Who doesn’t like a bigger cookie?Īlright, hopefully I didn’t forget anything. The pineapple is 2 by 3 inches, but I actually wound up really liking this larger size. Do you know how hard it is to find a pineapple cookie cutter that’s exactly the right size? I ended up with this set of fruit cookie cutters from Amazon ( Disclaimer: this is an affiliate link). Lastly, my cookies are a little larger than the Honolulu Cookie Co. If you’re only using one type of chocolate, you can double that amount. One half cup of chocolate chips plus two teaspoons of Crisco was enough to dip about 8-10 cookies for me. I’ve heard you can substitute vegetable oil or butter, but since I haven’t tried it myself, do so at your own risk. I don’t use shortening often, so I understand if you don’t want to buy a whole tub just for this. The shortening helps thin out the melted chocolate so you don’t get a thick, clumpy crust over your cookie. No large chunks of nuts hereįor the chocolate dipping sauce, you’ll see I have vegetable shortening listed as an ingredient. Grind too little and your cookies will still taste great, but they’ll have larger chunks of macadamia nut that aren’t present in the Honolulu Cookie Co version. Grind too much and you’ll end up with macadamia butter. Oh, and you’ll need a food process or blender or something that can grind those nuts into a coarse flour. If you manage to find unsalted nuts, you’ll probably want to increase the amount of salt in the recipe to 3/4 tsp. You can adjust the amount of extra salt in your dough as needed. If that’s the case for you, make sure you taste a macadamia nut before cooking to see how salty they are. One last note about the ingredients and equipment needed before you get started.Īt the time I went grocery shopping, the only macadamia nuts available were already salted. cookies does include eggs, though! So I highly recommend following the recipe as written. The ingredients list for the Honolulu Cookie Co. You should still be able to roll the dough into logs and slice into circles, and you can get a crispier snap to your cookies. So if you have an egg allergy or you’re not going to cut out pineapple shapes, feel free to omit the egg yolks. That kind of dough is best for slice and bake cookies. cookie without that pineapple shape? A traditional shortbread recipe, like my pumpkin spice cookies, uses only flour, sugar, and butter. It also makes the dough easier to roll out and cut into shapes. What makes these cookies so perfectly crumbly? A secret ingredient!ĮGG YOLKS! Egg yolks is what gives these cookies that softer crumb. I’m team crumble over crisp any day, could you tell? I only feel the difference is worth mentioning because my mom has said she likes the crispier cookies better. They’re buttery and velvety smooth and crumble so finely in your mouth they practically melt, but they’re NOT cakey or chewy at all. These homemade shortbread cookies, on the other hand, had a softer crumb. HOWEVER, there is a slight difference in texture. So, I got down to work to create my own copycat recipe for the Honolulu Cookie Company’s famous butter macadamia cookies! The real question: does it actually taste like Honolulu Cookie Co.?īoth Jeremy and I think the flavor of the macadamia shortbread cookies from this recipe taste just like the ones from the stores. Jeremy loves those cookies, though, and we had no plans to travel to Hawaii for the foreseeable future. Although most years I struggle deciding on a Valentine’s Day gift for my husband, this year I KNEW: Honolulu Cookie Company macadamia nut shortbread cookies! Well, I thought I knew, until I saw that shipping from their online store costs more than the actual cookies themselves.
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