Hawaiian Shortbread Cookies

These Hawaiian shortbread cookies are a tropical twist on a classic treat. The buttery shortbread base pairs beautifully with lightly toasted macadamia nuts and dried pineapple. They’re perfect for special occasions or just because!

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Stack of Hawaiian shortbread cookies on a decorative white plate, featuring macadamia nuts, dried pineapple, and some cookies partially dipped in dark chocolate with a garnish of chopped nuts.

These Hawaiian shortbread cookies are a buttery, tropical treat that my husband and I can’t get enough of. With toasted macadamia nuts, dried pineapple, and a rich chocolate dip, they’re packed with flavor and so simple to make – no cookie cutter needed! We love having a batch on hand for when a sweet craving strikes, and they always deliver.

If you enjoy indulgent, flavorful desserts, you might also like my chocolate-dipped maple shortbread cookies, raspberry white chocolate cookies, or tropical favorites like coconut cheesecake with lime glaze and piña colada hand pies.

These cookies are quick, easy, and perfect for adding a little island-inspired sweetness to your day!

What We Think You’ll Love About This Recipe

Effortless to Make. No cookie cutter or complicated steps here! These cookies come together quickly and easily, making them perfect for bakers of all skill levels.
Tropical Flavor. The combination of shortbread, toasted macadamia nuts, and dried pineapple gives these cookies a unique and irresistible tropical vibe.
Perfectly Versatile. Enjoy them as-is, or take them to the next level with a dip in chocolate. They’re great for everyday snacking or special occasions.
Make-Ahead Friendly. Keep a log of dough in the fridge or freezer, and you’re always just a few minutes away from freshly baked cookies.
Crowd-Pleaser. Whether you’re serving them at a party, gifting them, or enjoying them with your family, these cookies are guaranteed to impress.

Ingredient Overview

Be sure to check out the full recipe and ingredient list below

Ingredients for Hawaiian shortbread cookies laid out on a marble surface, including all-purpose flour, granulated sugar, powdered sugar, unsalted butter, vanilla extract, salt, macadamia nuts, dried pineapple, and optional dark chocolate.

All-Purpose Flour. All-purpose flour is the foundation of these cookies and creates the perfect shortbread texture. For a gluten-free option, you can substitute with a 1:1 gluten-free baking flour blend.
Granulated Sugar. Granulated sugar adds sweetness and structure. Stick with granulated sugar for the best results. Alternative sweeteners like coconut sugar may alter the texture slightly but can work.
Powdered Sugar. Powdered sugar helps create the signature tender crumb in shortbread. Avoid substituting this ingredient, as it is key to getting the right texture.
Unsalted Butter. Unsalted butter is essential for the rich, buttery flavor. Be sure to use unsalted butter to control the salt content in this recipe. For a dairy-free option, you can use a plant-based butter substitute, but make sure it’s one designed for baking.
Vanilla Extract. Vanilla extract adds depth and rounds out the flavors. You can swap this for almond extract if you prefer a nuttier flavor but use half the amount as almond extract is more potent.
Salt. Salt balances the sweetness and enhances the other flavors. Stick with fine salt for even distribution throughout the dough.
Macadamia Nuts. The toasted macadamia nuts provide nutty flavor. If you don’t have macadamia nuts, chopped pecans or hazelnuts are great alternatives. Make sure to toast them lightly for the best flavor.
Dried Pineapple. Dried pineapple adds sweetness and a touch of chewiness to the cookies. If dried pineapple isn’t available, you can use dried mango or dried apricots, finely chopped. Avoid using fresh fruit, as it will add too much moisture to the dough.
Dark Chocolate (Optional). The chocolate dip adds a beautiful and flavorful finishing touch. White chocolate works just as well and complements the tropical flavors beautifully. For a dairy-free option, use a dairy-free chocolate bar designed for melting.

How to Make These Cookies (With Photos)

Be sure to check out the full recipe and ingredient list below

Butter, powdered sugar, and granulated sugar in a stainless steel mixing bowl, ready to be creamed for Hawaiian shortbread cookie dough. — **Step 1:** Cream the softened butter, powdered sugar, and granulated sugar in a large bowl.

Creamed butter, powdered sugar, and granulated sugar in a stainless steel mixing bowl, forming a smooth and fluffy mixture for Hawaiian shortbread cookie dough. — Mix until the texture is smooth and fluffy, with a pale, creamy consistency (about 3-4 minutes).

Vanilla extract added to a creamed mixture of butter and sugars in a stainless steel mixing bowl, ready to be mixed for Hawaiian shortbread cookie dough. — **Step 2:** Mix in the vanilla extract until fully incorporated.

A glass mixing bowl with dry ingredients, including flour and salt, whisked together for Hawaiian shortbread cookie dough. — **Step 3:** Whisk the flour and salt together in a separate bowl.

Dry ingredients added to the creamed butter mixture in a stainless steel mixing bowl, ready to be combined for Hawaiian shortbread cookie dough. — **Step 4:** Gradually mix the flour into the butter mixture.

Shortbread cookie dough fully mixed in a stainless steel bowl, forming a cohesive, slightly crumbly texture ready for shaping. — Mix until the dough comes together with no visible streaks of flour but avoid overmixing.

Chopped macadamia nuts and dried pineapple added to shortbread cookie dough in a stainless steel mixing bowl, ready to be folded in. — **Step 5:** Fold in the macadamia nuts and dried pineapple gently.

Fully mixed Hawaiian shortbread cookie dough with macadamia nuts and dried pineapple, shaped into a cohesive mound in a stainless steel mixing bowl. — Mix until the nuts and pineapple are evenly distributed throughout the dough.

Hawaiian shortbread cookie dough divided into two portions on a sheet of parchment paper, ready to be shaped into logs. — **Step 6:** Split the dough into two equal portions.

Hawaiian shortbread cookie dough shaped into a log on parchment paper, ready to be chilled before slicing. — Shape each portion into a 9-inch log, wrap in plastic, and refrigerate for 30 minutes to firm up.

Step 7: Preheat your oven to 325 F (165 C) and line a baking sheet with parchment paper.

Close-up of a knife slicing through a chilled log of Hawaiian shortbread cookie dough, showing macadamia nuts and dried pineapple in the dough. — **Step 8:** Slice the chilled dough into ½-inch rounds and arrange them 1 inch apart on the baking sheet.

Optional Chocolate Dip Step: If you’d like to add chocolate, melt the white or dark chocolate in a microwave-safe bowl, microwaving in 15-second intervals and stirring until smooth. Dip half of each cookie into the chocolate, then set on parchment paper to let the chocolate harden.

If you will be gifting these cookies, it’s worth it to temper your chocolate for the best presentation. We tempered the chocolate for our batch. Handle the Heat has a great tutorial on how to temper chocolate. Tempered chocolate has a nice glossy finish and resists melting at room temperature.

Tips for Success

Soften Butter Properly. Ensure your butter is soft but not melted. Let it sit at room temperature for about 30 minutes or press lightly with your finger. It should leave an indentation without sinking completely.
Toast the Macadamia Nuts. Lightly toasting the nuts enhances their flavor and adds a deeper nutty note to the cookies. Toast them in a dry skillet over medium heat for 2-3 minutes, stirring frequently to avoid burning.
Don’t Skip the Chill Time. Chilling the dough helps it firm up, making it easier to slice and ensuring the cookies hold their shape during baking.
Watch the Baking Time. Bake until the edges are just golden. Overbaking can make the cookies dry, so keep a close eye on them in the last few minutes.
Melt Chocolate Carefully. If dipping the cookies, melt the chocolate in short intervals in the microwave, stirring between each interval. For the best results, follow the tutorial linked above to temper your chocolate.

Storage

Room Temperature. Store the baked cookies in an airtight container at room temperature for up to 1 week. Keep them in a cool, dry place.
Freezing Baked Cookies. To extend their shelf life, freeze the baked cookies. Place them in a single layer in a freezer-safe container or bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to 2 months. Let them thaw at room temperature before serving.
Freezing Cookie Dough. If you prefer to bake fresh cookies as needed, freeze the dough logs. Wrap them tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll keep for up to 3 months. When ready to bake, slice the frozen dough and bake directly from the freezer, adding 1-2 minutes to the baking time.
Chocolate-Dipped Cookies. If your cookies are dipped in chocolate, store them in a single layer or separate layers with parchment paper to prevent the chocolate from smudging.

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Top view of Hawaiian shortbread cookies with macadamia nuts and dried pineapple, some dipped in dark chocolate and garnished with chopped macadamia nuts, arranged on a decorative white plate.

Prep Time:20

Cook Time:12

Chilling Time:30

Total Time:1 2

Equipment

Ingredients

1 cup unsalted butter, softened 1 cup is 2 sticks (Note 1)
½ cup powdered sugar
¼ cup granulated sugar
1 tsp vanilla extract
2 cups all-purpose flour
¼ tsp salt
½ cup finely chopped macadamia nuts lightly toasted (Note 2)
½ cup finely chopped dried pineapple
Optional: 1 cup white or dark chocolate for dipping

Instructions

In a large bowl, cream together the softened butter, powdered sugar, and granulated sugar until light and fluffy (about 3-4 minutes).
1 cup unsalted butter, softened, ½ cup powdered sugar, ¼ cup granulated sugar
Mix in the vanilla extract until well combined.
1 tsp vanilla extract
In a separate bowl, whisk together the flour and salt.
2 cups all-purpose flour, ¼ tsp salt
Gradually add the flour mixture to the butter mixture, mixing just until combined.
Gently fold in the chopped macadamia nuts and dried pineapple until evenly distributed.
½ cup finely chopped macadamia nuts, ½ cup finely chopped dried pineapple
Divide the dough in half. Roll each portion into a log (about 1.75 to 2 inches in diameter, 9 inches long) and wrap in plastic wrap. Refrigerate for at least 30 minutes to firm up.
Preheat your oven to 325 F (165 C) and line a baking sheet with parchment paper.
Using a sharp knife, slice the chilled dough into ½-inch thick rounds (Note 3).
Arrange the rounds on the prepared baking sheet about 1 inch apart.
Bake for 12-15 minutes, or until the edges are just turning golden. Cool on a wire rack.
If you’d like to add chocolate, melt the white or dark chocolate in a microwave-safe bowl, microwaving in 15-second intervals and stirring until smooth. Dip half of each cookie into the chocolate, then set on parchment paper to let the chocolate harden (Note 4).
Optional: 1 cup white or dark chocolate for dipping

Notes

To ensure your butter is properly softened, let it sit at room temperature for about 30 minutes. It should be soft enough to press with your finger but not greasy or melted.
Lightly toast the macadamia nuts before chopping for a deeper, nuttier flavor. Toast them in a dry skillet over medium heat for 2-3 minutes, stirring frequently to avoid burning.
Use a sharp knife to slice the chilled dough logs. This helps prevent crumbling and ensures clean edges.
When melting chocolate, make sure the bowl and utensils are completely dry. Any water can cause the chocolate to seize and become lumpy.

Nutrition

Servings: cookies

Calories: 78kcal

Author: Sandra

FAQs

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.

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.

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.

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

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.

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.