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Chocolate Island Hawaiian Cookies are stacked five high on a turquoise napkin. Chocolate swirls the top of each cookie and just showing on the edges from the stack.
5 from 4 votes

Chocolate Island Hawaiian Cookies

Chocolate Island Hawaiian Cookies are made with healthier ingredients while still satisfying your dessert cravings and sweet tooth.
Course Dessert
Cuisine Cookies
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 60 Cookies
Calories 73kcal
Author Ginny McMeans


  • 1 cup dairy free butter
  • 1 ½ cups shredded coconut
  • ½ cup macadamia nuts, chopped
  • cup coconut sugar
  • 1 teaspoon organic vanilla extract
  • 1 ¾ cups whole wheat pastry flour
  • ¼ cup almond flour
  • 1 cup chocolate of your choice to melt for the topping, I used semi sweet Chocolate Chips


  • In a large mixing bowl add the butter and sugar.
  • With a hand or stand mixer beat until it is light and fluffy.  That takes about 5-10 minutes.
  • Add the vanilla extract and blend.  Mix in the flour.
  • Stir in the coconut and macadamia nuts and mix in by hand.
  • Form into a 2" diameter roll. Roll up in waxed paper and refrigerate until firm. About 1 hour.
  • Take out of the fridge and slice in about ¼" to ½" thick slices as seen in the photo below.
  • Place on a Baking Sheet and bake at 300• for 20 minutes.  Cool on a wire rack.
  • Melt you chocolate in the microwave just until it is melted not bubbling.  It burns so be careful.
  • If you don't have any piping bags - scoop the chocolate into a baggie and squish down into one corner.  Snip the tiniest snip at the point and pipe circles on the top of each cookie.


Serving: 2Cookies | Calories: 73kcal | Carbohydrates: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 34mg | Potassium: 25mg | Sugar: 3g | Vitamin A: 150IU | Calcium: 7mg | Iron: 0.3mg