These aren't Kauai Kookies, but they are still sinfully sweet. The recipe comes from Pacific Bounty: Hawaii Cooks with Roy Yamaguchi (KQED Books and Tapes 1994). For lacy edges, bake only one sheet of cookies at a time.
Makes 16-24 cookies
8 tablespoons (1 stick) unsalted butter
1/2 cup light corn syrup
1/2 cup light brown sugar, firmly packed
4 teaspoons unsweetened cocoa powder
1/2 teaspoon cinnamon
1 cup flour
1/2 cup Hawaiian macadamia nuts, chopped into bits
Preheat the oven to 375 degrees. Lightly grease two cookie sheets.
Bring the butter, corn syrup and brown sugar to a boil in a medium saucepan, stirring constantly.
Combine the cocoa powder, cinnamon, flour and chopped macadamia nuts in a small bowl, and gradually stir them into the hot butter mixture.
Drop the dough by level tablespoons, about 3 inches apart, onto the cookie sheets.
Bake the cookies for 5 to 6 minutes, until they are golden brown and bubbling. Cool them on the sheets for 1 to 2 minutes, then remove them to a wire cooling rack.
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