This is my favorite cookie from my childhood. I remember my Mom used to make them every year, just around the time school let out for the summer. Now, I've decided to continue the tradition for my son Max, and bake up a batch of these deliciously soft cookies that are flavored with coconut, pineapple and macadamia nuts then frosted with an awesome ginger pinapple icing!
Frosted Aloha Cookies
1 cup coconut
1 cup granulated sugar
3/4 cup brown sugar, firmly packed
1 cup butter, softened
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 to 1 teaspoon allspice
3/4 to 1 cup chopped macadamia nuts
1 can (8.25 ounces) crushed pineapple, drained, reserving 1/3 cup juice
4 cups confectioners' sugar
1/2 teaspoon salt
1/4 to 1 teaspoon ground ginger
1/2 cup butter, softened
1/3 cup reserved pineapple juice
Directions: Spread coconut in a shallow baking dish and toast in oven preheated to 350F degrees, about 4 to 6 minutes. Stir occasionally to prevent burning.
Lightly grease cookie sheets or line with parchment paper and set aside.
In a large mixing bowl, cream 1 cup sugar, brown sugar, and 1 cup butter until dough is light and fluffy.
Add eggs and beat well.
In a medium mixing bowl, stir together flour, baking powder, baking soda, 1/2 teaspoon salt and allspice. Gradually stir dry flour mixture into moist dough mixture until thoroughly combined.
Stir in toasted coconut, macadamia nuts and pineapple.
Drop dough by heaping teaspoonfuls onto prepared sheets, spacing at least 2 inches apart.
Bake at 350F degrees for 8 to 10 minutes or until lightly golden brown.
Remove cookies from pans and place on wire racks to cool completely.
Meanwhile, prepare the frosting. In a clean large bowl, combine confectioners' sugar, ginger, 1/2 cup butter and reserved juice until smooth, fluffy and spreading consistency.
Spread icing generously over cooled cookies.
This recipe makes about 6 1/2 dozen Frosted Aloha Cookies.