Why You’ll Love This Pineapple Macadamia Cookies
- A Taste of the Tropics, Anytime. One bite and you’re instantly transported. The bright, sunny flavor of pineapple paired with the decadent crunch of macadamia nuts is a combination that’s both comforting and exciting.
- The Perfect Chewy-Meets-Crunchy Texture. We’re aiming for a cookie that’s soft and chewy in the middle but has a delightful slight crispness around the edges. The macadamias add a wonderful buttery crunch that contrasts beautifully with the soft, sweet bits of pineapple.
- They’re a Crowd-Pleasing Conversation Starter. Let’s be honest, everyone has had a chocolate chip cookie. These, however, will make people stop and ask, “What’s in these? They’re amazing!” They’re a guaranteed hit at bake sales, potlucks, or just because.
- Surprisingly Simple to Master. Don’t let the exotic ingredients fool you—this is a straightforward cookie dough. The process is very familiar, but the result feels incredibly special and sophisticated.
Ingredients & Tools
- 225 g (1 cup) unsalted butter, softened to room temperature
- 150 g (¾ cup) granulated sugar
- 165 g (¾ cup) packed light brown sugar
- 2 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 315 g (2 ½ cups) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cornstarch
- ½ tsp fine sea salt
- 180 g (1 ½ cups) macadamia nuts, roughly chopped
- 200 g (1 ¼ cups) dried pineapple, chopped into small, raisin-sized pieces
Tools: Two large baking sheets, parchment paper or silicone baking mats, a stand mixer or hand mixer, mixing bowls, a medium cookie scoop (about 1.5 tablespoons).
Using room temperature butter and eggs is non-negotiable here—it helps create a smoother, more emulsified dough that bakes up evenly. And don’t skip the cornstarch! It’s my little secret for an extra-soft, bakery-style chew.
Serves: Makes about 24 cookies | Prep Time: 15 minutes | Cook Time: 10-12 minutes per batch | Total Time: About 1 hour (including chilling)
Before You Start: Tips & Ingredient Notes
- Why dried pineapple instead of fresh? Fresh pineapple contains too much water, which will steam in the oven and make your cookies soggy and spread too much. Dried pineapple gives you that intense, concentrated tropical flavor without compromising the cookie’s structure.
- The importance of “room temperature” butter. This is key! Your butter should be soft enough that you can easily make an indentation with your finger, but not so soft that it’s oily or melted. This helps trap air when creaming with the sugar, leading to a lighter texture.
- Don’t over-chop your macadamias. You want nice, substantial chunks for that satisfying crunch. If you chop them too finely, they’ll just disappear into the dough. A few rough chops with a knife is all you need.
- Yes, you really need to chill the dough. I know it’s tempting to skip this step, but chilling the dough for at least 30 minutes prevents the cookies from spreading into thin, flat pancakes in the oven. It allows the flour to hydrate and the fats to firm up, resulting in a thicker, chewier cookie.
How to Make Pineapple Macadamia Cookies
Step 1: Cream the Butter and Sugars. In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), beat the softened butter, granulated sugar, and brown sugar together on medium-high speed for a full 2-3 minutes. You’re looking for the mixture to become light, pale, and fluffy. This step is crucial for incorporating air—don’t rush it! Scrape down the sides of the bowl with a spatula halfway through to ensure everything is well mixed.
Step 2: Add the Wet Ingredients. With the mixer on low speed, add the eggs one at a time, mixing until each is fully incorporated before adding the next. Then, mix in the vanilla extract. The mixture might look a little curdled at this point—that’s perfectly normal. Just mix until it’s combined, then scrape down the bowl again.
Step 3: Combine the Dry Ingredients. In a separate, medium-sized bowl, whisk together the flour, baking soda, baking powder, cornstarch, and salt. This ensures the leavening agents and salt are evenly distributed throughout the flour, so you get a consistent rise and flavor in every cookie.
Step 4: Bring the Dough Together. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix only until the flour streaks have just disappeared—a little undermixing is better than overmixing here! Overmixing develops gluten and can lead to tough cookies.
Step 5: Fold in the Goodies. Switch to a sturdy spatula. Add the chopped macadamia nuts and dried pineapple to the bowl. Gently fold them in by hand until they are evenly distributed throughout the dough. You’ll notice the dough is quite soft—this is exactly what we want before chilling.
Step 6: Chill the Dough. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 48 hours. If you’re in a hurry, you can scoop the dough onto a parchment-lined baking sheet first and then chill the scoops—this can sometimes speed up the process.
Step 7: Preheat and Scoop. When you’re ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats. Using a cookie scoop (about 1.5 tablespoons), portion out the dough onto the prepared sheets, leaving about 2 inches of space between each cookie to allow for spreading.
Step 8: Bake to Perfection. Bake for 10-12 minutes, or until the edges are set and lightly golden brown. The centers will still look quite soft and slightly underdone—this is the secret to a chewy center! They will continue to set as they cool on the hot baking sheet.
Step 9: The Cool Down. Allow the cookies to cool on the baking sheet for at least 5-10 minutes before transferring them to a wire rack to cool completely. This resting time on the pan is the final step in setting their perfect texture.
Serving Suggestions
Complementary Dishes
- A scoop of coconut ice cream — Sandwich a warm cookie around a scoop for the ultimate tropical ice cream sandwich. The cool, creamy coconut is a dream with the buttery cookie.
- A fresh fruit platter with mango and kiwi — The bright, acidic freshness of the fruit cuts through the richness of the cookies beautifully, making for a lovely, balanced dessert spread.
Drinks
- A glass of cold milk or a creamy latte — It’s a classic for a reason. The creaminess is the perfect partner for the sweet, chewy cookie and crunchy nuts.
- A cup of light-roast coffee or tropical herbal tea — Something with citrus or floral notes will complement the pineapple without overpowering it.
Something Sweet
- A simple dark chocolate square — A piece of high-quality dark chocolate (70% or higher) alongside the cookie creates a fantastic bittersweet contrast that highlights the pineapple’s sweetness.
- A dollop of whipped cream with a sprinkle of toasted coconut — For a truly decadent treat, serve the cookies slightly warm with a cloud of whipped cream and a bit of extra crunch.
Top Mistakes to Avoid
- Mistake: Using melted butter. If your butter is melted or too soft, your cookies will spread excessively in the oven, resulting in a thin, greasy cookie instead of a thick, chewy one. Properly softened butter is the foundation.
- Mistake: Skipping the chill time. I’ve messed this up before too, thinking I could get away with it. Chilling the dough is not a suggestion—it’s a requirement for the right texture. It prevents spreading and allows the flavors to meld.
- Mistake: Overbaking. The cookies should come out when the edges are golden but the centers still look soft. They will not look fully done. If you wait for the centers to look fully set, you’ll end up with a crunchy cookie all the way through.
- Mistake: Overmixing the dough after adding the flour. Once the flour is incorporated, stop mixing! Overworking the dough develops gluten, which leads to a tough, cakey cookie instead of a tender, chewy one.
Expert Tips
- Tip: Weigh your flour. If you don’t have a kitchen scale, fluff your flour with a spoon, spoon it into your measuring cup, and level it off with a knife. Scooping directly with the cup packs in too much flour, leading to dry cookies.
- Tip: Toast your macadamia nuts. For an even deeper, richer flavor, spread the macadamia nuts on a baking sheet and toast them at 350°F for 5-7 minutes before chopping and adding to the dough. Let them cool completely first.
- Tip: Make the dough ahead. This dough actually gets better with time! You can keep it covered in the fridge for up to 2 days, which allows the flavors to really intensify. You can also scoop and freeze the dough balls for up to 3 months; just bake from frozen, adding a minute or two to the baking time.
- Tip: For perfectly round cookies, use the “scoot” method. Right when the cookies come out of the oven, take a large round cookie cutter or a mug slightly larger than the cookie and swirl it around the edge to “scoot” the cookie into a perfect circle. This works like a charm!
FAQs
Can I use canned pineapple instead of dried?
I really don’t recommend it. As mentioned, the high water content in canned (or fresh) pineapple will steam during baking, making your cookies soggy and causing them to spread way too much. The concentrated sweetness and chewy texture of dried pineapple is essential for this recipe. If you can only find pineapple sweetened with sugar, that’s okay—just know your cookies will be a bit sweeter.
My cookies turned out flat. What happened?
This is almost always due to butter that was too warm or skipping the chilling step. The dough needs to be cold going into the hot oven to set the structure before the butter melts completely. Also, double-check that your baking soda and baking powder are fresh, as old leavening agents won’t provide the necessary lift. Next time, ensure your butter is just softened (not melted) and don’t skip that 30-minute chill!
Can I use a different type of nut?
Absolutely! While macadamias are classic for this flavor profile, pecans or almonds would be delicious substitutes. Just make sure to chop them to a similar size. I would avoid walnuts, as their slightly bitter flavor can clash with the sweet pineapple. Toasting whatever nut you use will always add a wonderful depth of flavor.
How should I store these cookies, and how long do they keep?
Once completely cooled, store the cookies in an airtight container at room temperature. They’ll be at their best for about 3-4 days. If you want to keep them longer, you can freeze the baked cookies for up to 3 months. I like to layer them between sheets of parchment paper in a freezer-safe container. Thaw at room temperature when you’re ready to enjoy.
Can I make these cookies gluten-free?
You can certainly try! I’ve had good results using a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. The texture might be slightly more delicate and crumbly, but the flavor will still be fantastic. Be sure to chill the gluten-free dough as well, as it can sometimes be a bit stickier.
Pineapple Macadamia Cookies
Bake a taste of the tropics with these chewy pineapple macadamia cookies! Easy recipe with soft centers, crisp edges, and a sunny flavor that's pure happiness. Perfect for any day.
Ingredients
Ingredients
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225 g unsalted butter (softened to room temperature)
-
150 g granulated sugar
-
165 g packed light brown sugar
-
2 large eggs (at room temperature)
-
2 tsp pure vanilla extract
-
315 g all-purpose flour
-
1 tsp baking soda
-
0.5 tsp baking powder
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1 tsp cornstarch
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0.5 tsp fine sea salt
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180 g macadamia nuts (roughly chopped)
-
200 g dried pineapple (chopped into small, raisin-sized pieces)
Instructions
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Cream the Butter and Sugars. In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), beat the softened butter, granulated sugar, and brown sugar together on medium-high speed for a full 2-3 minutes. You're looking for the mixture to become light, pale, and fluffy. This step is crucial for incorporating air—don't rush it! Scrape down the sides of the bowl with a spatula halfway through to ensure everything is well mixed.01
-
Add the Wet Ingredients. With the mixer on low speed, add the eggs one at a time, mixing until each is fully incorporated before adding the next. Then, mix in the vanilla extract. The mixture might look a little curdled at this point—that's perfectly normal. Just mix until it's combined, then scrape down the bowl again.02
-
Combine the Dry Ingredients. In a separate, medium-sized bowl, whisk together the flour, baking soda, baking powder, cornstarch, and salt. This ensures the leavening agents and salt are evenly distributed throughout the flour, so you get a consistent rise and flavor in every cookie.03
-
Bring the Dough Together. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix only until the flour streaks have just disappeared—a little undermixing is better than overmixing here! Overmixing develops gluten and can lead to tough cookies.04
-
Fold in the Goodies. Switch to a sturdy spatula. Add the chopped macadamia nuts and dried pineapple to the bowl. Gently fold them in by hand until they are evenly distributed throughout the dough. You'll notice the dough is quite soft—this is exactly what we want before chilling.05
-
Chill the Dough. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 48 hours. If you're in a hurry, you can scoop the dough onto a parchment-lined baking sheet first and then chill the scoops—this can sometimes speed up the process.06
-
Preheat and Scoop. When you're ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats. Using a cookie scoop (about 1.5 tablespoons), portion out the dough onto the prepared sheets, leaving about 2 inches of space between each cookie to allow for spreading.07
-
Bake to Perfection. Bake for 10-12 minutes, or until the edges are set and lightly golden brown. The centers will still look quite soft and slightly underdone—this is the secret to a chewy center! They will continue to set as they cool on the hot baking sheet.08
-
The Cool Down. Allow the cookies to cool on the baking sheet for at least 5-10 minutes before transferring them to a wire rack to cool completely. This resting time on the pan is the final step in setting their perfect texture.09
