Island Cookies
Transport your taste buds to a tropical paradise with these irresistible Island Cookies—soft, chewy, and bursting with island-inspired flavors. Featuring juicy pineapple tidbits, sweetened shredded coconut, crunchy macadamia nuts, and creamy white chocolate chips, these cookies combine a delightful mix of textures and tastes for the ultimate sweet escape. With a buttery base and just the right hint of vanilla, every bite delivers a perfect balance of sweetness and a touch of salty crunch. Ready in under 30 minutes, this quick and easy recipe is perfect for summertime gatherings, beach-themed parties, or whenever you’re craving a little slice of the tropics. Bake a batch, and let the flavors whisk you away!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups unsalted butter, softened
- 0.75 cups light brown sugar, packed
- 0.5 cups granulated sugar
- 1 item large egg
- 1 teaspoons vanilla extract
- 0.5 cups pineapple tidbits, drained and chopped
- 0.75 cups sweetened shredded coconut
- 0.5 cups macadamia nuts, roughly chopped
- 0.5 cups white chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Gently fold in the chopped pineapple tidbits, shredded coconut, macadamia nuts, and white chocolate chips using a spatula.
Using a tablespoon or a small cookie scoop, drop rounded mounds 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 are lightly golden but the centers remain slightly soft.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
4650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.8 g | 331% | |
| Saturated Fat | 141.3 g | 706% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 594 mg | 198% | |
| Sodium | 1632 mg | 71% | |
| Total Carbohydrate | 564.6 g | 205% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 349.6 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 509 mg | 39% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1534 mg | 33% | |
*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.
