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.

Copyright: Excerpted from Frommer's Hawaii 2008, (c) 2008, Wiley Publishing, Inc.

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