If you’ve ever dreamed of a cookie that perfectly balances buttery richness with a tropical twist, then Hawaiian shortbread cookies are about to become your new favorite treat. These delightful cookies combine the classic crumbly texture of traditional shortbread with the vibrant flavors of coconut and pineapple, creating a bite-sized escape to the islands.
Whether you’re baking for a special occasion or just looking to brighten your afternoon tea, these cookies are sure to impress with their melt-in-your-mouth goodness and subtle tropical flair.
Easy to make and utterly delicious, this Hawaiian shortbread recipe is perfect for bakers of all levels. With simple pantry ingredients and a few tropical add-ins, you’ll be able to whip up a batch of cookies that taste like a mini vacation.
So, grab your mixing bowl and let’s get started on creating these irresistible island-inspired treats!
Why You’ll Love This Recipe
This Hawaiian shortbread cookie recipe strikes the perfect balance between simplicity and flavor. Unlike other cookie recipes that require numerous steps and complicated techniques, this one keeps it straightforward without sacrificing taste.
Rich buttery texture, combined with the tropical sweetness of shredded coconut and crushed pineapple, makes each bite a delightful experience. Plus, the recipe uses common ingredients you might already have in your kitchen.
It’s also highly customizable—you can easily swap out or add ingredients to suit your preferences.
Whether you’re baking for a family gathering, a potluck, or just craving something sweet and comforting, these cookies deliver every time. They also make wonderful gifts or party favors, wrapped up in a cute box or tin.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup shredded sweetened coconut
- 1/4 cup crushed pineapple, drained thoroughly
- 1/4 teaspoon salt
- Optional: 1/4 cup macadamia nuts, chopped (for added crunch)
Equipment
- Mixing bowl
- Electric mixer or hand whisk
- Measuring cups and spoons
- Spatula
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
- Food processor or resealable bag and rolling pin (if chopping nuts)
Instructions
- Preheat the oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone mat to prevent sticking.
- Cream the butter and sugar. In a mixing bowl, use an electric mixer or whisk to beat the softened unsalted butter and powdered sugar together until the mixture is light and fluffy, about 3-4 minutes.
- Add the vanilla extract. Mix in the vanilla until fully incorporated for that sweet aromatic note.
- Combine dry ingredients. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this to the butter mixture, mixing on low speed or folding with a spatula just until combined. Avoid overmixing to keep the cookies tender.
- Fold in the tropical ingredients. Gently fold in the shredded coconut, drained crushed pineapple, and chopped macadamia nuts if using. The pineapple should be well-drained to avoid excess moisture that could affect cookie texture.
- Scoop and shape the cookies. Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheet, spacing them about 2 inches apart. For a more uniform look, gently flatten each dough ball with the back of a spoon or your fingers.
- Bake the cookies. Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges just start to turn golden brown.
- Cool completely. Remove the cookies from the oven and transfer them to a wire rack to cool fully. This step ensures they firm up and develop the perfect shortbread texture.
- Serve and enjoy! These Hawaiian shortbread cookies are perfect with a cup of tea, coffee, or just as a tropical snack anytime.
Tips & Variations
Tip: Make sure to drain the crushed pineapple well using a fine mesh strainer or paper towels to prevent soggy cookies.
Tip: For an extra burst of tropical flavor, try adding a teaspoon of finely grated lime zest to the dough.
If you want to switch things up or customize your Hawaiian shortbread cookies, here are some variations to try:
- Chocolate-Dipped Hawaiian Shortbread: Dip half of each cooled cookie in melted dark or white chocolate and let them set on parchment paper.
- Macadamia Coconut Blend: Increase the macadamia nuts to 1/2 cup for a crunchier texture and nutty flavor.
- Pineapple Coconut Glaze: Mix powdered sugar with a little pineapple juice and drizzle over cooled cookies for added sweetness and moisture.
- Gluten-Free Version: Use a gluten-free all-purpose flour blend instead of regular flour for those with gluten sensitivities.
Nutrition Facts
| Nutrient | Amount per Cookie |
|---|---|
| Calories | 120 kcal |
| Fat | 8 g |
| Saturated Fat | 4.5 g |
| Carbohydrates | 12 g |
| Sugars | 6 g |
| Protein | 1 g |
| Fiber | 0.5 g |
| Cholesterol | 20 mg |
Serving Suggestions
Hawaiian shortbread cookies pair wonderfully with a variety of drinks and accompaniments. Consider serving them with:
- A hot cup of Hawaiian Kona coffee or your favorite black tea
- Chilled tropical fruit smoothies or fresh pineapple juice for a refreshing treat
- A scoop of vanilla or coconut ice cream to turn the cookies into a decadent dessert
- As part of a cookie platter alongside other tropical-inspired treats like Mango Coconut Bars or Pineapple Upside-Down Cake
Conclusion
With its buttery crumb and tropical burst of flavor, this Hawaiian shortbread cookie recipe is a delightful way to bring a little island magic into your kitchen. Whether you’re baking for friends, family, or just yourself, these cookies are sure to satisfy your sweet tooth while transporting your taste buds to a sunny beach paradise.
Simple to make and endlessly customizable, these cookies can become a staple in your baking repertoire. So next time you want to impress with a unique homemade treat, remember this recipe and enjoy a little piece of Hawaii in every bite.
Happy baking!
📖 Recipe Card: Hawaiian Shortbread Cookies
Description: Buttery shortbread cookies with a tropical twist of macadamia nuts and coconut. Perfectly crisp and lightly sweetened for a delightful treat.
Prep Time: PT15M
Cook Time: PT20M
Total Time: PT35M
Servings: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup chopped macadamia nuts
- 1/4 cup shredded sweetened coconut
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 325°F (163°C).
- Cream butter and sugar until light and fluffy.
- Mix in vanilla extract.
- In a separate bowl, combine flour and salt.
- Gradually add flour mixture to butter mixture and mix until just combined.
- Fold in macadamia nuts and shredded coconut.
- Form dough into 1-inch balls and place on baking sheet.
- Flatten each ball slightly with the bottom of a glass.
- Bake for 18-20 minutes or until edges are lightly golden.
- Cool on wire rack before serving.
Nutrition: Calories: 150 kcal | Protein: 2 g | Fat: 12 g | Carbs: 10 g
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