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If you know us at all, you know we love Disneyland!! We love all the treats, especially the Dole Whip. Awhile ago, Lara mentioned she wished she could find a Dole Whip recipe for a cookie. (I know!! Why hasn’t someone thought of this before?!) We’ve seen a ton of knock-off recipes for the ice cream itself but the thought of a non-melty, take anywhere treat sounded awesome. And then I had an idea! Here is my version of a Dole Whip Cookie. I hope you make it, I hope you love it and I hope it reminds you of the famous Disneyland snack!!
My recipe starts with a basic meringue cookie recipe. The creamy, melt-in-your-mouth texture of meringue seemed to be a perfect match with the idea of a Dole Whip cookie.
Ingredients to make Disneyland Dole Whip Cookies
- 4 large egg whites at room temperature (Those cute eggs are from my chickens! No, we don’t live on a farm but my husband thinks we do.)
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 2/3 cup powdered sugar
- 1 teaspoon pineapple extract
- 5 drops of yellow food coloring
- dried pineapple pieces
Preheat your oven to 225°. Separate your egg whites into a bowl.
Add cream of tartar to egg whites.
Mix on medium speed until soft peaks form.
Add the granulated sugar gradually and then add the powdered sugar a little at a time until mixed. (In my photos I did the opposite and I felt the final product was a little more granny looking.)
Mix at high speed until stiff peaks form.
Add pineapple extract and food coloring.
Mix until evenly colored.
Spoon into a piping bag with a large star tip. Also, be sure to line your baking trays with parchment paper.
You can either slice or chop up your dried pineapple pieces. I tried to mix in the chopped up pieces into the batter but it made the cookies lumpy and less Dole Whip looking.
I found swirling the batter on top of them still gave that extra flavor to the cookies without wrecking the look of them.
Aren’t these just the prettiest?!
They are now ready to bake for 1 1/2 hours. Yes, you heard that right! An hour and a half! After the baking is done, turn off the oven and let the cookies rest inside for another hour and a half. I know what you’re thinking! These cookies take forever! They do but they are SO worth it! I use my oven’s bake time option that turns off the over automatically after the desired time and that way, I can leave once they’re in the oven and come back in a few hours to done cookies.
Here are the finished cookies!
Special thanks to my neighbors Otis and Georgia for allowing me to lay down on their patio to take pictures of my cookies next to their pool!
Thanks for sharing at the Inspiration Spotlight party. Pinned & Shared
Theresa recently posted…Back to School After School Snack Ideas + Free Printable
I love meringue cookies and I love Dole Whips! What a smart idea to combine the two. Now I need to hunt down some pineapple extract.
Right? We thought that is was a twist on getting our Dole Whip fix! Thanks for stopping by.
What degree should the meringue be baked at ?
Thanks Meghan:)
The oven should be at 225*. Thanks for checking out our recipe Ghet!
How many cookies does this make?
About three dozen cookies. ?
can you use fresh pineapple or does it have to the the candied variety
I’d be a little worried that the juice from the fresh pineapple would affect the dry meringue cookie but give it a try and we’d love to hear back.
can you use fresh pineapple or does it have to be the candied variety
I’ve actually never tried fresh pineapple but I imagine it should work as long as you pat it dry with a paper towel beforehand. Let me know if you try it and how it worked!
Can’t get recipe due to error…I have all the ingredients then turn to your page on Pinterest and you are no longer active what’s up
I’ll check it out! Thanks!
So there’s nothing wrong on our website maybe it’s the pin through Pinterest? Go directly through our site.
The post is still showing up on my end. Were you able to finally see it? Sorry for your trouble!!