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Jan 25, 2008 12:07 AM

ISO Hawaiian shortbread recipe

I was in Hawaii last year and had some great shortbread from the Honolulu Cookie company. It is the one shaped like a pineapple made with finely ground macadamia nuts. I'm normally not a fan of nuts in general, but I thought this cookie was great! Nowhere that I know of to find a similar cookie here on the I want to try to make a similar shortbread cookie. Would anyone care to share a shortbread recipe that has a similar taste/texture?

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  1. I, too, thought these cookies were awesome when I tasted them in Honolulu. I have been trying recipes to see if I can duplicate them. I think I have finally stumbled on to the right combination ( after about 12 tries):

    1 c. unsalted butter
    1/2 c confectioner's sugar
    Mix with an electric mixer until fluffy. Add:
    1 tsp vanilla
    Mix well. Slowly add:
    2 c flour
    1/4 tsp salt
    1/4c finely ground macadamia nuts
    Chill dough for an hour. Preheat oven to 350 degrees. Using a little flour to prevent sticking, roll dough out to 1/4 inch or a little thicker, depending on your preference. Cut out with a small cookie cutter, Place cookies about 1 inch apart on baking sheet and place in freezer for about 5 minutes to help preserve the shape.

    You can substitute 1 tsp expresso powder for the macadamias for a different flavor.

    Bake for 8-10 minutes until edges are nicely brown.

    3 Replies
    1. re: flipperroni

      OMG! Thanks for posting! I posted this topic a year ago and forgot about it. Today I was doing a search and started thinking about this and I looked at the user ID and thought "hey, that's my log in"....DUHHH...I forgot I even posted this! I'm looking forward to trying this recipe. Thank you so much!!!

      1. re: flipperroni

        Ok - here's the latest in my quest for total duplication:

        To the recipe for "Punitions" (or sables) on the website, I added 1/2 cup ground macadamias and 1/2 tsp. vanilla. Baking, and letting cool overnight, the texture was very, very close to the fabulous sandy texture of the Honolulu Cookie Company macadamia shortbread. Enough to satisfy me for the time being, anyway. If I were to try yet another variation to really try to nail it, I think I'd try to substitute some vegetable shortening (as listed in the Honolulu Cookie ingredient list) for some of the butter - maybe 3 tbs.? Have fun, cookie-loving friends! Karen

        1. re: korif

          thank you!! I am going to try making these this weekend. I, too, miss the wonderful Honolulu Cookie Co pineapple cookies. I am allergic to nuts so I will try some espresso powder if I can figure out where to buy that -just read I can't substitute finely ground coffee beans.

      2. I wonder if that might be a secret ingredient in the crust of some of the lilikoi pies I've had? I've figured out that the pastry was basically a shortbread, and suspected that there was some rice flour in there too, but macadamia flour would account for some of the amazing richness. The hard thing would be getting the nuts ground that fine without overheating them.

        2 Replies
        1. re: Will Owen

          I grind the macadamias with 1/4 cup of the "recipe flour" in my herb grinder. The flour soaks up the oil from the macadamias, prevents them from clumping, and gives you enough volume to let the grinder work on them. I have a Cuisinart food grinder. I did try my VitaMix, but it is way too big to grind small volumes.

          1. re: flipperroni

            I have a nut grinder that my great grandfather made for my great grandmother, more than 100 years ago. It bolts to the table, sort of like a mouli, with a hopper up top for the whole nuts. They grind beautifully, without heating the nuts at all.

        2. I have not had the ( Hawaiian shortbread cookies) cooky you're describing, but are they anything like the super crispy, light and crunchy cookie that Pepperidge Farms makes, the Milano? That cookie has me SO intriqued as well and I'm dying to find a recipe for it as well. In my research I've found that there are some recipes out there that include ground almonds. The cookie is not too sweet and has the most wonderful crispy crunch to it. There is nothing moist about it and they put a little chocolate in the center between two cookies which makes it so wonderfully good! Some of the recipes that I've found thus far, use egg whites and ground almonds.
          Have you ever tried a Milano cookie? Do they taste the same as the Hawaiian shortbread cookie?

          3 Replies
          1. re: chef chicklet

            Not even close to a Milano, they're two different cookie types.

              1. re: alkapal

                ALLLLRIGHTY NOW!!!
                Hey thankk you dear ap!!

            1. Not familiar with Honolulu Cookie company, but people from Hawaii are always giving me the ones from Big Island Candies and I always seem to see other people from the mainland seem to have them too.

              1. Hi - I tried your recipe today and, while the result was delicious, the texture was not close enough to the original to suit me. I don't know what needs to change: bake for longer, add more flour, more nuts or some granulated sugar? Not sure, but the quest continues...

                1 Reply
                1. re: korif

                  I wonder if the nuts need to be ground more finely than can be done in a food processor? I came across this blog about making almond flour:
                  I don't have one of these, but it seems like the inner grating mechanism is similar to the microplane grater that I do have. Would be a PITA if you needed a large amount of nut flour, but for grinding up 1/4 of macadamias it might do the trick.
                  (now I want one of those rotary graters :))