Name: Hawaiian Shortbread Cookies with Macadamia Nuts and Pineapple Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 2 min
Cuisine: Hawaiian
Ingredients: 1 cup unsalted butter, softened (2 sticks); ½ cup powdered sugar; ¼ cup granulated sugar; 1 tsp vanilla extract; 2 cups all-purpose flour; ¼ tsp salt; ½ cup finely chopped macadamia nuts, lightly toasted; ½ cup finely chopped dried pineapple; 1 cup white or dark chocolate for dipping

Jump to Recipe· 4.2 from 79 reviews

If you’re craving a tropical treat that instantly transports you to sun-kissed beaches and balmy breezes, then the Hawaiian Shortbread Cookies with Macadamia Nuts and Pineapple Recipe is your perfect answer. These cookies bring together the buttery richness of classic shortbread with the delightful crunch of toasted macadamia nuts and the sweet, tangy burst of dried pineapple. Every bite feels like a mini vacation, marrying texture and flavor beautifully in a crisp, tender cookie that’s easy to share and impossible to resist.

Ingredients You’ll Need

A single bar of light beige dough with small brown specks is placed horizontally on a square sheet of white parchment paper. The dough bar has a smooth, slightly textured surface with rounded edges and a firm but soft appearance. The parchment paper and dough rest on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully simple but essential, each playing a role in creating the perfect balance of flavor and texture in your Hawaiian shortbread cookies. From creamy butter to the tropical sweetness of pineapple, every component works harmoniously to craft these irresistible treats.

1 cup unsalted butter, softened: The base of the cookies providing richness and a tender crumb.
½ cup powdered sugar: Adds subtle sweetness and a delicate texture.
¼ cup granulated sugar: Enhances sweetness and helps achieve a slight crispness.
1 tsp vanilla extract: Brings warmth and depth to the flavor.
2 cups all-purpose flour: The structure of the cookies, giving them that classic shortbread bite.
¼ tsp salt: Balances the sweetness and enhances overall flavor.
½ cup finely chopped macadamia nuts, lightly toasted: Adds a buttery crunch and nutty aroma.
½ cup finely chopped dried pineapple: Offers a chewy, sweet-tart note that brightens the cookie.
Optional: 1 cup white or dark chocolate for dipping: Elevates the cookies to an elegant treat with a smooth finish.

How to Make Hawaiian Shortbread Cookies with Macadamia Nuts and Pineapple Recipe

Step 1: Cream the Butter and Sugars

Start by softening the unsalted butter and combining it with powdered sugar and granulated sugar in a large bowl. Beat them together until the mixture is light, fluffy, and pale in color—this usually takes about 3-4 minutes. This step is crucial because it introduces air that helps make the cookies tender and delicate.

Step 2: Add Vanilla Extract

Next, mix in the vanilla extract thoroughly. This little ingredient may seem simple, but it deeply enhances the aromatic profile of the cookies, giving a warm and inviting scent that makes the whole kitchen smell amazing.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour and salt. Mixing them before adding prevents clumps and ensures an even distribution of salt, which keeps the cookie flavor consistent.

Step 4: Incorporate Dry Ingredients into Wet Mixture

Gradually add the flour and salt mixture to the butter and sugar mixture. Stir gently just until combined—over-mixing can lead to tough cookies, so be gentle but thorough.

Step 5: Fold in Macadamia Nuts and Dried Pineapple

Carefully fold in the chopped macadamia nuts and dried pineapple pieces until they are evenly spread throughout the dough. This ensures every cookie will have that signature crunch and tropical sweetness you’re aiming for.

Step 6: Shape and Chill the Dough

Divide the dough into two equal parts. Roll each into a log roughly 1.75 to 2 inches in diameter and about 9 inches long. Wrap each log tightly in plastic wrap, and refrigerate for at least 30 minutes to help the dough firm up—this will make slicing easier and prevent the cookies from spreading too much during baking.

Step 7: Preheat Oven and Prepare Baking Sheet

Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). Line your baking sheet with parchment paper; this prevents sticking and makes cleanup super easy.

Step 8: Slice and Bake Your Cookies

Using a sharp knife, slice the chilled dough logs into ½-inch thick rounds. Arrange the cookies about 1 inch apart on the baking sheet. Bake them for 12-15 minutes, or until the edges turn just golden brown. Let the cookies cool on a wire rack to set their texture perfectly.

Step 9: Optional Chocolate Dip

If you want to step up the decadence, melt white or dark chocolate in a microwave-safe bowl using 15-second bursts, stirring until smooth. Dip half of each cooled cookie into the chocolate, then place them on parchment paper to let the chocolate harden. This adds a luscious, rich contrast that pairs wonderfully with the tropical notes of your Hawaiian shortbread cookies.

How to Serve Hawaiian Shortbread Cookies with Macadamia Nuts and Pineapple Recipe

The image shows a close-up of round shortbread cookies. Each cookie has a pale beige base with small golden brown spots and visible pieces of chopped nuts inside. About half of each cookie is dipped in a smooth, dark chocolate coating, which is topped with small, uneven white nut pieces. The cookies are placed on a white plate with a delicate embossed pattern, and the plate is sitting on a white marbled surface. The texture of the cookies looks crumbly and tender, while the chocolate appears glossy and thick. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Consider sprinkling a few toasted macadamia nut pieces on top of the chocolate before it sets for added texture and visual appeal. Alternatively, a tiny dusting of powdered sugar right before serving can lend an elegant, snow-kissed look that’s perfect for any celebration.

Side Dishes

These cookies absolutely shine alongside a cup of strong Kona coffee or a tropical tea blend featuring pineapple or coconut flavors. For a festive spread, pair them with fresh fruit platters or a light citrus sorbet to keep the tropical theme rolling.

Creative Ways to Present

Transform your Hawaiian Shortbread Cookies with Macadamia Nuts and Pineapple Recipe into delightful gift packages by wrapping them in clear cellophane tied with a raffia ribbon. You could also create layered cookie jars or stack them neatly in pretty tins, perfect for sharing the tropical joy with friends and family.

Make Ahead and Storage

Storing Leftovers

Store your baked cookies in an airtight container at room temperature. They will stay fresh for up to one week, maintaining their crisp edges and tender centers. Make sure to keep them away from heat or humidity to avoid any sogginess.

Freezing

If you want to prepare ahead or save leftovers, freeze the unbaked dough logs wrapped tightly in plastic wrap. When you’re ready, thaw them in the refrigerator overnight and slice before baking. Baked cookies can also be frozen for up to three months; just thaw them at room temperature to regain their perfect texture.

Reheating

Refresh the cookies by warming them in a 300-degree Fahrenheit oven for about 5 minutes. This quick heat-up brings back the buttery aroma and slight crisp just like fresh from the oven, especially if they were dipped in chocolate.

FAQs

Can I substitute other nuts for macadamia nuts?

Absolutely! While macadamia nuts provide a buttery, unique flavor, you can swap them with cashews, pecans, or almonds for a different but delicious crunch.

Is dried pineapple necessary or can I use fresh?

Dried pineapple is best here because fresh fruit contains moisture that can throw off the cookie’s dough consistency. If you want fresh pineapple flavor, consider finely chopping dried pineapple and soaking it briefly to soften.

How do I keep the cookies from spreading too much during baking?

Chilling the dough logs for at least 30 minutes is key to controlling spread. Also, avoid adding too much sugar as it can increase spreading.

Can I make these gluten-free?

Yes! Use a gluten-free all-purpose flour blend that includes xanthan gum for the best results while keeping the texture close to the original.

What is the best way to melt chocolate for dipping?

The microwave method with 15-second bursts and stirring between intervals is simple and prevents burning. Alternatively, use a double boiler for gentle, controlled melting.

Final Thoughts

These Hawaiian Shortbread Cookies with Macadamia Nuts and Pineapple Recipe offer a delightful fusion of buttery richness and tropical flair that’s as fun to make as it is to eat. Whether you’re making them for a special occasion or just because, they’re sure to brighten your day with every bite. Give them a try and bring a little taste of paradise into your kitchen!