Question 1

Can I use fresh pineapple instead of dried?

Accepted Answer

Fresh pineapple isn’t recommended for this recipe because it adds too much moisture, which can affect the texture and structure of the cookies. Stick with dried pineapple for the best results.

Question 2

Why do my cookies spread too much during baking?

Accepted Answer

This could happen if the dough wasn’t chilled long enough. Be sure to refrigerate the dough for at least 30 minutes to help the cookies hold their shape.

Question 3

What’s the best way to reheat frozen cookies?

Accepted Answer

Let the frozen cookies thaw at room temperature. If you prefer them warm, place them in a 300 F (150 C) oven for 5 minutes.

Question 4

Can I substitute other nuts for macadamia nuts?

Accepted Answer

Yes, pecans, walnuts, or hazelnuts work well as substitutes, but macadamia nuts provide the most authentic Hawaiian flavor.

Question 5

Do I need to temper the chocolate for dipping?

Accepted Answer

Tempering chocolate isn’t required for this recipe, but it can give your cookies a shinier finish and a nice snap to the chocolate. If you'd like to temper, use a candy thermometer and heat your chocolate to its ideal tempering temperature (dark chocolate: 88-90 F (27-32 C), white chocolate: 84-86 F (29-30 C). For simplicity, you can also use melting wafers designed for baking, which don’t require tempering.

Question 6

Can I add other mix-ins to the dough?

Accepted Answer

Yes. Chopped dried mango, shredded coconut, or white chocolate chips are great additions that pair well with the tropical flavors. Just be careful not to overload the dough with mix-ins, as it could affect the structure.

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