Honolulu Cookie Co. Copycat

The Honolulu Cookie Company has been baking macadamia nut shortbread cookies in the shape of pineapples since 1998. I’ve been baking macadamia nut shortbread cookies in the shape of pineapples since, um, this week.

This macadamia nut shortbread cookie tastes just like the pineapple shaped version made famous by the Honolulu Cookie Company!

Inspiration

I stockpile recipe and decorating ideas for whisk + wander [ALL. THE. TIME.] The trouble is, I don’t do it in a very organized fashion. I have a cute notebook on my desk that I use when I get inspired while working, I jot notes on my phone when I’m out-n-about, I rip pages from magazines and put ’em, oh jeez, where did I put those? [shrug] Let’s just say I have lots of ideas around here [and in my brain], and that means that sometimes a gem gets forgotten. This Honolulu Cookie Company copycat recipe is one that I swore I’d try the minute I returned from Maui [almost 2 years ago]. Whoops.

This macadamia nut shortbread cookie tastes just like the pineapple shaped version made famous by the Honolulu Cookie Company!

This macadamia nut shortbread cookie tastes just like the pineapple shaped version made famous by the Honolulu Cookie Company!

Why I love this project

You don’t usually see egg and vanilla in a shortbread recipe, but I think it may be the vanilla that makes these cookies special. And the egg helps to bind a very VERY dry crumbly dough. They may not be perfect, but these cookies taste just like I remember. Made with 100% Hawaiian grown Macadamia nuts, organic butter and dipped in Guittard White Chocolate [the same chocolate Honolulu Cookie Co. uses, of course] these little pineapples are chock full of island flavor. In lieu of fruit bits, coffee beans or coconut I finished mine with a sprinkle of gold edible glitter. The color of pineapples in the sunshine!

This macadamia nut shortbread cookie tastes just like the pineapple shaped version made famous by the Honolulu Cookie Company!

This macadamia nut shortbread cookie tastes just like the pineapple shaped version made famous by the Honolulu Cookie Company!

Now that I have a solid recipe for these famous cutouts, I’ll try adding the fruit and coffee beans. And dip a few in milk chocolate. And top some with coconut shavings… I’d better jot these ideas down somewhere {reaching for my notebook} *wink*

Tag your Honolulu Cookie Company cookie photos with #whiskwander on Instagram!

Supply list

Small pineapple cookie cutter
Edible gold glitter flakes

3 votes

Print

Macademia Nut Shortbread Cookies

Makes 3-4 dozen small cookies

Ingredients

  • 1 1/2 cups unsalted macadamia nuts, chopped fine
  • 2 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt

+

  • 1 cup chilled unsalted butter, cut in pieces
  • 1 large free-range egg
  • 1 teaspoon vanilla

Instructions

  1. Blend flour, sugar and salt in food processor. Add butter and process until coarse meal forms.
  2. Add egg and vanilla and process until just blended. Transfer to bowl. Gently mix in nuts. Mixture will look dry and crumbly (typical of shortbread dough). Divide in 1/2 and press together into solid discs. Wrap each disc in cling wrap.
  3. Refrigerate at least 2 hours.
  4. Preheat oven to 325°
  5. Let dough soften 10 minutes. Roll between parchment paper 1/4-inch thick. Cut using pineapple cookie cutter and transfer to parchment lined baking sheets. Chill cookies for a bit before baking. Bake until edges begin to turn golden brown, about 18 minutes.
  6. Let cool on baking sheet for a minute or two then transfer to wire racks to cool completely.
  7. When completely cool, dip bottom of pineapples in white chocolate candy coating or chocolate. Drag back of cookie lightly on edge of bowl to eliminate extra coating. Lay to dry on waxed paper.

Notes

OPTIONAL: Sprinkle with a few decorations (edible gold glitter, toasted coconut etc.)

Nutrition Facts

Serving Size 24 grams

Amount Per Serving

Calories 127

% Daily Value

Total Fat 9.52 g

15%

Saturated Fat 3.95 g

20%

Trans Fat 0.207 g

Cholesterol 19 mg

6%

Sodium 35 mg

1%

Total Carbohydrates 9.47 g

3%

Dietary Fiber 0.7 g

3%

Sugars 2.31 g

Protein 1.55 g

3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

* This post may contain affiliate links. I may be compensated if you make a purchase after clicking on these links.

 

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This macadamia nut shortbread cookie tastes just like the pineapple shaped version made famous by the Honolulu Cookie Company!

28 Comments

  1. lokness @ The Missing Lokness July 19, 2016 at 3:22 pm

    My goodness! I love Honolulu Cookie Company! Once I saw your pics on foodgawker, i have to check these cookies out immediately. although i have never been to hawaii, i tried their cookies in their vegas store. They were so amazing that i crave them all the time! unfortunately, they don’t really have stores in Los Angeles and their online shipping is pretty pricey. I am so thrilled to find your recipe. I can’t wait to try them out. Thanks so much for sharing! 🙂

    Reply
    1. Jes Lahay July 19, 2016 at 5:59 pm

      Lokness, I love that this recipe caught your eye! If (when) you try these let me know what you think. I was working from memory when I put these together but my family assured me that they have the taste and texture of the originals. I can’t wait to hear how yours turn out! Keep me posted.

      Reply
  2. charles September 24, 2016 at 1:08 am

    these look amazing! just as good,if not, better than the real thing

    Reply
    1. Jes Lahay October 8, 2016 at 11:17 pm

      Thanks Charles!

      Reply
  3. Patricia Hammond October 27, 2016 at 4:18 pm

    HELP!! I just made the recipe for the Macademia Nut Shortbread Cookies. Something has gone wrong. I think I was confused about the amount of butter. It calls for 1 cup chilled butter, cut in pieces. Okay, do you mean 2 sticks of butter or an actual 1 cup measuring cup. My dough is awfully greasy.. HELP ASAP!!!!! THANKS

    Reply
    1. Jes Lahay October 29, 2016 at 8:24 pm

      Hi Patricia, 2 sticks of butter equals 1 cup. So, it shouldn’t matter if you use 2 sticks or take the time to measure the butter using a measuring cup. Typically shortbread is a 2:1 ratio of flour to butter. This recipe uses a bit more flour to compensate for the oil in the Macadamia nuts, but it will still be very buttery. My advice would be to work with the dough quickly so the butter doesn’t have time to melt. If it gets warm it might feel greasy. And don’t forget to chill the dough for at least 2 hours before rolling and cutting. You can also put the rolled dough back in the fridge if it starts to soften. Keeping the dough chilled will keep the butter firm. I hope this helps. Let me know if you’re still having trouble and I’ll re-test the recipe to see if I can add more hints for success.

      Reply
  4. June Gibbons December 16, 2016 at 8:01 pm

    I can’t wait to try these cookies out! They’re adorable!

    Reply
    1. Jes Lahay December 16, 2016 at 11:44 pm

      Thanks June! I hope you love them as much as I do. 🙂

      Reply
  5. Barb February 10, 2017 at 2:59 pm

    Has anyone tackled the double chocolate HBC cookies?

    Reply
    1. Jes Lahay February 15, 2017 at 10:24 pm

      Hi Barb, I haven’t yet, but you’ve inspired me to give it a try! I’d like to try the Kona coffee one, too.

      Reply
  6. Sue fields February 15, 2017 at 6:56 pm

    When dipping shortbread cookies in melted chocolate, do you add anything to the chocolate?

    Reply
    1. Jes Lahay February 15, 2017 at 10:21 pm

      Hi Sue, I don’t. I typically use Ghirardelli premium baking chips. I melt them on low heat in a glass measuring cup by using the defrost feature on the microwave. As a rule, chocolate chips are not pure chocolate. Because they already include other ingredients they do not need to be tempered and can simply be melted. If your chocolate starts to set while dipping, just pop it in the microwave for a bit and give it a stir. Good quality chocolate chips are pretty durable. You should be able to re-melt a few times without worry. 🙂

      Reply
  7. Jenna March 22, 2017 at 6:57 pm

    Running low on my 3 month supply gift of these my husband got me for Christmas. Now that I can’t live without them I can’t wait to try this recipe!!

    Reply
    1. Jes Lahay March 22, 2017 at 9:05 pm

      Wow. Awesome gift! #jealous My family loved these, but I’d definitely like to know what you think. It sounds like you’re the expert! Keep me posted Jenna.

      Reply
  8. Karen April 14, 2017 at 11:23 am

    This recipe looks amazing. Question – did you use roasted or unroased nuts? Thanks!

    Reply
    1. Jes Lahay April 14, 2017 at 11:41 am

      Hi Karen, I use roasted (lightly salted or unsalted if I can find ’em) Great catch. I’ll update the recipe!

      Reply
  9. Karen April 14, 2017 at 1:02 pm

    Thanks! Sorry one last question – I don’t have a food processor. I do have an electric hand mixer and a vitamix. Do you think I should mix the dough with the hand mixer, vitamix or by hand?
    My family just came back from Hawaii and we were obsessed with these cookies! Thanks so much.

    Reply
    1. Jes Lahay April 14, 2017 at 7:55 pm

      No worries Karen. Do you have a pastry blender like this? http://amzn.to/2p44cUg I would whisk together the dry ingredients and then use the pastry blender and your fingers to “cut in” the butter much like you would when making a pie crust. I worry that a hand mixer would just push the butter around and the Vitamix might get “gunked” up around the blades. My family is obsessed with these cookies too! I think it might be time for me to make another batch OR go back to Maui. 😉

      Reply
  10. Martha May 27, 2017 at 3:48 pm

    Do you use white sugar or powdered sugar?

    Reply
    1. Jes Lahay May 27, 2017 at 5:27 pm

      Granulated sugar. I’ll updated the recipe to be more specific. 🙂

      Reply
  11. Pamela McLauchlan June 5, 2017 at 2:32 pm

    hi, I’m from Peru. I just came back from Maui last week and I brought a can of thoose cookies. They are the best cookies I’ve ever tried. I will prepare them with your recipe. Do I have to toast the nuts before using them?
    Thanks

    Reply
    1. Jes Lahay June 5, 2017 at 10:28 pm

      Hi Pamela! I’m so jealous that you were just in Maui! I didn’t toast the Macadamia nuts, but I bet you could for a nuttier taste. Let me know how they turn out!

      Reply
  12. Shar from California July 23, 2017 at 11:36 pm

    Hi Jes,
    If I recall, didn’t the pineapple shaped pineapple shortbreads have teeny bits of pineapple fruit bits in it? I think I’ve only had one company that made Hawaiian Mac shortbread and that’s what I recall. Please advise. Manalo shar

    Reply
    1. Jes Lahay July 24, 2017 at 7:00 am

      Hi Shar, You’re right. Honolulu Cookie Company makes variations with bits of fruit and coffee beans as well as dipped in chocolate. Check out the complete selection on their FLAVORS page.

      Reply
      1. Shar July 24, 2017 at 3:29 pm

        What kind of pineapple product Dan I buy or make to clone that particular shortbread? Thanks

        Reply
        1. Jes Lahay July 24, 2017 at 3:51 pm

          I’m not 100% sure but it looks like they use glazed pineapple pieces. Nuts.com is a great resources for these. I’m excited that you’re giving that variation a try. Let me know how it goes!

          Reply
          1. Shar from California July 27, 2017 at 10:36 pm

            HCC was nice to share the ingredients, as Nutrition info w/ a general Ingreduents list for all cookies was online. But individual cookie flavors were not. They listed “pineapple purée pieces”. I think I’ll dehydrate a fresh pineapple and purchase pineapple emulsions (1/2 tsp plus 1/2 tsp vanilla). I even ebay’d a couple of pineapple shaped cookie cutters. So I’m definetly in it to “bake” it. Will keep you posted. 🙂

          2. Jes Lahay July 28, 2017 at 10:28 am

            Awesome! Sounds fun!

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