Aloha Cookies Recipes

ALOHA PARADISE BARS

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press dough in bottom of pan.
• Bake 15 minutes. Sprinkle with baking chips, pineapple, coconut and nuts. Drizzle evenly with sweetened condensed milk.
• Bake 30 to 35 minutes longer or until light golden brown. Cool completely. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

ALOHA PARADISE BARS

Steps:

• 1. Heat oven to 350 degrees. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press dough in bottom of pan.
• 2. Bake 15 minutes. Sprinkle with baking chips, pineapple, coconut and nuts. Drizzle evenly with sweetened condensed milk.
• 3. Bake 30 to 35 minutes longer or until light golden brown. Cool completely. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

HONEY-ALMOND LACE COOKIES

Steps:

• Combine the butter, honey, and brown sugar in a small saucepan, over medium heat, and cook, stirring frequently, until the mixture is bubbly and smooth, about 5 minutes. Stir in the almonds, salt, and vanilla and cook 1 minute more.
• Remove the pan from the heat and stir in the flour until smooth. Let cool slightly. Refrigerate until the batter sets up, at least 1 hour.
• Heat oven to 350 degrees F and arrange racks in upper and lower third.
• Line 2 baking sheets with parchment paper and drop the batter by rounded teaspoonfuls onto prepared baking sheets, leaving 3 to 4 inches space between each. Put the sheets on the racks and bake until bubbly, brown on edges, and golden throughout, about 8 to 10 minutes. Remove from oven and let cool on baking sheet. Repeat until all of the batter is used.
• When cookies are cool, melt the chocolate over medium-low heat, in a small saucepan, until smooth. Dip half of each cookie in the chocolate, scrape off excess, and set on a cooling rack to dry. Refrigerate for 10 to 15 minutes to set up.

ALOHA COOKIES

Steps:

• Preheat oven to 375°F Lightly grease/spray cookie sheets.
• Place brown sugar, shortening, egg, orange juice, vanilla extract and lemon extract in large bowl. Beat at medium speed of electric mixer until well blended.
• Combine oats, flour, baking soda, salt, nutmeg and cinnamon in a separate bowl. Add to shortening mixture; beat at low speed just until blended.
• Stir in pineapple, coconut and chopped nuts.
• Drop dough by rounded tablespoonsful 2-inches apart onto lightly greased cookie sheets.
• Bake for 10 to 12 minutes or until cookies are just lightly browned.
• Do not overbake.
• Cool 2 minutes before removing to cooling racks to cool completely.

ALOHA CHIPPERS

Steps:

• 1. Preheat oven to 375 degrees. Line cookie sheets with parchment paper or leave ungreased.
• 2. Cream butter, sugars, egg, rum, vanilla, baking soda and salt in large bowl until light and fluffy.
• 3. Blend in flour until dough is smooth and stiff.
• 4. Stir in semisweet and white chocolate chips, 1/2 the coconut and macadamia nuts.
• 5. Drop dough by teaspoonfuls 2 inches apart onto cookie sheets. Sprinkle tops with additional coconut.
• 6. Bake 8-10 minutes or until firm in center. Do not overbake. Remove to wire racks to cool.

EASY ROASTED ALMOND COOKIES

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the nuts aside to cool to room temperature. Finely grind the almonds in a food processor.
• Raise oven temperature to 350 degrees F (175 degrees C). Oil a baking sheet with vegetable oil.
• In a bowl, mix together the ground almonds, oat flour, maple syrup, and almond extract. Form the mixture into 6 balls, then flatten the balls into cookies about 1/4 inch thick. Place cookies onto the prepared baking sheet.
• Bake until crisp and brown around the edges, 12 to 15 minutes; watch them carefully because they burn easily. Remove the cookies carefully, and allow to cool.