Hawaiian Macadamia Nut Shortbread Cookies (Chocolate Dipped)

If you’ve ever visited Hilo on the Big Island, you’ve probably stopped at Big Island Candies for their world-famous shortbread cookies. Buttery, nutty, and sometimes dipped in chocolate, they’ve become a local favorite and a must-try for visitors. Inspired by those cookies, this recipe brings a little taste of Hawaii right into your own kitchen. It’s easy to make, perfect for sharing, and pairs beautifully with a hot cup of Kona coffee.

Ingredients

• 1 cup butter, room temperature (2 sticks)

• ¾ cup powdered sugar

• 1 tsp vanilla extract

• 2 cups all-purpose flour

• ½ tsp salt

• 1 cup macadamia nuts, coarsely chopped

• 1 cup semi-sweet chocolate chips

• 1 tbsp shortening

Instructions

1. In a mixing bowl, cream butter until smooth. Add powdered sugar and mix well.

2. Stir in vanilla extract.

3. Gradually add flour and salt, mixing until incorporated.

4. Fold in chopped macadamia nuts.

5. Roll the dough into a 2-inch log, wrap in wax paper, and refrigerate for 1–2 hours.

   • Tip: For clean edges, make sure the log is evenly shaped before chilling.

6. Preheat oven to 325°F.

7. Slice dough into 2-inch slabs and place on a cookie sheet.

8. Bake for about 20 minutes, until cookies are a light golden color. Cool completely on a rack.

9. Melt chocolate chips and shortening in a double boiler, stirring until smooth.

10. Dip cooled cookies halfway into the chocolate. Place on wax paper and refrigerate until set.

Recipe Variations

• Plain: Skip the chocolate dip for a more traditional version.

• Coconut Twist: Add ½ cup shredded coconut to the dough for extra tropical flavor.

• White Chocolate: Swap semi-sweet chocolate for white chocolate for a sweeter bite.

Storage & Serving Tips

• Store cookies in an airtight container at room temperature for up to 5 days.

• For longer storage, freeze them for up to 2 months. Thaw before serving.

• These cookies make thoughtful gifts—wrap them in a clear bag with a ribbon for holidays or special occasions.

FAQs

What makes Hawaiian shortbread cookies unique?

Hawaiian shortbread cookies are often made with local macadamia nuts and sometimes flavored with tropical ingredients like coconut or dipped in chocolate. They’re rich, buttery, and tied to the islands’ food culture.

Can I substitute walnuts or almonds for macadamia nuts?

Yes, but macadamias give the best flavor and crunch. Walnuts and almonds work as a substitute, but you’ll miss that signature Hawaiian touch.

How do I store macadamia shortbread cookies?

Keep them in an airtight container to maintain their crisp texture. If dipping in chocolate, store them in a cool, dry place.

Where can I buy Hawaiian shortbread cookies online?

If you don’t feel like baking, you can order delicious Hawaiian snacks and cookies directly from Snack Hawaii.