even cooked up some delicious dulce de leche! I’d never made it before, but there have been so many bloggers raving about how easy it is I had to give it a try. Wow! It’s worth the risk of exploding cans! (No, I didn’t have any exploding cans. I was careful.) After all that, I still had to make dinner. Whew! I’m trying to remember a part of the day I wasn’t in the kitchen.
- 1 cup dried pineapple chunks, chopped into small bits
- 1/2 cup unsweetened, grated coconut
- 3/4 cups macadamia nuts, chopped
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Combined the pineapple, coconut and nuts in a small bowl and set aside. In a separate bowl, sift together the flour, salt, and baking soda. Set aside.
- Cream butter until fluffy. Add the sugar and continue to beat until light and fluffy (a couple minutes). Beat in eggs one at a time, then the vanilla.
- Alternatively mix in pineapple mixture and the flour mixture, a third at a time, until well blended. Chill cookie dough for about an hour.
- Preheat oven to 350°F. On cookie sheets lined with parchment paper, spoon out the cookie dough in small 1-inch diameter balls. Place dough balls 3 inches away from each other on the cookie sheets.
- Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely.