Prep 15 mins
Cook 8 mins
Chewy sweet and festive! You can use Pineapple Filling, prepared pineapple filling, or pineapple preserves.
- 236.59 ml butter, softened
- 118.29 ml firmly packed brown sugar
- 1 large egg
- 4.92 ml vanilla
- 631.69 ml all-purpose flour
- 4.92 ml baking powder
- 118.29 ml flaked coconut
- 595.33 g can pineapple filling, filling Solo brand
- red food coloring or green food coloring
- Cream together butter and brown sugar.
- Beat in egg and vanilla.
- Stir together flour and baking powder.
- slowly add to creamed butter.
- Chill 1/2 hour.
- Roll one tablespoon of dough, make thumb print to fill with colored pineapple.
- Sprinkle with coconut.
- Bake 400° for 8-10 minutes or until pale golden.
These are OUTSTANDING cookies! They are very simple to prepare and look so beautiful and unusual. The SOLO brand pineapple filling is not available where I live, so I used pineapple preserves, as the recipe poster suggests in her description. The combination of the pineapple preserves and the sprinkling of coconut on top combined with the very rich,brown sugar cookie base is a great taste combo. I am putting this recipe on my permament holiday cookie baking list (I only add one or two a year at most - these are that special).
I was doing experimental trial christmas cookie runs last night, and these were by far the winner. I didn't have food coloring, so every cookie was 'just' pineapple colored, but who cared after you bit into it?? I also used regular pineapple preserves (smuckers I think), and they were just incredible floating on an almost shortbread-base cookie, wreathed in a soft *and* crunchy coconut cloud. These too are going into permanent holiday rotation. Thanks for a keeper!!
These are definitely a great holiday cookie. I used pineapple preserves and recommended food colorings. They came out great! The coconut is definitely a nice touch. It will be added to my holiday recipe list!