Hawaiian Holiday Cookie Exchange

Every year, we participate in an annual Hawaiian Holiday Cookie Exchange. It's a great way to connect with our community during the holidays as we celebrate the tradition of giving. 

This year, we're creating two of our absolute favorite recipes -- Hot Chocolate Cookies and Pineapple Macadamia Nut Snowball Cookies. 

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The Hot Chocolate Cookies are made using the Rich Dark Hot Chocolate Mix from Puna Chocolate, and are sweetened with Coconut Cane Sugar from Salty Wahine. Marshmallow bits are sprinkled throught for a sweet and cozy treat! 

Ingredients

• 1 cup butter, softened
• 1 cup Salty Wahine Coconut Cane Sugar
• 2/3 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla
• 3 1/4 cups all purpose flour*
• 3/4 cups Puna Chocolate Hawaiian Hot & Frozen Rich Dark Chocolate Mix
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoon baking powder
• 1 cup chocolate chips
• 1 cup Mallow Bits

Directions

1. Beat butter and sugars in a large bowl with an electric mixer until light and fluffy.
2. Add eggs and vanilla; mix well.
3. In a separate bowl combine dry ingredients.
4. Gradually beat dry ingredients into butter mixture until blended.
5. Stir in chocolate chips and Mallow Bits
6. Cover and chill for at least 30 minutes, but you can chill for up to a day
7. Preheat the oven to 350 degrees.
8. Drop 2 tablespoons of dough, 2 inches apart, onto baking sheets lined with parchment paper. Bake for 9 to 11 minutes or until edges are lightly browned.
9. Cool on baking sheets 5 minutes; remove to wire racks and cool.

The Pineapple Macadamia Nut Snowballs are a buttery cookie made using Salty Wahine Pineapple Sugar and Island Harvest Organic Macadamia Nuts for a tropical twist! 

Ingredients

• 1 cup unsalted butter softened
• 5 Tbsp Salty Wahine Pineapple Sugar
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon fine-grain sea salt
• 2 cups all-purpose flour
• 2 cups finely chopped Island Harvest Organic Macadamia Nuts
• 1 1/2 cups confectioners sugar

Directions

1. Using a handheld electric mixer, cream together softened butter and granulated sugar until smooth.
2. Beat in the vanilla and salt.
3. Gradually add flour.
4. Stir in chopped macadamia nuts until blended.
5. Divide dough in half and refrigerate in plastic food wrap for 45 minutes.
6. Preheat the oven to 350 degrees.
7. Line two baking sheets with parchment paper
8. Remove the dough from the fridge and scoop 1-inch balls.
9. Roll the balls with your hands to make them round.
10. Place dough balls 1½ inches apart on prepared baking sheets.
11. Bake about 12 to 14 minutes. Do not overbake.
12. Cool cookies on baking sheets on wire racks for a couple of minutes.
13. Put powdered sugar in a bowl and roll cookies while they are still warm.
14. Let the sugar-coated cookies cool completely, then roll once again with the confectioners’ sugar.

NOTE: For a coconut snowball, substitute the Pineapple Sugar for this Coconut one!