Hawaiian Chocolate Chunk Cookies
These scrumptiously moist chocolate chunk cookies have just enough coconut and pineapple to send your taste buds to the beaches of Hawaii - true paradise!
Servings: 12 cookies
Ingredients
- One Peanut's Bake Shop Chocolate Chunk Cookie Mix - OR - an Autumn Sons Baking Co. Chocolate Chunk Cookie Mix
- 1/2 c. + 2 Tbsp. unsweetened shredded coconut (55 g)
- 3/4 c. of canned pineapple chunks, chopped (125 g), + 2 Tbsp. Juice from the can
- 2 Tbsp. coconut sugar (19 g)
- 1/3 c. macadamia nuts, chopped, OR slivered almonds (48g or 38 g)
- 3 Tbsp. neutral flavored oil (45 ml)
Instructions
- Preheat your oven to 350°F/177°C.
- Next, empty the cookie mix into a mixing bowl. Add all remaining ingredients and mix again until all flour is incorporated.
- Create 12 equal-sized dough mounds on a non-stick or parchment-lined baking sheet, (use a second baking sheet if needed.)
- Bake these babies in your preheated oven for 10-14 minutes or until their edges and tips just start to turn a golden brown color. It's better to slightly under-bake than over-bake.Allow the cookies to cool on the sheet for 2-5 minutes before transferring them to a cooling rack.
Notes
- This recipe works best with an Autumn Sons Baking Co. Chocolate Chunk Cookie Mix - OR - Peanut's Bake Shop Chocolate Chunk Cookie Kit.
- Can't eat nuts or don't care for them? Feel free to leave them out!
- You can find flat parchment sheets HERE