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Topline: A dusting of li hing mui powder—a popular Hawaiian treat made from salted plums and licorice—provides the perfect counterpoint to the bits of sweet candied pineapple. Crunchy, roasted macadamia nuts, macadamia butter, and fresh creamery butter provide the foundation for this unusual and VERY tasty cookie. Toasted coconut adds a tropical note, and raw turbinado sugar rounds out its complex depth of flavor.
After the success of my ginger cookie recipe (with my friends all asking for more samples), I set out to create a second flavor. Again hoping to marry a crunchy texture of macadamia nuts with bits of chewy, fruity deliciousness, I began experimenting with local Hawaiian dried fruits, such as candied mango, papaya, and banana. Naturally, pineapple came to mind, but on its own, I found it cloyingly sweet—until I combined it with li hing mui powder, which is often sprinkled on fresh pineapple here in Hawaii. The combination magically created a flavor I had never tasted in a cookie before—truly transcendent!
My flavor-testing friends were a bit hesitant at first. "Pineapple in a cookie?" they would ask. "A salty cookie?" Then as they took their first bite, a look of surprise would come over their faces—raised eyebrows, a cookie-filled smile, and a darting of eyes as they grab a few more from the box!
Pairing: May we recommend a local Hawaiian craft beer instead, served on the beach at sunset?
Ingredients: Macadamia Nuts, Macadamia Nut Butter, Crystalized Pineapple, Toasted coconut, Unbleached Flour, Sugar, Butter, Eggs, Li Hing Mui Powder (Dried Salted Plum, Licorice, Sugar), Natural Flavoring, Baking Soda, Baking Powder, Salt.
Each box contains approximately 22 cookies (7 ounces).
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