Recipe by Kitty Kat Cook
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!
Top Review by Tina L.
Very good cookie. I had to alter things a bit since I didn't have coconut extract on hand. I replaced it with vanilla and added a shake of allspice. The dough was too sticky to form a ball, so I added a few spoonfuls of flour. I honestly couldn't figure out what 'Roll dough into by the 1/4 into balls' was trying to convey, but even after refrigeration, the dough was too soft to form balls. I put them on the sheet as drop cookies, so reduced the oven temp to 375. Overall it's a great cookie. Next time I'm going to substitute juice from the pineapple for the water as I'd like them a bit fruitier.
- 354.88 ml granulated sugar
- 226.79 g unsalted butter (2 sticks, softened)
- 2 large eggs
- 7.39 ml coconut extract
- 236.59 ml of fine-flaked coconut
- 118.29 ml of chopped sweetened pineapple (caramelized) or 118.29 ml dried pineapple
- 591.47 ml all-purpose flour
- 2.46 ml salt
- 29.58 ml water
- 9.85 ml baking soda
Directions See How It's Made
- 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.