Best 3 Hawaiian Drop Cookies Recipes

In the realm of sweet treats, Hawaiian drop cookies stand out as a delightful union of flavors and textures. These morsels of joy, also known as coconut macadamia nut cookies, encapsulate the essence of paradise with their chewy, buttery texture and a symphony of sweet, nutty, and tropical notes. Our collection of Hawaiian drop cookie recipes offers a diverse selection, catering to various dietary preferences and taste buds. From classic recipes that evoke nostalgia to innovative variations that push the boundaries of flavor, our curated list promises an unforgettable Hawaiian cookie experience. Whether you're a seasoned baker or a novice in the kitchen, we guide you through each recipe with clear instructions, helpful tips, and a touch of Hawaiian Aloha. So, let's embark on a culinary journey to the islands and create a batch of these irresistible cookies that will transport your taste buds to the heart of the Pacific.

Check out the recipes below so you can choose the best recipe for yourself!

HAWAII 5-0 COOKIES

Hawaii 5-0 Cookies image

I am not a great cook, but I love to make these cookies with my kids. They got their name because I would always say, "Cook 'em, Dano" when I put them in the oven, and my squad car number is 5-0, so my kids started calling them the Hawaii 5-0 cookies. Even though they are quick and super easy, they still taste great.

Provided by Food Network

Categories dessert

Time 15m

Yield 24

Number Of Ingredients 2

Ingredients

1 package prepared sugar cookie dough
1 cup macadamia nuts, coarsely chopped

Steps:

Preheat the oven to 350 degrees F.
Drop prepared cookie dough by tablespoons onto ungreased cookie sheets, leaving 1-inch between each cookie. Press the macadamia nuts into the dough. Bake until golden around the edges, about 8 to 10 minutes.

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 DREAM COOKIES

Hawaiian Dream Cookies image

These cookies are lovely as they are, but I'll sometimes use a light-colored sanding sugar for the top: First, lightly brush the top cookie with cream, then sprinkle with sanding sugar. This can be done before or after placing the cookie on top of the filling. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories Desserts

Time 30m

Yield about 2 dozen.

Number Of Ingredients 15

Ingredients

1/3 cup shortening
1/3 cup butter, softened
2/3 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
FILLING:
1/4 cup sugar
1 tablespoon cornstarch
1 cup undrained crushed pineapple
1/2 teaspoon butter
Confectioners' sugar

Steps:

In a large bowl, cream shortening, butter and sugar until light and fluffy. Beat in eggs, vanilla and lemon zest. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour., Preheat oven to 350°. On a surface sprinkled with confectioners' sugar, roll dough to 1/4-in. thickness. Cut with a 2-in. round cookie cutter dusted with confectioners' sugar. Using a floured 1-in. star-shaped cookie cutter, cut out the centers of half of the cookies; re-roll scraps as needed. Place solid and window cookies 2 in. apart on greased baking sheets. Repeat with remaining dough., Bake 12-15 minutes or until edges are brown. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a small saucepan, mix sugar and cornstarch. Stir in pineapple. Cook and stir over medium heat until thickened. Stir in butter. Cool completely. Spread filling on bottoms of solid cookies; top with window cookies. Dust with confectioners' sugar.

Nutrition Facts : Calories 131 calories, Fat 6g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 82mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.

Tips:

For a crispier cookie, chill the dough for at least 30 minutes before baking.
If you don't have a cookie scoop, use two spoons to drop the dough onto the baking sheet.
Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are set.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 3 days.

Conclusion:

These Hawaiian drop cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their crispy edges and chewy centers, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy dessert, give these Hawaiian drop cookies a try. You won't be disappointed!