TL/DR – Tropical Chunk Cookies. So many chunks! Sweet dried pineapple, salty roasted macadamias and creamy white chocolate pieces are complimented by sweetened coconut flakes to make these buttery little tropical gems. –
I won’t pretend that these cookies are the next best thing to being on an actual tropical island sipping piña coladas and sticking one’s toes in the sand. They are just cookies. Being on a tropical vacation is infinitely better than cookies. However, these are quite tasty and definitely reminiscent of a tropical vacation, except with way more butter.
Preheat an oven to 350 degrees F and start by creaming softened butter briefly with mostly granulated sugar and a much smaller amount of brown sugar. (We want a slight chew, but mostly crisp.) Add two eggs and vanilla and mix until they are incorporated.
Add in some salt and leavening agents, mix, and then add all purpose flour. Mix the flour ever so slowly and avoid getting it fully incorporated into the dough. Add roughly chopped macadamia nuts, dried pineapple, white chocolate chips and sweetened flaked coconut and continue mixing until everything comes together into a beautiful, chunky dough.
Spoon the dough onto a baking sheet in rough balls approximately 1 1/2 inches big. The recipe makes 4 dozen if sized this way. Bake them for 13 – 16 minutes at 350 degrees F. If macadamia nuts are your jam, also try Cranberry Macadamia Blondies.
Tropical Chunk Cookies
A tasty, chunky cookie with dried pineapple, roasted macadamia nuts, white chocolate pieces and sweetened flaked coconut.
Ingredients
- 1 c softened butter
- 3/4 c granulated sugar
- 1/4 c brown sugar
- 2 eggs
- 2 t vanilla
- 1 t baking soda
- 3/4 t iodized salt
- 1/4 t baking powder
- 2 1/2 c all purpose flour
- 1 c white chocolate chips
- 1 c dried pineapple chunks, roughly chopped
- 1 c roasted, salted macadamia nuts, roughly chopped
- 1 c sweetened, flaked coconut
Directions
- Step 1 Preheat the oven to 350 degrees F and prepare two sheet pans with either parchment paper, nonstick spray or a silicone baking pad.
- Step 2 In a large mixing bowl, briefly cream together the butter, granulated sugar and brown sugar with a hand mixer on medium speed, about 30 seconds. Scrape down the sides of the bowl with a spatula.
- Step 3 Add the eggs and vanilla and mix until the eggs are incorporated.
- Step 4 Add the baking soda, salt and baking powder and mix.
- Step 5 Add in the flour and mix on low speed until it is about halfway incorporated. Then add in the pineapple, macadamia nuts, white chocolate chips and coconut and continue to mix until everything is well incorporated.
- Step 6 Spoon the cookie dough into roughly shaped balls about an inch and a half big and place 12 balls onto each sheet pan. Bake the cookies for between 13 and 16 minutes. This recipe makes 4 dozen, so two rounds of baking are necessary.
