Aloha Island Cookies

Aloha Island Cookies submitted by Shae M.

Makes 30 servings
215 Calories 12F / 23C / 3P / per cookie


  • 2 cup all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1 cup butter, softened
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2/3 cup OffBeat Aloha Butter
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. coconut extract
  • 2 large eggs
  • 2 cup quick-cooking oats
  • 1 cup roughly chopped cashews
  • 1 cup sweetened flaked coconut


  1. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
  2. In a medium bowl, stir together the all-purpose flour, baking powder, salt and baking soda. Set aside.
  3. In the bowl of a stand mixer (or a large bowl of using a hand mixer) cream together the softened butter, light brown sugar, granulated sugar, Aloha butter coconut extract and vanilla. Beat for 3 minutes until smooth, fluffy and light beige in color. Add the eggs one at a time beating well after each one. Stop to scrape the bowl every now and then so all of the ingredients fully combine.
  4. Add the dry ingredients gradually while beating on low speed, mixing really well between each addition. Repeat until all of the dry ingredients have been added, stopping to scrape the sides of the bowl when needed.
  5. After all of the dry ingredients have been added, increase the speed of the mixer and beat for 1 minute.
  6. Mix in the quick-cooking oats, cashews, and sweetened flaked coconut by hand with a large non stick spatula. The batter will be stiff.
  7. Use a 1/4 measuring cup to separate the dough. Place the dough rounds at least 3-inches apart on the baking sheet. Press the centers to flatten slightly for even baking.
  8. Bake for 14-16 minutes until barely golden. Cool on the cookie sheet for 5 minutes, then remove to a cooling rack to cool completely. Enjoy!