Tropical Hawaiian Snowballs Hawaiian Style Russian Tea Cookies
Embrace a taste of paradise with Tropical Hawaiian Snowballs, a delightful twist on classic Russian tea cookies infused with island-inspired flavors. These buttery, melt-in-your-mouth treats are loaded with finely chopped macadamia nuts, sweet shredded coconut, and bits of dried pineapple, giving each bite a tropical flair. Coated in a delicate layer of powdered sugar, these cookies resemble miniature snowballs, making them perfect for festive occasions or summertime gatherings. Simple to prepare and ready in under 30 minutes, this recipe invites you to transport your taste buds to Hawaii with every soft, nutty, and fruity bite. Ideal for dessert platters or as a giftable treat, these Hawaiian-style cookies are as unique as they are irresistible. Perfect for lovers of tropical desserts, this recipe is destined to become a favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Unsalted butter
- 0.5 cup Powdered sugar (for dough)
- 2 teaspoons Vanilla extract
- 2.25 cups All-purpose flour
- 0.5 cup Macadamia nuts, finely chopped
- 0.5 cup Shredded sweetened coconut
- 0.25 cup Dried pineapple, finely diced
- 0.25 teaspoon Salt
- 1 cup Powdered sugar (for coating)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the butter and the powdered sugar (for dough) until light and fluffy, about 2 minutes.
Mix in the vanilla extract until fully incorporated.
Gradually blend in the flour and salt until a crumbly dough begins to form.
Add the macadamia nuts, shredded coconut, and dried pineapple to the dough, mixing until evenly distributed. Be careful not to overmix.
Using your hands, roll the dough into 1-inch balls and place them about 1 inch apart on the prepared baking sheet.
Bake in the preheated oven for 10-12 minutes, or until the bottoms just begin to turn golden. The tops should remain light in color.
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool slightly.
While the cookies are still warm, roll them generously in the powdered sugar (for coating). Allow the cookies to cool completely, then roll them again in the powdered sugar for a final coating.
Store the cookies in an airtight container at room temperature for up to 1 week. They also freeze well for longer storage.
Nutrition Facts
Calories |
3276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.0 g | 164% | |
| Saturated Fat | 81.4 g | 407% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 660 mg | 29% | |
| Total Carbohydrate | 513.6 g | 187% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 273.0 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 705 mg | 15% | |
*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.
