Pineapple-Coconut Cookies

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Recipe photo
Hands-on time:
Baking time:
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Yield: about 3 dozen cookies

Recipe photo

Enjoy this touch of the tropics! Pineapple-flavored cookies, enhanced with toasted coconut, are topped with a tasty citrus glaze.

Pineapple-Coconut Cookies

star rating (8) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 3 dozen cookies
Published: 04/04/2011

Ingredients

Cookies

  • 1/4 cup rum or pineapple juice
  • 1 cup diced dried pineapple
  • 3/4 cup (12 tablespoons) soft butter
  • 1/3 cup brown sugar, firmly packed
  • 1/2 cup coconut milk powder
  • 1/4 teaspoon pineapple flavor, optional
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 large egg
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 cup toasted shredded coconut

Glaze

  • 1/4 cup coconut milk powder
  • 1 cup glazing sugar or confectioners' sugar
  • 2 tablespoons pineapple juice

Garnish

  • toasted shredded coconut

Directions

1) To make the cookies: Place the rum or juice and pineapple in a small microwave-safe bowl and cover. Microwave on high for about 1 minute, stir, then set aside to cool to room temperature.

2) Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

3) Beat together the butter, brown sugar, coconut milk powder, pineapple flavor, baking powder, and salt until fluffy.

4) Scrape the bottom and sides of the bowl, then beat in the egg.

5) Mix in the flour, dried pineapple (with any unabsorbed liquid), and coconut.

6) Drop the dough by tablespoonfuls onto the prepared pans.

7) Bake the cookies for 12 to 14 minutes, until they're lightly browned on the bottom.

8) Remove from the oven, and let them cool on the pans for 5 minutes, until firm, then transfer to cooling racks.

9) While the cookies cool, make the glaze: Sift together the coconut milk powder and sugar.

10) Whisk in the juice to make a smooth, thick glaze, about the thickness of molasses. Add an extra teaspoon or two of juice, if necessary, to make the glaze pourable.

11) Drizzle the glaze atop the cookies, sprinkle with toasted coconut, and let set until the glaze hardens.

Yield: about 3 dozen cookies.

Reviews

1
  • star rating 02/16/2014
  • jweissmn from KAF Community
  • Made it without the glaze, and half of them are gone already. But why does it tell you add pineapple juice in step 3 when it was combined with the pineapple bits in step 1? I ignored that anomaly, and the cookies came out beautifully. A bit of the tropics on a winter day.
    Sorry about that old typo. We've taken it out now, you make the recipe just right. ~ MJ
  • star rating 04/13/2013
  • jhpetersen from KAF Community
  • These cookies are absolutely delicious. I took to work as part of a Hawaiian shirt day and they were a big hit. I used coconut flavored rum with the dried pineapple. Also added a few drops of fiori di sicilia to the glaze, giving a extra boost of flavor.
  • star rating 02/27/2013
  • jhpetersen from KAF Community
  • These are so good. Used coconut rum I bought in the Virgin Islands and the taste was fantastic. Took to work and they were a big hit. Thinking about adding some chopped macadamia nuts next time.
  • star rating 09/30/2012
  • marne from KAF Community
  • Fantastic and the pineapple jammy bits were perfect.
  • star rating 07/08/2012
  • hank264 from KAF Community
  • These KICK BUTT!! Talk about pina-colada on a plate- this is it. I did not have pineapple powder not flavoring, so I substituted coconut milk powder and coconut flavor drops. I added a little extra flour at the end of mixing... I think there was a little extra liquid from the rum in my pineapple! They did not flatten out much and I really liked that. Very moist and held together perfectly. My wife and kids each took a sheet of the parchment paper and cleaned off the glaze that dripped off the cookies!
  • star rating 01/03/2012
  • tiger1225 from KAF Community
  • This is a true winner. Easy to make, they store well and I have been unable to keep the cookie jar filled. I baked 4 batches during the Christmas season and just finished pulling another batch from the oven. At this rate, our family will have to go on Weight Watcher!
  • star rating 10/07/2011
  • sobczakj from KAF Community
  • I loved these cookies - very pineapplely. I've never had anything like 'em. Everything chocolate chip can be so one dimensional. What a delicious delight for any holiday cookie platter. I think I will top them off with some macadamia nuts in the future, to complete these tasty tropical treats. I also opted to substitute OJ in the glaze topping - delicious. Lots of crazy ingredients - but worth it.
  • star rating 07/22/2011
  • wenjoy from KAF Community
  • These cookies were quite easy to make and very good :o). Using a tablespoon cookie scoop I purchased from King Arthur Flour, the recipe made exactly 36 cookies, looking exactly those pictured with the recipe. I think the next time I make them, however, I'll either use a regular vanilla glaze, or substitute the orange juice for pineapple juice and eliminate the pineapple juice powder required in the glaze recipe. I didn't care for the glaze... it had an orangy tart taste and I like my cookies to taste a little sweeter.
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