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Glazed Macadamia Pineapple Cookies

This pineapple cookie recipe is a twist on the old fashioned pineapple cookies we have all loved for decades. They are so absolutely delicious. Macadamia nuts and white chocolate chips are mixed right into the pineapple cookie dough. It is Genius! Nutty, creamy flavors from the macadamia nuts and white chocolate complement the sweet and tangy pineapple.

This cookie creation is a delightful balance of tastes and textures. You are going to love it. The sweet tangy pineapple juice glaze adds another burst of sweet tang and a beautiful shine to the cookies. These pineapple juice cookies are wonderful.

The contrast of textures and the resulting flavor blend make this cookie unique and fabulous. These treats will be asked for again and again.

Pineapple White Chocolate Macadamia Nut Cookies

Serve these at parties, events or make them for the family. I made a double batch of these pineapple cookies and took them to a family reunion. An empty cookie plate and lots of rave reviews came back home.  This recipe passed through all age groups and LOTS of good cooks to win its place on the blog.

Pineapple White Chocolate Macadamia Cookies On A White Marble Plate. Unfrosted.

Pineapple White Chocolate Macadamia cookie recipe came by way of our reader and recipe contributor, Miss Karen. She has contributed several interesting and REALLY good recipes to Homemade Food Junkie. I have made her Root Beer Float Cookies,  Mini S’mores Cookies and now These delicious soft Pineapple Cookies. There are more of Miss Karen’s recipes waiting to get posted so keep your eye peeled. Thank you Karen. We love your recipes!

My three year old grandson Warren, helped make these cookies. He glued himself to my side. Warren liked pushing the food processor buttons and pouring in ingredients, stirring and he even helped hold the mixer. He thinks these cookies are amazing.

Pineapple White Chocolate Macadamia Cookies Unfrosted On A Party Plate Next To A Little Boy.

Warren didn’t wait for the frosting to taste test. He likes them unfrosted just fine but also loves that sweet pineapple juice glaze. We had a LOT of fun making these together. I enjoy baking with my grandchildren. You’ll find many recipes with my grandkids (or their hands) in my recipes. Cooking with kids is the best!

White Chocolate Macadamia Pineapple Cookies Recipe:

These cookies are reminiscent of zucchini or Eggnog cookies in texture. The pineapple keeps them moist. The baking powder gives them height and lightness. The white chocolate chips and nuts add wonderful flavor, crunch and texture. And the frosting…is made with pineapple juice for extra flavor. We just can’t stay out of them!

Pineapple White Chocolate Macadamia Cookies On A Party Plate

TIP: About the glaze.

If you make the frosting loose and frost the cookies warm it becomes a sweet transparent glaze over the cookie. Make it thicker and let the cookies completely cool for a heavier more opaque look to the frosting. You can see the two effects in the cookies pictured above. The ones in focus next to each other are different because I was experimenting 🙂 It’s just presentation. They taste the same.

How To Make Pineapple Cookies:

Process tips:

  • Lay the cookies on a wire rack over a silicone mat (or parchment) before glazing. The mat will catch the drips and make a nicer looking cookie and the cookies won’t stick to the mat or get soggy bottoms..
  • The pineapple juice is RETAINED and REDUCED so it can add delicious flavor to the glaze. Don’t skip this step. The pineapple flavor in the cookies is mild. It’s there but not overwhelming. the Pineapple glaze is just piquant enough to make a nice balance with the sweetness of the cookie.
  • WHEN BAKING: These cookies bake at a little lower temp and longer than some other cookie recipes. WATCH them the first time you bake a batch. My oven is hot and I had to remove the cookies at 14 minutes.
  • Toast the macadamia nuts: Toasting the macadamia nuts before adding them to the cookie dough can enhance their flavor and add a nice crunch. Simply spread the nuts on a baking sheet and toast them in the oven at 350°F (175°C) for about 5-7 minutes or until they turn slightly golden. Let them cool before chopping and adding to the cookie dough.
  • Use a food processor( or nut chopper) to chop up the Macadamia nuts if you buy them whole like I did. They need to be chopped small and pretty even so they add a nice subtle crunch to the cookie.
  • Use quality ingredients: Since these cookies rely on the flavors of pineapple, macadamia nuts, and white chocolate, using high-quality ingredients will make a noticeable difference in taste. Fresh and ripe pineapple, good-quality white chocolate chips, and flavorful macadamia nuts will elevate the overall cookie experience.
  • Adjust the sweetness: Pineapple can be quite sweet on its own, especially if you’re using canned pineapple in syrup. Consider reducing the amount of granulated sugar in the cookie dough slightly to balance the sweetness. This way, the sweetness from the white chocolate and glaze won’t overpower the pineapple flavor.
  • Refrigerate the dough: For cookies with a better texture and less spreading during baking, refrigerate the cookie dough for about 30 minutes before scooping and baking. Chilled dough tends to hold its shape better and results in thicker, chewier cookies.
  • Glaze consistency: Adjust the consistency of the glaze to your liking. If you prefer a thicker glaze, use less pineapple juice in the powdered sugar mixture. For a thinner glaze that drizzles easily over the cookies, add more pineapple juice.
  • Drizzle the glaze after cooling: Wait until the cookies are completely cooled before drizzling the glaze on top. This prevents the glaze from soaking into the cookies and allows it to stay on the surface, creating an attractive finish.
  • Garnish with chopped nuts and white chocolate: To make the cookies look even more appealing, consider sprinkling some chopped macadamia nuts and white chocolate chips on top of the glaze while it’s still wet. This adds extra texture and visual appeal.
  • With these tips, your macadamia nut, white chocolate chip pineapple cookies with a glaze will be an irresistible tropical delight! Enjoy baking and sharing these delectable treats with your friends and family
Pineapple Macadamia Nut White Chocolate Cookies On A Party Plate

How to Store and Freeze Glazed Pineapple Nut Cookies:

How to Store Glazed Pineapple Cookies properly:

Once the cookies are glazed, let the glaze set completely before storing the cookies. To keep them fresh and prevent the glaze from sticking to other cookies, place parchment paper or wax paper between the layers of cookies in an airtight container.

Try to store these cookies at 70 degrees F. or so. If they get really warm (over 80) the glaze will soften.

Freezing Pineapple cookies:

  1. Cool the cookies completely and allow the glaze to set: Allow the cookies to cool completely after baking and glazing.
  2. Prepare for freezing: If you plan to freeze the cookies for an extended period, it’s a good idea to freeze them individually first before storing them together. Place the cooled and glazed cookies on a parchment-lined baking sheet in a single layer. Make sure they don’t touch each other.
  3. Flash freeze: Put the baking sheet with the cookies into the freezer and let them freeze for about 1 to 2 hours. This step is called “flash freezing” and prevents the cookies from sticking together in the storage container.
  4. Store in an airtight container: Once the cookies are flash-frozen, transfer them to an airtight container or a freezer-safe ziplock bag. Place a sheet of parchment paper between each layer of cookies to prevent them from sticking together.
  5. Label and date: Don’t forget to label the container or bag with the name of the cookies and the date they were frozen. This will help you keep track of their freshness.

How Long to Freeze:

Store the cookies in the freezer for up to 2 to 3 months for the best quality. While they can be stored for longer, they may start to lose some of their freshness and flavor over time.

Thaw and serve: When you’re ready to enjoy the cookies, simply take them out of the freezer and let them thaw at room temperature for about 30 minutes. They should be just as delicious as when they were freshly baked.

Pineapple White Chocolate Macadamia Cookies
Old-Fashioned Pineapple Cookies with a twist


If your out of something of want to go your own way with this recipe, here are some substitutions that may work for you.

  • Macadamia nuts: I used regular sized white chocolate chips. Mini white chocolate chips or white chocolate chunks are great too, if you prefer. Substitute the macadamia nuts with other nuts if you prefer, like chopped almonds, pecans, walnuts, or hazelnuts. These nuts will still add a nice crunch and complement the flavors of pineapple and white chocolate. They can be omitted altogether if your not a fan.
  • White chocolate chips: If you don’t have white chocolate chips, you can use regular semisweet chocolate chips or milk chocolate chips instead. They will still add a delicious chocolatey element to the cookies.
  • Vanilla extract: For a different flavor, you can try using almond extract( I LOVE almond extract in baking) or coconut extract instead of vanilla extract. They’ll add a unique twist to the cookies and complement the pineapple and nuts.
  • Brown sugar: Granulated sugar can stand in for the brown sugar. The cookies will have a lighter flavor.
  • All-purpose flour: If you prefer a different type of flour, you can use whole wheat flour for a nuttier flavor and denser cookie, or a gluten-free flour blend if you need the cookies to be gluten-free.
  • Pineapple juice (for glaze): If you want to try different glaze flavors, you can use lemon juice or orange juice instead of pineapple juice. These citrus flavors will add a zesty touch to the cookies.
Pineapple White Chocolate Macadamia Nut Cookies
Yield: 36 cookies

Pineapple White Chocolate Macadamia Cookies

Prep Time: 15 minutes
Cook Time: 15 minutes
cool and frost: 30 minutes
Total Time: 1 hour

Our Pineapple Cookies are twist on the classic pineapple cookie recipe. We are sure you will LOVE it! Macadamia nuts and white chocolate chips add a creamy sweetness to this tangy soft pineapple cookie. A yummy sweet glaze compliments the cookie. Must try these!


  • 1 CAN (8 OUNCES) CRUSHED PINEAPPLE- Juice reserved
  • 1/2 CUP BUTTER
  • 1 EGG
  • 1-1/2 tsp. BAKING POWDER
  • 1/4 tsp. BAKING SODA
  • 1/4 tsp. SALT


  1. Drain pineapple, reserving all of the juice into a small sauce pan. Simmer for a few minutes to reduce the juice. This concentrates the flavor. Set aside.
  2. In a mixing bowl, cream butter and sugar. Add egg; mix well. Add pineapple and vanilla; mix well.
  3. Combine flour, baking powder, baking soda and salt; stir into the creamed mixture. Stir in the white chocolate and nuts.
  4. Drop by teaspoonfuls 2 in. apart onto parchment lined baking sheets.
  5. Bake at 325 F. for 17-20 minutes or until set and light golden. Immediately remove from baking sheets to cool on wire racks.
  6. For frosting:
  7. in a small bowl, combine confectioners' sugar with the pineapple juice to achieve a smooth spreading consistency. Frost cooled cookies.


This recipe calls for mini or chunk white chocolate. Regular white chocolate chips will also work fine.

Nutrition Information



Serving Size

1 frosted cookie

Amount Per Serving Calories 142Total Fat 6.6gCarbohydrates 19.4gFiber 0.4gProtein 1.7g

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There are never enough yummy cookies to put in your recipe box. Try these cookie recipe for some wonderful treats.

Pineapple Macadamia Frosted Cookies-Pin Image
Pineapple White Chocolate Macadamia Cookies are a cake like soft cookie with a pleasing blend of flavors. A yummy sweet glaze compliments the cookie.

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