Hawaiian Drop Cookies
Transport your taste buds to the tropics with these irresistible Hawaiian Drop Cookies, a delightful fusion of flavors and textures that capture the essence of island living! These soft and chewy cookies are packed with juicy crushed pineapple, sweet shredded coconut, and buttery macadamia nuts, making every bite a mini vacation. With just 15 minutes of prep time, this easy cookie recipe is perfect for bakers of all skill levels. The golden-brown edges and tender centers make them a crowd-pleasing dessert for any occasion, from summer barbecues to holiday cookie swaps. Not only are they quick to make, but they’re also a perfect balance of sweet, nutty, and tropical–sure to become a family favorite. Serve warm or store in an airtight container for a few days of indulgence!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 0.75 cup Crushed pineapple, drained
- 1 cup Sweetened shredded coconut
- 0.75 cup Macadamia nuts, chopped
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
Gradually incorporate the dry ingredients into the wet mixture, beating on low speed until just combined. Avoid overmixing.
Fold in the crushed, drained pineapple, shredded coconut, and chopped macadamia nuts using a spatula, ensuring they are evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges turn lightly golden. The centers may look slightly soft but will firm up as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.0 g | 341% | |
| Saturated Fat | 129.1 g | 646% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 2030 mg | 88% | |
| Total Carbohydrate | 625.1 g | 227% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 357.8 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 350 mg | 27% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 1380 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
