Hawaiian Drop Cookies Recipes

MACADAMIA NUT COOKIES

Macadamia Nut Cookies image

These rich cookies are full of Hawaiian macadamia nuts and chocolate chips. -Mary Gaylord, Balsam Lake, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 30m

Yield about 6 dozen.

Number Of Ingredients 11

Ingredients

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 jars (3-1/2 ounces each) macadamia nuts, chopped
2 cups semisweet chocolate chips
1 cup (6 ounces) white baking chips

Steps:

In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat on medium speed for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture and beat for 2 minutes. Stir in nuts and chips. Cover and refrigerate several hours or overnight. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on pans for 1 minute before removing to wire racks; cool completely.

Nutrition Facts : Calories 201 calories, Fat 12g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 170mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

TROPICAL HAWAIIAN SNOWBALLS (HAWAIIAN-STYLE RUSSIAN TEA COOKIES)

Tropical Hawaiian Snowballs (Hawaiian-Style Russian Tea Cookies) image

These delicious cookies are like snowballs in that when they are left out they disappear quickly. No, they don't melt, but it seems that they attract little menehune (Hawaiian elves) that just love to gobble them all up when you're not looking! Cooking time includes 30 minutes for cookies to cool off. Also feel free to play around with the extracts. I have used pineapple extract with coconut extract, coconut and banana, and butter, rum and vanilla. All have come out well!

Provided by HawaiiChef79

Categories Dessert

Time 1h10m

Yield 72 cookies, 72 serving(s)

Number Of Ingredients 8

Ingredients

2 cups butter, unsalted
2 cups powdered sugar, sifted
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
5 cups flour
1 teaspoon salt
1 1/2 cups macadamia nuts, finely chopped
3 cups powdered sugar, sifted, for rolling

Steps:

Preheat oven to 350 degrees F and line 5 cookie sheets with parchment paper, or spray with cooking spray.
In a large bowl, cream together butter, sugar and vanilla and coconut extracts.
Sift together the flour and the salt.
Slowly add to the butter mixture.
Add nuts. Mix until blended well.
Roll into small, bite sized balls. (about 3/4 of an ounce or 2 tablespoons). I like to use a small #40 portion disher (small, 3/4 ounce sized, ice cream scoop) and place 1-inch apart on prepared cookie sheet.
Bake for 10-13 minutes, or until slightly golden.
While still warm, (not hot, not cold) roll through powdered sugar.
Keeps about a week (but they won't be around that long) in an air-tight container.

HAWAIIAN DROP COOKIES

Hawaiian Drop Cookies image

Make and share this Hawaiian Drop Cookies recipe from Food.com.

Provided by AlaskaStephanie

Categories Drop Cookies

Time 35m

Yield 40 cookies

Number Of Ingredients 10

Ingredients

2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup shortening
1 1/4 cups sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg
3/4 cup well-drained crushed pineapple
1/2 cup finely chopped shredded coconut

Steps:

Sift together flour, baking powder, and salt.
Cream shortening, sugar, and extracts thoroughly.
Beat in egg until mixture is fluffy.
Blend in pineapple and dry ingredients.
Drop by teaspoonfuls on ungreased cookie sheet 3 inches apart.
Sprinkle with coconut.
Bake in a 325°F (slow) oven about 20 minutes.
Cookies are better stored for 24 hours.

HAWAIIAN DROP COOKIES, GRANDMA ROBINSON

Hawaiian Drop Cookies, Grandma Robinson image

Recipe Grandma Robinson typed on a postcard when she lived in Monee, Illinois. Robin texted it to me 10-18-20.

Provided by Megan Stewart

Categories Cookies

Number Of Ingredients 10

Ingredients

2 c sifted flour
2 tsp powder
1/2 tsp salt
2/3 c shortening
1 1/4 c sugar
1 egg
1 tsp vanilla
1/2 tsp almond extract
3/4 c well drained pineapple (i would use crushed)
1/2 c finely chopped coconut

Steps:

1. Sift together flour, powder and salt. Cream shortening, sugar and extracts thoroughly. Beat in egg until mixture is fluffy. Blend in pineapple and dry ingredients. Drop by tsp on ungreased cookie sheet 3" apart. Sprinkle with coconut. Bake in 325 degree (slow) oven for about 20 min. Cookies are better if stored overnight.

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