Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Hawaiian Drop Cookies
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- Level: Easy
- Total: 1 hr 20 min
- Active: 45 min
- Yield: about 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 260
- Total Fat
- 15 g
- Saturated Fat
- 8 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 3 g
- Cholesterol
- 36 mg
- Sodium
- 156 mg
These cookies are loaded with moist coconut, pineapple and glacé cherries, making them extra chewy and sweet. They're a great addition to your holiday cookie plate because they freeze well, though they'll also keep for four to five days in a sealed container at room temperature. Glacé cherries, also called glazed or candied cherries, can be found in the baking aisle during the holidays.
- Level: Easy
- Total: 1 hr 20 min
- Active: 45 min
- Yield: about 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 260
- Total Fat
- 15 g
- Saturated Fat
- 8 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 3 g
- Cholesterol
- 36 mg
- Sodium
- 156 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Spread the macadamia nuts on one of the baking sheets and toast in the oven until very light golden, 6 to 7 minutes. Let cool.
- Whisk together the flour, baking soda, allspice and salt in a medium bowl. Beat the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well in between and scraping down the sides of the bowl as needed. Beat in both extracts. Add the flour mixture and mix on low speed until just combined.
- Set aside about 2 tablespoons each of the macadamia nuts, pineapple and cherries for topping, then stir the rest into the dough along with the coconut. Scoop balls of dough (1/4 cup each) onto the baking sheets, spacing them at least 2 inches apart; top with some of the reserved nuts, pineapple and cherries.
- Bake the cookies, switching the pans halfway through, until the edges are set and deep golden, 15 to 17 minutes. Let cool 10 minutes on the pans, then transfer to racks to cool completely. Let the baking sheets cool, then repeat with the remaining dough and toppings.
