Who can resist the buttery, melt-in-your-mouth goodness of a Honolulu Cookie Company treat? These iconic shortbread cookies, inspired by the flavors of Hawaii, bring a little slice of paradise to every bite. From the delicate pineapple shape to the tropical ingredients like macadamia nuts and coconut, they’re a delicious reminder of island life.
We love how these cookies seamlessly blend tradition with a touch of aloha spirit. While visiting Hawaii might not always be possible, recreating these delightful cookies at home is easier than you’d think. With a few key ingredients and a little love, we can capture that signature taste and transport ourselves to the sunny shores of Honolulu.
Honolulu Cookie Company Recipe
Recreating the iconic Honolulu Cookie Company shortbread cookies at home is not only a rewarding baking experience but also a delicious way to capture the flavors of Hawaii. These buttery, pineapple-shaped cookies blend the essence of tropical ingredients like macadamia nuts, coconut, and pineapple for an authentic taste of the islands. Let’s dive into the recipe.
Ingredients
Here’s what we’ll need to make approximately 30 cookies:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 1/2 cups all-purpose flour, sifted
- 1/4 teaspoon salt
- 1/2 cup shredded sweetened coconut
- 1/3 cup finely chopped macadamia nuts
- Optional: 1/4 cup finely diced dried pineapple
- Optional: 8 ounces semi-sweet or white chocolate, melted for dipping
- Pineapple-shaped cookie cutter
Step-by-Step Instructions
Step 1: Cream the Butter and Sugars
- In a large mixing bowl, blend the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Use a hand mixer or stand mixer for about 2-3 minutes on medium speed.
Step 2: Add Wet Ingredients
- Beat in the egg, vanilla extract, and almond extract one at a time, ensuring everything is well incorporated. The almond extract adds that signature nutty aroma to the cookies.
Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together flour, salt, shredded coconut, macadamia nuts, and dried pineapple (if using). Slowly add this mixture to the wet ingredients, mixing on low speed until a dough forms. Avoid over-mixing to maintain a tender cookie texture.
Step 4: Chill the Dough
- Form the dough into a ball and wrap it in plastic wrap. Refrigerate for at least 1 hour to make it easier to roll out and cut into shapes. Chilled dough also helps the cookies retain their iconic pineapple shape during baking.
Step 5: Roll and Cut
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Roll out the chilled dough on a floured surface to about 1/4-inch thickness. Use a pineapple-shaped cookie cutter to cut shapes, placing them 1 inch apart on the prepared baking sheets.
Step 6: Bake to Perfection
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are just barely golden. Do not overbake. Let them cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Step 7: Optional Chocolate Dip
- Melt semi-sweet or white chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth. Dip half of each cookie into the melted chocolate, letting excess drip off, and place onto parchment paper to set.
Key Baking Tips
| Tip | Detail |
|---|---|
| Soft Butter is Key | Ensure the butter is soft (not melted) for a creamy dough. |
| Chill the Dough | This step prevents spreading. Don’t skip it! |
| Monitor Bake Time Closely | Pull cookies out when edges are golden for the best texture. |
| Coconut & Nuts Enhance Flavor | Toast coconut or nuts for extra depth in flavor, if preferred. |
Recreating the Honolulu Cookie Company experience at home allows us to infuse our kitchens with the flavors of Hawaii, from the nutty macadamias to the tropical sweetness of pineapple and coconut.
Ingredients
To capture the essence of Honolulu Cookie Company’s signature cookies, we need to use fresh, high-quality ingredients that embody the tropical flavors of Hawaii. Below is the precise breakdown for both the cookie dough and the toppings.
For The Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional for added flavor)
- 2 cups all-purpose flour, sifted
- 1/3 cup macadamia nuts, finely chopped
- 1/3 cup sweetened shredded coconut
For The Toppings
- 1/2 cup semi-sweet or dark chocolate chips, melted
- 1/4 cup crushed macadamia nuts, lightly toasted
- 1/4 cup shredded coconut, lightly toasted
Tools And Equipment Needed
To recreate the iconic Honolulu Cookie Company shortbread cookies in our home kitchens, having the right tools and equipment on hand is essential. Below is a detailed list to ensure we’re fully prepared for a seamless baking experience:
Essential Tools
- Mixing Bowls: A large bowl for mixing the dough and a medium one for preparing toppings.
- Electric Mixer or Stand Mixer: To cream the butter and sugar for a smooth, airy texture.
- Measuring Cups and Spoons: For precise measurements of both wet and dry ingredients.
- Silicone Spatula: For scraping down the sides of the bowl thoroughly during mixing.
- Rolling Pin: To flatten the dough evenly to the required thickness.
- Pineapple-Shaped Cookie Cutter: To achieve the iconic shape of Honolulu cookies.
For Baking and Decorating:
- Baking Sheets: Non-stick ones or lined with parchment paper for easy cleanup.
- Parchment Paper or Silicone Baking Mat: Prevents sticking and promotes even baking.
- Offset Spatula: Great for spreading melted chocolate smoothly atop the cookies.
- Double Boiler or Microwave-Safe Bowl: For melting chocolate gently without burning.
- Cooling Racks: To let the cookies cool evenly and maintain their crisp texture.
Optional Tools for Advanced Presentation
- Food Processor: For finely chopping macadamia nuts or shredding coconut if not pre-prepared.
- Candy Thermometer: Ensures chocolate melts to the perfect consistency.
Quick Reference Table:
| Tool | Purpose | Notes |
|---|---|---|
| Mixing Bowls | Dough mixing and toppings prep | Use one large and one medium. |
| Electric or Stand Mixer | Creaming butter and sugar | Hand mixers are suitable too. |
| Measuring Cups & Spoons | Accurate ingredient measurement | Invest in a high-quality set. |
| Pineapple-Shaped Cutter | Achieving authentic cookie shape | Essential for visual appeal. |
| Parchment/Silicone Mat | Avoid sticking and promote even baking | Also aids in quick cleanup. |
| Cooling Racks | Even cooling to prevent sogginess | Ensure space-efficient racks. |
| Double Boiler/Bowl | Smoothly melting chocolate for decorating | Avoid overheating chocolate. |
By equipping ourselves with these tools and equipment, we’ll set the stage for a stress-free and enjoyable baking process that captures the flavor and charm of the Honolulu Cookie Company’s celebrated shortbread cookies.
Directions
Follow these step-by-step instructions to replicate the signature Honolulu Cookie Company shortbread cookies in your kitchen. Let’s bring a taste of Hawaii to life with the right preparation, precision, and aloha spirit.
Prep
- Prepare the Butter: Take 1 cup unsalted butter out of the fridge and let it sit at room temperature until softened but not melted. Soft butter ensures a smooth cookie dough texture.
- Measure Ingredients: Gather all ingredients as listed. Use measuring cups and spoons for precision to maintain the balance of flavors. Make sure to finely chop macadamia nuts and lightly toast shredded coconut. This step enhances their nutty and tropical flavors.
- Set Up the Workspace: Lay out your equipment, including an electric mixer, mixing bowls, rolling pin, and parchment paper. Select a pineapple-shaped cookie cutter for that iconic look.
- Preheat the Oven: Preheat the oven to 325°F (163°C) and line your baking sheets with parchment paper or silicone baking mats. This will prevent sticking and ensure even baking.
- Prepare Toppings: Melt semi-sweet or dark chocolate chips using a double boiler or microwave in 20-second intervals, stirring in between to avoid scorching. Chop the toasted macadamia nuts and shredded coconut for garnishing. Place each topping in separate bowls for easy access.
Bake
Now that the dough is prepared and toppings are ready, it’s time to bake the cookies to golden perfection. Let’s focus on key steps to achieve the iconic texture and flavor of Honolulu Cookie Company-inspired treats.
Baking The Cookies To Perfection
- Preheat the Oven: Confirm the oven is preheated to 325°F (163°C). A consistent temperature ensures even baking and prevents overbrowning.
- Prepare Baking Sheets: Line a non-stick baking sheet with parchment paper or a silicone baking mat. This prevents cookies from sticking while enhancing their delicate shortbread texture.
- Roll Out the Dough: Dust your work surface lightly with flour to prevent sticking. Roll the chilled dough out to about 1/4-inch thickness, as this provides the perfect crisp-tender bite.
- Cut the Shapes: Use a pineapple-shaped cookie cutter to form each cookie. Gently press the cutter into the dough and lift it carefully to preserve the shape. Re-roll scraps as needed to utilize all the dough.
- Arrange on Sheets: Place the cut cookies about 1 inch apart on the prepared baking sheets to allow room for slight spreading.
- Bake with Precision: Place the baking sheet in the center of the oven. Bake for 12-15 minutes, or until the cookies have lightly golden edges. Keep an eye on them in the last few minutes to avoid overbaking, which can make the cookies too dry.
- Cool Completely: Remove cookies from the oven and let them sit on the baking sheet for approximately 5 minutes. Then carefully transfer them to a cooling rack using an offset spatula to cool fully. Cooling is essential for preserving the shortbread’s crisp texture.
| Oven Temperature | Baking Time | Cooling Time on Sheet |
|---|---|---|
| 325°F (163°C) | 12-15 minutes | 5 minutes |
By following these meticulous steps, we can ensure that each cookie emerges with a flawless, buttery texture and hints of Hawaiian-inspired flavors.
Decorate
Now that the cookies are baked and cooled, it’s time to elevate these pineapple-shaped treats with beautiful and delicious finishing touches. This step brings the cookies to life, mimicking the iconic look and taste of the authentic Honolulu Cookie Company delicacies.
Adding Final Touches
- Melt the Chocolate
- Place the semi-sweet or dark chocolate chips in a double boiler or microwave-safe bowl.
- If using a microwave, heat in 15-second intervals, stirring in between, until smooth and glossy. Do not overheat, as chocolate can seize easily.
- Aim for a slightly cooled but still runny consistency for easy dipping.
- Prepare the Decorations
- Have the following toppings ready and arranged in small bowls:
- Crushed macadamia nuts, lightly toasted for enhanced flavor.
- Lightly toasted shredded coconut for a tropical touch.
- Use a cooling rack placed over a lined baking sheet to catch excess chocolate or toppings.
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Crushed Macadamia Nuts | 1/2 cup | Lightly toasted, finely chopped. |
| Toasted Shredded Coconut | 1/2 cup | Slightly golden, fragrant flakes. |
| Chocolate Chips | 1 cup | Heated until melted and smooth. |
- Dip the Cookies
- Take one cookie at a time and dip the bottom half into the melted chocolate to coat evenly.
- Allow excess chocolate to drip back into the bowl before placing the cookie on the prepared cooling rack.
- Sprinkle the Toppings
- While the chocolate is still wet, sprinkle a mix of toasted macadamia nuts and toasted shredded coconut onto the chocolate-coated portion.
- For aesthetic appeal, focus on even coverage and leave part of the chocolate visible for a two-tone effect.
- Allow to Set
- Leave the cookies on the rack until the chocolate hardens completely. For quicker results, place them in the refrigerator for 10-15 minutes.
These final decorations make each cookie not only visually appealing but also enhance the flavors, ensuring every bite delivers the perfect blend of tropical sweetness and nuttiness.
Make-Ahead Instructions
Prepping these Honolulu Cookie Company-inspired cookies in advance can save time and ensure a smoother baking process when cravings hit. Here’s how we can make the most of planning ahead:
1. Prepare Dough in Advance
- Mix the cookie dough as directed in the recipe section, ensuring the macadamia nuts and coconut are evenly incorporated.
- Shape the dough into a disc or log, wrap it tightly in plastic wrap, and place it in the refrigerator.
- Refrigeration: The dough can be stored in the fridge for up to 3 days. To prevent a dense texture, let it soften slightly at room temperature before rolling.
- Freezing: Wrap the dough in a layer of plastic wrap and a layer of foil, then freeze for up to 2 months.
2. Pre-Cut Cookies for Quick Baking
- After rolling out the dough to the desired thickness (1/4 inch is optimal), use the pineapple-shaped cookie cutter to create cookie shapes.
- Arrange the shapes on a baking sheet lined with parchment paper, ensuring no overlap.
- Transfer the entire sheet to the freezer and freeze until the cookies are firm.
- Once frozen, layer the cookies between sheets of parchment in an airtight container or freezer-safe bag. These pre-cut cookies can be frozen for up to 2 months and baked directly from frozen when you’re ready, adding an extra 1-2 minutes to the bake time.
3. Make Topping Components in Advance
- Chocolate: Melt the semi-sweet or dark chocolate in advance, then store it in an airtight container in the refrigerator. Reheat gently in a microwave or double boiler when you’re ready to decorate.
- Toast Nuts and Coconut: Toasting enhances the flavor, so lightly toast and cool the macadamia nuts and shredded coconut ahead of time. Keep these in separate airtight containers to maintain crispness.
4. Storage Guidelines for Baked Cookies
If you’ve baked a batch but want to store them for later use, follow these steps:
| Storage Method | Duration | Notes |
|---|---|---|
| Room Temperature | Up to 1 week | Store in an airtight container. Keep them in a cool, dry place. |
| Freezing | Up to 2 months | Arrange cookies in a single layer. Separate layers with parchment paper to prevent sticking. |
Additional Tips:
- To maintain freshness, avoid assembling the cookies (chocolate dipping and toppings) until just before serving. This ensures that the toppings stay crisp and visually stunning.
- When freezing cookies or dough, label the containers with dates so you can keep track of storage times.
Tips For The Perfect Honolulu Cookie Company Recipe
To make Honolulu Cookie Company-inspired cookies that taste as authentic and indulgent as the ones from Hawaii, we’ve compiled essential tips for flawless baking. These tricks will help you achieve the ideal texture, flavor, and presentation every time. Let’s make our kitchen feel like an island paradise with these expert pointers.
1. Use High-Quality Ingredients
For cookies that truly shine, the quality of your ingredients matters.
- Butter: Opt for premium unsalted butter since it forms the base of the cookie dough and determines the overall richness.
- Macadamia Nuts & Coconut: Use fresh macadamia nuts and sweetened shredded coconut for the best tropical flavor. Toast the coconut lightly for an added depth of flavor.
- Chocolate: Choose high-quality semi-sweet or dark chocolate for dipping. Brands specializing in baking chocolate will melt more smoothly and create a better finish.
“A cookie’s flavor is only as good as the ingredients used, so don’t skimp on the essentials!”
2. Chill the Dough Before Baking
To achieve the signature pineapple shape and prevent the cookies from spreading, always chill the dough. After rolling and cutting, refrigerate the cookie cutouts for at least 30 minutes before placing them in the oven.
- This step helps retain the shape, resulting in crisp, sharp edges and ensures a perfect bake.
3. Roll Dough Evenly
Uniform thickness ensures consistent baking. Roll your dough to exactly 1/4-inch thick for the best results. Uneven dough leads to uneven baking – thinner sections may burn while thicker sections stay undercooked. Use rolling pin guide rings for accuracy if needed.
4. Master the Baking Time
Perfect timing is crucial. Bake the cookies for 12-15 minutes at 325°F (163°C) or until the edges are lightly golden. Keep an eye on them in the final minutes, as overbaking will result in dry cookies that lose their buttery goodness.
5. Decorate Like a Pro
Always decorate cookies after they have cooled completely. Melt the chocolate using a double boiler or a microwave-safe bowl in 20-second intervals, stirring until smooth.
Topping Tips:
- Dip only half of each cookie in chocolate to replicate Honolulu Cookie Company’s aesthetic.
- While the chocolate is still wet, sprinkle toppings evenly for that elevated, two-tone look.
- Let the cookies set on a cooling rack lined with parchment paper to avoid sticking.
6. Avoid Common Pitfalls
Here’s a quick table highlighting potential missteps and solutions for perfect cookies:
| Common Mistake | Solution |
|---|---|
| Dough spreads or loses shape | Chill the dough before baking. |
| Cookies taste dry | Do not overbake; remove them once edges turn golden. |
| Chocolate doesn’t set | Allow enough cooling time in a dry environment – avoid humid conditions. |
| Uneven bake | Ensure dough is rolled to the same thickness throughout. |
7. Store and Serve Properly
To enjoy the cookies at their peak flavor:
- Store them in an airtight container for up to 7 days at room temperature.
- For extended storage, freeze layers of cookies between wax paper in a freezer-safe container for up to 1 month.
When ready to serve, assemble freshly with chocolate and toppings for the most delightful presentation. Nothing beats the crunch of toasted coconut and crushed macadamia nuts paired with creamy chocolate on crisp, buttery shortbread.
Conclusion
Recreating the magic of Honolulu Cookie Company’s iconic treats at home is a rewarding way to bring a taste of Hawaii into our kitchens. With the right ingredients, tools, and techniques, we can capture the tropical flavors and buttery texture that make these cookies so special.
Whether we’re baking for a special occasion or simply indulging in a sweet escape, these cookies offer a delightful reminder of the aloha spirit. Let’s embrace the joy of baking and savor every bite of these pineapple-shaped delights.
Frequently Asked Questions
What makes Honolulu Cookie Company’s shortbread cookies unique?
Honolulu Cookie Company’s shortbread cookies are shaped like pineapples and infused with Hawaiian-inspired flavors like macadamia nuts, coconut, and pineapple. These cookies embody the aloha spirit and the essence of island life, making them stand out from ordinary shortbread cookies.
Can I make these cookies without a pineapple-shaped cutter?
Yes, you can still enjoy the flavor by using any cookie cutter or even shaping the dough by hand. However, the pineapple shape uniquely reflects the Hawaiian theme and is part of their charm.
How do I ensure my cookies keep their shape while baking?
To help the cookies maintain their shape, chill the dough in the refrigerator for at least 30 minutes before rolling and cutting. This prevents spreading during baking.
Why is it important to use high-quality ingredients?
High-quality ingredients, such as fresh macadamia nuts, premium chocolate, and real butter, enhance the texture, flavor, and overall experience of the cookies. They are key to achieving the signature taste.
Can I make the cookie dough ahead of time?
Yes, you can prepare the dough in advance. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days or freeze it for up to 3 months. Bring it to a workable temperature before rolling.
What are the best toppings for these cookies?
Traditional toppings include melted semi-sweet or dark chocolate, crushed and toasted macadamia nuts, and lightly toasted shredded coconut. These add texture and enhance the tropical flavor profile.
How should I store the cookies after baking?
Store the baked cookies in an airtight container at room temperature for up to a week. Alternatively, you can freeze them in a sealed container for up to 3 months.
What are some common mistakes to avoid when baking these cookies?
Common mistakes include not chilling the dough, overbaking the cookies, or improperly melting the chocolate. Follow the recipe closely to achieve consistent results and perfect cookies.
How can I achieve the perfect texture for these cookies?
Ensure your butter is softened, not melted, and measure your ingredients accurately. Chilling the dough, rolling it evenly, and monitoring bake time closely will help achieve the iconic crisp yet tender texture.
Can these cookies be customized with other flavors?
Absolutely! While macadamia nuts and coconut are traditional, you can experiment with other nuts or dried fruits to create your own unique flavor combinations while capturing the Hawaiian essence.