Honolulu Cookie Co. Copycat

The Honolulu Cookie Company has been baking macadamia nut shortbread cookies in the shape of pineapples since 1998. I’ve been baking macadamia nut shortbread cookies in the shape of pineapples since, um, this week.


I stockpile recipe and decorating ideas for whisk + wander [ALL. THE. TIME.] The trouble is, I don't do it in a very organized fashion. I have a cute notebook on my desk that I use when I get inspired while working, I jot notes on my phone when I'm out-n-about, I rip pages from magazines and put 'em, oh jeez, where did I put those? [shrug] Let's just say I have lots of ideas around here [and in my brain], and that means that sometimes a gem gets forgotten. This Honolulu Cookie Company copycat recipe is one that I swore I'd try the minute I returned from Maui [almost 2 years ago]. Whoops.


You don't usually see egg and vanilla in a shortbread recipe, but I think it may be the vanilla that makes these cookies special. And the egg helps to bind a very VERY dry crumbly dough. They may not be perfect, but these cookies taste just like I remember. Made with 100% Hawaiian grown Macadamia nuts, organic butter and dipped in Guittard White Chocolate [the same chocolate Honolulu Cookie Co. uses, of course] these little pineapples are chock full of island flavor. In lieu of fruit bits, coffee beans or coconut I finished mine with a sprinkle of gold edible glitter. The color of pineapples in the sunshine!

Now that I have a solid recipe for these famous cutouts, I'll try adding the fruit and coffee beans. And dip a few in milk chocolate. And top some with coconut shavings… I'd better jot these ideas down somewhere {reaching for my notebook} *wink*

Tag your Honolulu Cookie Company cookie photos with #whiskwander on Instagram!


Makes 3-4 dozen small cookies


  • 1 1/2 cups unsalted macadamia nuts, chopped fine

  • 2 1/2 cups all-purpose flour

  • 3/4 cup granulated sugar

  • 1/2 teaspoon salt

  • 1 cup chilled unsalted butter, cut in pieces

  • 1 large free-range egg

  • 1 teaspoon vanilla


  1. Blend flour, sugar and salt in food processor. Add butter and process until coarse meal forms.

  2. Add egg and vanilla and process until just blended. Transfer to bowl. Gently mix in nuts. Mixture will look dry and crumbly (typical of shortbread dough). Divide in 1/2 and press together into solid discs. Wrap each disc in cling wrap.

  3. Refrigerate at least 2 hours.

  4. Preheat oven to 325°

  5. Let dough soften 10 minutes. Roll between parchment paper 1/4-inch thick. Cut using pineapple cookie cutter and transfer to parchment lined baking sheets. Chill cookies for a bit before baking. Bake until edges begin to turn golden brown, about 18 minutes.

  6. Let cool on baking sheet for a minute or two then transfer to wire racks to cool completely.

  7. When completely cool, dip bottom of pineapples in white chocolate candy coating or chocolate. Drag back of cookie lightly on edge of bowl to eliminate extra coating. Lay to dry on waxed paper.

OPTIONAL: Sprinkle with a few decorations (edible gold glitter, toasted coconut etc.)

Jes is a professional creative director, photographer, food blogger and pastry chef based in Minneapolis Minnesota.