Best Tropical Cookies Recipes

TROPICAL HAWAIIAN SNOWBALLS (HAWAIIAN-STYLE RUSSIAN TEA COOKIES)

Steps:

• Preheat oven to 350 degrees F and line 5 cookie sheets with parchment paper, or spray with cooking spray.
• In a large bowl, cream together butter, sugar and vanilla and coconut extracts.
• Sift together the flour and the salt.
• Slowly add to the butter mixture.
• Add nuts. Mix until blended well.
• Roll into small, bite sized balls. (about 3/4 of an ounce or 2 tablespoons). I like to use a small #40 portion disher (small, 3/4 ounce sized, ice cream scoop) and place 1-inch apart on prepared cookie sheet.
• Bake for 10-13 minutes, or until slightly golden.
• While still warm, (not hot, not cold) roll through powdered sugar.
• Keeps about a week (but they won't be around that long) in an air-tight container.

TROPICAL OATMEAL COOKIES

Steps:

• Heat oven to 375°F. Spray cookie sheets with nonstick cooking spray. In large bowl, combine sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and eggs; blend well. Add flour and baking soda; mix well. Stir in oats, coconut, nuts and dried fruits.
• Drop dough by rounded tablespoonfuls 2 inches apart onto sprayed cookie sheets.
• Bake at 375°F. for 7 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.

TROPICAL OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Combine the flour, baking powder, baking soda, salt and allspice in a medium bowl. In a large bowl, beat the butter and sugars with a mixer at medium speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, until well blended, then beat in the vanilla.
• With the mixer at low speed, add the flour mixture in two batches, beating until just combined. Using a wooden spoon, stir in the oats, chocolate chips, coconut, pecans and dried fruit until incorporated. Cover the bowl with plastic wrap and chill for at least 30 minutes or overnight.
• Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
• Drop the dough by tablespoons onto the lined baking sheets (you should fit about 12 cookies on each baking sheet).
• Bake until the cookies are slightly browned around the edges and the centers are beginning to turn golden, 17 to 20 minutes. Let cool for about 5 minutes, then transfer the cookies with a spatula to a wire rack to cool completely.

TROPICAL COOKIES

Steps:

• Sift or mix flour, sugar, soda and salt in large bowl.
• In separate bowl, mix remaining ingredients.
• Then mix both together.
• Form dough into 1-inch balls and place 2 inches apart on un-greased cookie sheets.
• Bake in oven at 325°F or 165°C for 15-18 minutes.

TROPICAL MANGO COOKIES

Steps:

• Preheat oven to 350 degrees.
• Peel the mangoes and cut off the pulp around the seed. Put in a food processor and puree.
• Using an electric mixer, cream together butter and sugar until fluffy. Beat in egg. Stir in baking soda, fruit puree and vanilla and molasses.
• Stir together the dry ingredients until well combined. Gradually add to the butter and sugar mixture. Mix coconut and Macadamia nuts. Stir into the cookie batter using a wooden spoon.
• Drop by teaspoonfuls onto greased cookie sheets, flattening with a fork to make a criss-cross pattern.
• Bake 12-15 minutes or until done.

TROPICAL KEY LIME WHITE CHOCOLATE MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 375 F (180C).
• In a small bowl, mix the flour, baking powder, salt and baking soda.
• In a large bowl, beat the butter, sugars and vanilla extract at high speed until well combined.
• Add the egg, lime juice and lime zest and beat for 1 additional minute.
• Gradually add in the flour mixture.
• Stir in the nuts, coconut and white chocolate chips by hand.
• Drop the dough by rounded tablespoonful onto ungreased cookie sheets.
• Bake for 8-11 minutes or until edges are slightly brown.

TROPICAL OATMEAL COOKIES

Steps:

• 1. Heat oven to 350 degrees. Beat together butter and sugars until creamy. Add eggs and vanilla; beat well. Combine flour, baking soda, cinnamon, baking powder, and salt; add to egg mixture and mix well. Stir in oats, dates, coconut, pecans, and dried cranberries. Mix well with spoon.
• 2. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes, or until golden brown. Cool 1 minutes on cookie sheet; remove to wire rack. Yield: Approximately 4 dozen.
• 3. Glaze: Mix together 1 1/2 cups powdered sugar, 1 to 2 tablespoons of milk (add more if needed for drizzling consistency), 1/2 tsp. of vanilla. Drizzle on top of cookies.

TROPICAL OATMEAL COOKIES

Steps:

• Cream shortening and sugars together until fluffy.
• Beat in egg and pineapple.
• Blend in other ingredients.
• Drop by heaping teaspoons onto ungreased cookie sheet.
• Bake at 375 for 15 minutes.

TROPICAL FRUIT DIP FOR COOKIES AND FRUIT

Steps:

• In medium bowl, mix yogurt, coconut, pineapple and brown sugar.
• Serve dip immediately with fruit and cookies, or cover and refrigerate at least 1 hour.

TROPICAL BREEZE COOKIES

Steps:

• In an electric mixer, or by hand, cream together softened butter, and sugars until smooth.
• Add egg, vanilla, orange extract, mixing well.
• Chop apricots into raisin sized pieces or smaller, and dredge in flour in a small bowl (to prevent sticking together).
• Add flour, lemon zest, cashews, coconut , apricots (dredged in flour) and raisins.
• Mix together until a nice dough forms, but do not overmix.
• Divide dough into 2 parts, and place each part onto waxed paper.
• Using your hands, form each into a long log about 2-inches in diameter.
• Roll waxed paper up around dough, crimp ends and refrigerate 6 hours or overnight.
• The next day, preheat oven to 350°F.
• Slice chilled dough into 1/4 inch thick rounds and either place on parchment on a cookie sheet or on an ungreased baking sheet.
• Bake for 13-15 minutes or until firm and golden around edges (time may vary with how thick or cold they are).
• Allow cookies to cook on sheet for 1-2 minutes before finishing cooling on a wire rack.
• Store cookies in an airtight container.

TROPICAL DRIED FRUIT CHOC CHIP COOKIES WITH A CRUNCH

Steps:

• Preheat oven to 350°F and lightly spray cookie sheet with cooking spray.
• Combine butter and brown sugar until light and fluffy.
• Beat in egg and vanilla; mix well.
• Sift together flower and baking powder, gradually incorporate into wet mixture.
• Fold in remaining ingredients.
• Drop heaping spoonfuls or roll 1 inch balls of batter onto cookie sheet; bake 15 minutes until tops are golden brown.

TROPICAL COOKIES IN A JAR

Steps:

• 1. Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient. Recipe to attach to jar:
• 2. Tropical Cookies in a jar Empty cookie mix in large mixing bowl; stir to combine. Add 3/4 cup softened butter, 2 eggs slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Cooking Instructions: Press cookie down slightly with the heel of your hand. Bake at 350? for 11 to 13 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 2-1/2 dozen.

TROPICAL TREAT COOKIES RECIPE - (4.5/5)

Steps:

• In a large bowl, beat butter and shortening until soft and creamy. Gradually add sugars; mix well. Stir in egg and vanilla; set aside. In a separate bowl, mix flour, baking soda and salt. Gradually add flour mixture to butter mixture, blending well after each addition. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls onto lightly greased baking sheets. Bake at 350 degrees for 10 to 12 minutes, until golden. Cool on wire racks. Makes 3 dozen.