If you are dreaming of being somewhere warm during the colder months today’s Cookie Palooza cookie may help transport you there mentally. It’s an oatmeal cookie loaded with coconut, pineapples and macadamia nuts. All standard things you will find growing in Hawaii, hence the name, Big Island Oatmeal Cookies.
On my first attempt at making these cookies I used dried pineapple and I quickly learned that baking with dried pineapple is not like baking with dried cranberries or blueberries. The pineapple pieces dried out so instead of being chewy and adding flavor to the cookie they were a bit hard and had no flavor. On my second attempt I switched these things up and decided to use canned pineapple tidbits in pineapple juice that I drained. I also added in coconut extract to amp up the coconut flavor and opted not to chop the macadamia nuts. Also on my first attempt I chopped the macadamia nuts and they pretty much got decimated since they are so soft. When you bit into the cookie you really weren’t getting the crunch or taste of them.
So, with my tweaks, my cookies were perfectly loaded with pineapples, macadamia nuts and coconut in two forms. And the taste was exactly what I had hoped for. Not too sweet, the perfect amount of coconut flavor, a little crunch from the macadamia nuts and some added sweetness and taste from the pineapples. Also, because of the pineapples the cookies were incredibly moist. One of the reasons why it’s necessary to let them rest on the baking sheets for a few minutes before transferring them to a wire to cool completely.
While these cookies may not have any of the standard flavors of the holiday season, they will be a welcome addition to your holiday baking menu. Yes, peppermint, sugar cookies, chocolate, etc. are delicious, but a little something different is good as well.
Big Island Oatmeal Cookies
Ingredients:
3/4 cup unsalted butter, at room temperature
3/4 cup light brown sugar
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 1/2 cups flour
3 cups old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon salt
1 cup macadamia nuts
1 cup sweetened shredded coconut
1 cup pineapple tidbits in juice, drained
Directions:
Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
In a medium bowl whisk together the flour, oats, baking soda and salt. Set aside.
In a large bowl cream together the butter and both sugars with a hand mixer on medium speed. Add the eggs, 1 at a time. Add the vanilla and coconut extract and beat until everything is well combine.
With the mixer on low add in the flour mixture.
Fold in the macadamia nuts, shredded coconut and pineapple tidbits.
Use a cookie scoop to drop the dough onto the prepared cookie sheets 2 inches apart. Bake in the preheated oven for 12-14 minutes, until the cookies are set, and the edges begin to brown.
Let the cookies cool on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely.
Store in an airtight container.
Recipe first appeared on Bead Yarn & Spatula.
Bead Yarn & Spatula 