Macadamia nuts and pineapple help give this Hawaiian cookie recipe its tropical name. —Darlene Brenden, Salem, Oregon
Hawaiian Wedding Cake Cookies
Hawaiian Wedding Cookie Tips
How do you store Hawaiian wedding cookies?
Like other cookie recipes, you can store these Hawaiian wedding cookies for up to three to five days in an airtight container at room temperature.What are some variations of this Hawaiian wedding cookies recipe?
Swap the vanilla extract for coconut! Or better yet, coat the cookies in shredded coconut for extra tropical flair. For more inspiration, look to these tropical desserts, like these pineapple coconut tassies.
Can you make these Hawaiian wedding cookies ahead of time?
To save some extra time, chop the macadamia nuts beforehand.
—Christina Herbst, Taste of Home Assistant Digital Editor
Hawaiian Wedding Cake Cookies
Prep Time
20 min
Cook Time
15 min
Yield
1-1/2 dozen
Ingredients
- 1/2 cup butter, softened
- 1/4 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup finely chopped macadamia nuts, toasted
- 2 tablespoons finely chopped candied pineapple
- Additional confectioners' sugar
Directions
- In a small bowl, cream the butter, confectioners' sugar and vanilla until light and fluffy, 3-4 minutes. Gradually add flour and mix well. Stir in nuts and pineapple. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets.
- Bake at 350° for 14-16 minutes or until lightly browned. Remove to wire racks to cool completely. Roll cooled cookies in additional confectioners' sugar.
Nutrition Facts
1 cookie: 108 calories, 8g fat (4g saturated fat), 14mg cholesterol, 57mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 1g protein.
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