Prep 17 mins
Cook 2 hrs
It's that time of the year again, when your kitchen smells like fresh-baked cookies all season long. When there is pineapple and coconut involved, you know it's good. These are my favorite. I originally got the recipe from foodnework.com but I made a few changes. And a batch goes a long way (you'll like that) ;) Enjoy!
- 1 1⁄2 cups granulated sugar
- 8 ounces unsalted butter (2 sticks, softened)
- 2 large eggs
- 1⁄2 tablespoon coconut extract
- 1 cup of fine-flaked coconut
- 1⁄2 cup of chopped sweetened pineapple (caramelized) or 1⁄2 cup dried pineapple
- 2 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 2 tablespoons water
- 2 teaspoons baking soda
- Soften butter at room temperature.
- Preheat oven to 400 degrees F.
- Shred pineapple chunks into smaller bits.
- Cream butter and sugar until smooth.
- Add eggs 1 at a time until mixture is fluffy.
- Beat in coconut extract.
- Add water.
- Add the pineapple and coconut.
- In a separate bowl sift together the flour, baking soda and salt.
- Stir the flour mixture into the butter mixture.
- Form cookie dough into a ball and wrap in plastic.
- Chill for 2 hours.
- Roll dough into by the 1/4 into balls.
- Lightly flatten top.
- Lay balls an inch apart and bake for 7 minutes.
What a wonderful cookie!! It took one half of a pineapple to carmelize and make 1/2 cup pineapple. It was a little soft so next time I will add a little bit of flour to help that. I think I will also drizzle a mix of lemon juice and powdered sugar on top to add to the tropical feel of the cookie. I will make many more of these!!