If you could create your own tropical paradise what would it include? My list is short and sweet: my family, white sandy beaches with cabanas, a chef, a maid and a masseuse. My idea of the perfect tropical experience would be all play and little or no work! What would I exclude on my tropical paradise list? Wearing a grass skirt.
My niece Brooke, Deb’s daughter is adopted and of polynesian decent. Brooke is 6′ tall, thin and BEAUTIFUL!!!! Deb wanted to make sure that Brooke understood and stayed connected to her heritage, so when Brooke was young Deb signed her up for traditional polynesian dancing lessons.
Brooke has grown up and just gave birth to her first child, a darling baby boy. Over the years Brooke learned and perfected the art of graceful polynesian dancing. I remember well the first time I watched her perform in full costume. She was breathtaking. Brooke is truly stunning in her dancing costume, which of course includes a long full grass skirt.
I have worn a grass skirt before but wearing it did not make me feel beautiful or stunning. I felt more like an oversized lumpy coconut! Unlike my sweet niece Brooke I am not: polynesian, 6′ feet tall or thin. I have a little “extra padding” that goes with me where ever I go. The only grass skirt on my island would be the the one Brooke would wear when she came to visit!
The reality is I will not be going on a tropical vacation anytime soon. That’s OK because making these Tropical Paradise Cookies is the next best thing.
- ⅔ cup butter room temperature
- ⅔ cup shortening
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 2 tsp. pure vanilla
- 1 tsp. salt
- 1tsp. baking soda
- 3 to 3¼ cups flour
- 1 large Ghirardelli White Chocolate Bar coarsely chopped
- 1 large Ghirardelli Bittersweet Chocolate Bar coarsely chopped
- ½ cup Ghiradelli White Chocolate Chips
- ½ cup Ghiradelli Bittersweet Chocolate chips
- ¾ cup dried mango chopped
- 1 cup macadamia nuts coarsely chopped
- 1 cup coconut flakes
- Preheat your oven to 350.
- In a separate bow combine the flour, salt and baking soda. Stir until mixed.
- In a stand mixer using a paddle, place the butter, shortening, white sugar and brown sugar, stir until all ingredients are mixed well.
- Add the eggs and vanilla, mix well.
- Add your dry ingredients to the wet ingredients in your stand mixer.
- Add the white and bittersweet chocolate chunks, white and bittersweet chocolate chips and dried mangos, mix well. Add the macadamia nuts and coconut flakes. Mix well.
- Bake at 350 for 11-15 minutes on an un-greased cookie sheet, or until golden brown.
More delicious cookie ideas from MFP! Click on the picture to get the recipe.
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