Hawaiian Shortbread Cookies
Hawaiian Shortbread Cookies are buttery, tender cookies filled with macadamia nuts, sweet coconut, and chewy dried pineapple. They have that melt-in-your-mouth shortbread texture with a fun tropical twist.
I love this recipe because it feels a little special without being fussy. The pineapple adds sweetness, the coconut gives a little texture, and the macadamia nuts make every bite rich and buttery.
These cookies would be perfect alongside other tropical inspired-recipes such as macadamia nut pancakes, homemade coconut syrup, or this pineapple protein smoothie.
Table of Contents
You’ll Love This Recipe
- Buttery Texture: These cookies are soft, tender, and melt in your mouth.
- Tropical Flavor: Pineapple, coconut, and macadamia nuts give them a Hawaiian-inspired taste.
- Easy To Make: The dough comes together quickly with simple ingredients.
- Great For Gifting: These cookies look and taste special, making them perfect for cookie boxes.
Ingredients
This is a list of the ingredients that you need to make your grocery shopping easier. You can find the full list of the ingredients and amounts needed in the recipe card at the bottom of this post.
- Butter: Softened unsalted butter gives the cookies their rich, classic shortbread flavor.
- Powdered Sugar: This sweetens the dough while keeping the texture soft and delicate.
- Vanilla Extract: Vanilla adds warmth and brings out the buttery flavor.
- All-Purpose Flour: Flour gives the cookies structure so they hold their shape.
- Cornstarch: Cornstarch helps create that tender, melt-in-your-mouth texture.
- Macadamia Nuts: Finely chopped macadamia nuts add crunch and buttery richness.
- Sweetened Shredded Coconut: Coconut adds tropical flavor and a chewy texture.
- Dried Pineapple: Finely chopped dried pineapple adds sweet fruit throughout the cookies.
How to Make Hawaiian Shortbread Cookies
This is a quick overview of the step-by-step instructions for making this recipe. You can find the complete list of instructions in the printable recipe card at the bottom of this post.
- In a large bowl, beat the softened butter and powdered sugar until light and creamy. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, cornstarch, and salt.
- Slowly add the dry ingredients to the butter mixture and mix until a soft dough forms.
- Fold in the macadamia nuts, shredded coconut, and dried pineapple.
- Scoop or roll the dough into 1-inch balls. Place them on the baking sheet and gently flatten each cookie.
- Bake for 18–22 minutes, or until the edges are just barely golden. Let the cookies cool on the baking sheet for 5 minutes.
Substitutions and Additions
- Chocolate Drizzle: Add a white chocolate or dark chocolate drizzle after the cookies cool.
- Extra Coconut: Roll the dough balls in shredded coconut before baking for more texture.
- Citrus Twist: Add a little lime or orange zest for a bright flavor.
- Nut-Free Version: Leave out the macadamia nuts and add extra coconut or pineapple.
Sandra’s Pro Tips
- Chop the pineapple finely so it mixes evenly into the dough.
- Do not overbake; shortbread should stay pale with only lightly golden edges.
- Use softened butter, not melted butter, for the best texture.
- Let the cookies cool before moving them too much because shortbread is delicate when warm.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
No, dried pineapple works best because fresh pineapple adds too much moisture.
Yes, you can chill the dough for up to 24 hours before baking.
Yes, but reduce or skip the added salt.
The edges should be barely golden, and the tops should still look light.
Other Delicious Cookie Recipes You May Enjoy
- Chocolate Sugar Cookies
- Copycat Crumbl Sugar Cookies
- No Bake Chocolate Peanut Butter Oatmeal Cookies
- Lemon Ricotta Cookies
Hawaiian Shortbread Cookies Recipe
Equipment
- baking sheet
- baking cooling rack
- Parchment Paper
- Electric mixer – hand mixer or stand mixer
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1/2 cup macadamia nuts finely chopped
- 1/3 cup shredded coconut sweetened
- 1/3 cup dried pineapple finely chopped
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper. In a large bowl, beat the softened butter and powdered sugar together until light and creamy. Mix in the vanilla extract until combined.
- In a separate bowl, whisk together the flour, cornstarch, and salt, then gradually add it to the butter mixture and mix until a soft dough forms.
- Fold in the macadamia nuts, shredded coconut, and chopped dried pineapple until evenly distributed.
- Scoop or roll the dough into 1-inch balls and place them on the prepared baking sheet, lightly flattening each one.
- Bake for 18–22 minutes, or until the edges are just barely golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
How To Store
Storage: Store cookies in an airtight container at room temperature for up to 5 days.Reheating: These cookies do not need reheating, but you can warm them for a few seconds in the microwave if desired.
Freezing: Freeze baked cookies in an airtight container for up to 2 months.
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
