As I read through and watch the accounts of the force majeure happening in Lahaina and the devastation of the fires burning on the island, I can only reminisce about my little time there and count my blessings that I was fortunate enough to experience the magic of the tropical island.

While it’s been nearly 15 years since my family vacationed to Maui, my most vivid memories of the beautiful island include strolling down the sidewalk and witnessing fresh mangos fall from the trees! I couldn’t believe the proliferation of this “free-falling” fruit all around me! I remember the vivid water, the constant ocean breeze, and the laid-back nature of the island. I remember the distinct feel of Lahaina, riding my bike down the winding path of Haleakala, the abandoned pineapple plantations (did you know that pineapple is NOT native to Hawaii?), wild bananas, and lots of construction along the “Road to Hana” – along with my little three-year-old niece incessantly asking, “are we there yet?” remember the elation of the mile-long zip line ride and the tropical aromas around me. I also remember the outrageous cost of milk (the prices of the simple things from the mainland) and the abundance of SPAM.

Mostly, I remember everyone feeling happy and lovely and full of joy.

I hope that for all people, every day. Life is too hard and far too short not to feel such sentiments – in all the moments we possibly can.

Thus, bake some Maui Mango Coconut Macadamia Cookies 🥭🌴and fill your kitchen and your belly with tropical fever, chewy mangos, sweet coconut, and rich, crunchy macadamia nuts all baked into a soft cookie.

Maui Mango Coconut Macadamia Cookies 🥭🌴

1/2 cup + 2 Tbs. coconut oil, room temperature
1 1/2 cup + 2 Tbs. sweetened condensed milk (1 14oz. can)
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
2 1/2 cups all-purpose flour
1 cup sweetened dried coconut shreds
1 cup dried mangos, chopped
1 cup macadamia nuts, chopped

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Cream together the coconut oil and sweetened condensed milk until silky. Add the vanilla, baking soda and powder, and salt. Mix well.

Add the flour, 1/2 cup at a time, until thoroughly mixed.

Fold in the coconut shreds, mangos, and macadamia nuts.

Scoop 1″ balls onto prepared baking sheets. Flatten and form into even discs.

Bake 12-15 minutes, until just beginning to brown around the edges.

Remove from oven and cool for several minutes before entering your own tropical paradise at home.