Big Island Candies

Frommer's Review

Abandon all restraint. The chocolate-dipped shortbread and macadamia nuts, not to mention the free samples, will make it very hard to be sensible. Owner Alan Ikawa has turned cookie making into a spectator sport. Large viewing windows allow you to watch the hand-dipping from huge vats of chocolate while the aroma of butter fills the room. Ikawa uses eggs straight from a nearby farm, pure butter, Hawaiian cane sugar, no preservatives, and premium chocolate. Gift boxes are carted interisland -- or shipped all over the country -- in staggering volumes. The Hawaiian Da Kine line is irrepressibly local: mochi crunch, fortune cookies, animal crackers, and other morsels -- all dipped in chocolate. By far the best are the shortbread cookies, dipped in chocolate, peanut butter, and white chocolate. If you get thirsty, there's a juice-and-smoothie bar. Outside are picnic tables on the manicured grounds.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.