Skip these overpriced cookie outlets and make these home made cookies as an alternative! We love a heat, chewy cookie as somewhat pick-me-up to get us by way of the day and this little deal with offers you all of these tropical flavors in a single chunk. Toasted coconut and macadamia nuts give that nutty, buttery taste and crunch, whereas juicy, crushed pineapple retains these cookies tremendous moist lengthy after they arrive out of the oven.

For extra scrumptious home made cookies, strive our Bakery Type Chocolate Chunk Cookies.

Appears could also be deceiving with these fairly, tropical cookies. This enjoyable taste mixture would possibly look tough to make however with this recipe, we promise you may whip up a batch very quickly. From begin to end, you’ll have heat, home made cookies in solely half-hour—excellent for e-book membership or an after-school snack. Plus, this recipe is freezer-friendly, so you may bake up a contemporary cookie (or a dozen!) at any time when your cookie craving hits.

Ingredient Notes

• Butter: Ideally, you’d use unsalted butter for this, but when salted is all you’ve obtained, it’ll work too. Simply scale back the salt by about 1/4 teaspoon. Be certain it’s softened to room temperature earlier than creaming.
• Brown Sugar: Both mild or darkish brown sugar works. Darkish brown sugar offers you a deeper taste that lots of people favor.
• Vanilla Extract: Pure vanilla extract offers one of the best taste, however imitation vanilla additionally works.
• Eggs: Use giant eggs at room temperature for simpler mixing.
• All-Function Flour: Follow common all-purpose flour for this one. Bread flour can even work.
• Baking Powder & Baking Soda: Ensure they’re contemporary and never expired so your cookies get the correct quantity of rise and puff.
• White Chocolate Chips: Use high-quality white chocolate chips for one of the best outcomes.
• Macadamia Nuts: Use roasted, salted macadamia nuts. Relying on those you get, chances are you’ll wish to roughly chop them for smaller bites within the cookie.
• Crushed Pineapple: Blended within the dough for added moisture. Ensure to empty the juices from the can.
• Sweetened Coconut Flakes: Blended within the dough for texture and taste. Additionally used as a garnish—we extremely suggest you toast the coconut flakes which are sprinkled on high of the cookie.
• Pineapple Reserves: Used to high off the cookie. That is non-obligatory, however offers nice taste and appears fairly!

Toasting The Macadamia Nuts

This step is non-obligatory, however in case you love a heat, nutty taste, contemplate toasting the macadamia nuts earlier than mixing them into the cookie dough. When toasted, the pure oils within the nuts are dropped at the floor, enhancing their taste and texture.

Merely unfold the nuts evenly on a baking sheet and toast at 350°F (175°C) for five–7 minutes, stirring midway by way of, till golden and aromatic. As soon as carried out, allow them to cool fully earlier than including them to your dough.

Smaller Cookies

As written, this recipe makes 12 decadently giant cookies. Divide the dough into roughly 5 or 6-ounce parts utilizing a kitchen scale. That is the enormous portion dimension discovered at specialty bakeries.

For a extra single-serving possibility, you can also make them into 24 smaller cookies. Divide the dough into roughly 2-ounce parts utilizing a kitchen scale or use a 2-ounce cookie scoop. Regulate the recipe by baking at 350°F for about 8 minutes. 

Freeze for Later

Pay attention, we like to freeze cookie dough for later. It’s so good to have cookies able to bake when you will have surprising visitors or wish to pop over to a pal or neighbor with somewhat deal with. Let’s be sincere, it’s additionally simply good to have some available whenever you simply want a cookie for your self.

Freeze baked cookies by putting them in a single layer on a baking sheet to freeze initially, then switch them to a resealable freezer bag or hermetic container for as much as 3 months. This prevents them from sticking collectively. To get pleasure from, thaw at room temperature, or heat them within the microwave for 10–15 seconds.

Freeze cookie dough in pre-portioned balls. After shaping the dough into balls, place them on a baking sheet and freeze till stable. Then switch the frozen dough balls to a freezer-safe bag or container for as much as 3 months.

To bake from frozen, switch to a parchment-lined baking sheet and bake at 350°F (175°C). Add 1-2 additional minutes to the baking time, and luxuriate in contemporary, heat cookies on demand!