Larry's Tropical Treats

These cookies reimagine the holiday fruitcake as a chewy, jewel-toned drop cookie. Instead of dense candied citron and rum-soaked raisins, you get bright candied papaya, mango, and pineapple, plus tart dried apricots and buttery macadamia nuts. The flavor is unapologetically tropical.

White chocolate chunks are the binding flavor. Their creamy sweetness ties together the various candied fruits without competing for attention. Dark chocolate would clash with the citrus-and-papaya flavors; white chocolate complements them.

The brown-and-white sugar combination gives the cookies their chewy-yet-crisp edges. Brown sugar provides molasses-deep flavor and moisture, white sugar contributes the structural crispness. Cream them with butter until really fluffy and pale; the air whipped in is what gives the cookies their light, slightly cake-like crumb.

Fold in the fruits, nuts, and chocolate at the very end and only stir until just distributed. Overworking the dough at this stage develops gluten and turns soft cookies into tough ones.

Drop generous teaspoonfuls well apart on the cookie sheet. The candied fruit means the dough spreads more than basic cookie dough during baking. Crowded cookies fuse together.

Serve with a tropical tea, a glass of cold milk, or alongside coconut sorbet. They also ship beautifully for holiday cookie boxes.

Pro Tips

• Toss the chopped candied fruits in 1 tablespoon of flour before folding in. This keeps them from sinking.
• Pull cookies at 8 minutes for chewy centers, 10 minutes for crisper edges.
• Cool 2 minutes on the pan before transferring to a wire rack.
• Store airtight at room temperature for 1 week, or freeze 3 months.

Variations

• Substitute candied ginger for one of the tropical fruits for a spicier note.
• Use chopped almonds or pecans in place of macadamia nuts.
• Add ½ cup of unsweetened shredded coconut for full island vibes.