Temptation Island Cookies

I woke up this morning with a million post-trip chores, but the only thing I accomplished was grocery shopping and baking brownies inspired by telenovelas. While the brownies baked, I worried they wouldn’t be good so I made some dough for a cookie from Food and Wine. Coincidentally, the cookie’s title also sounds like the name of soap opera.



These were supposed to be a back-up to the brownies, but they stole the show!   They’re dark from all the brown sugar and perhaps I over-baked the first few; but they’re  are excellent with lot of ripples and folds and texture contrasts from the nuts and chips. If I’d added the golden raisins, they would have had an even more interesting texture, but I was willing to sacrifice that because I don’t care for golden raisins near chocolate.

Temptation Island Cookies
Prep time
Cook time
Total time
An adapted version of a Food & Wine recipe called Temptation Island cookies. Original recipe included golden raisins.
Recipe type: Dessert
Serves: 1
  • Island Cookies
  • 3 cups (13.5 ounces) unbleached all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 sticks (½ pound) unsalted butter, softened
  • 2 cups light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/3 cups shredded coconut
  • 1 cup extra dark chocolate chips
  • 3/4 cup macadamia nuts, chopped
  1. Preheat oven to 350 degrees
  2. Mix the flour, baking powder, baking soda and salt together in a bowl and set aside.
  3. In large bowl, using an electric mixer, beat the butter, brown sugar and granulated sugar until the mixture is fluffy. Beat in the eggs and vanilla until they are combined. By hand or using lowest speed of the mixer, stir in the flour mixture.
  4. Add coconut, chips, and nuts to the dough and stir well.
  5. Using a heaping tablespoon, scoop up mounds of dough and arrange about 2 ½ inches apart on baking sheets. Bake one sheet at time for 10-12 minutes or until cookies are golden brown.
Don't have the yield.


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  1. says

    Those look and sound so good! I don’t like raisins with my chocolate either, so I would leave them out as well.

  2. says

    Welcome back from CA!
    Those cookies sound good and interesting with all the flavors. I’m liking the Tropical Trio Sunmaid dried fruit lately and those would be good. But you’re right, hmmm, I don’t know about with chocolate either. Cranberries instead of raisins sounds good. Either way, the cookies LOOK good.

  3. says

    I might make these cause I have tons of macadamia nuts. But, I think I’ll melt the butter instead of creaming.

  4. alyssa says

    Boy! These look really good. Love the color that the brown sugar gives them. Anna, just a quick question before I jump into these… I noticed that the recipe seems to list a huge amount of baking powder and soda for that amount of flour – especially for a cookie (seems more like for a cake!)… did you use the full amount of leavening? Could you taste the baking powder and soda in the cookie? Just wondering… ‘cos I don’t really like it when I can taste them in the final cookie. Thanks so much! Glad you had a great time in CA.

  5. says

    Alyssa, I didn’t want to risk making a typo so I just put the recipe link, but I did cut the baking powder to 2 teaspoons. I’m not sure why the recipe has so much, but it’s a staff favorite at F&W and I didn’t want to mess with it too much.

  6. Louise says

    Anna, you should probably add a review on the F&W site about cutting back the baking powder/soda as your cookies look about right. F&W may have screwed up the recipe when they posted it and at least another cook may think about it before using the called for amount. This cookie sounds like it might be good with the raisins or maybe cranberries or apricots and “no” chocolate. I love chocolate, but sometimes things are good without it.

  7. says

    These look great! As a kid I loved chocolate covered raisins. Now the combo seems a little on the sweet side, unless the chocolate is bittersweet. That might not be too bad, but I’d probably just double up on the chocolate and leave the raisins out.

  8. says

    These look tasty, tasty, tasty! Thanks for sharing another great recipe. Aaahh, my mouth is watering just looking at these…!

  9. says

    Yet another great recipe for us, we are so lucky 😀 Who could resist your cookies with such a great name of Temptation Island Cookies

  10. says

    Louise, I don’t know. Maybe I will. I’ve been reluctant to write reviews lately. Then again, I read other people’s reviews so I probably should contribute. Apricots would probably be good here….or maybe dried pineapple? I’m not sure, but it fits the tropical theme.

    Jessica and Rosie, I hope you try them. They’re as good as they look. Probably better because that wasn’t the greatest picture.

  11. Martha says

    These look great. I love the combination of chocolate, coconut, and macadamia nuts and can’t wait to give these a try.

  12. says

    With a name like Temptation Cookies, how could these not be absolutely delicious?! They look fabulous. I’m with you: leave out the golden raisins; better without!

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