Monday, May 11, 2015

Pineapple Paradise Cookies

The first time I ever tried these cookies was many years ago when someone gave me the Mrs. Field's Cookie Book. I was searching for new and different holiday cookies and these sounded delicious, so I went with it. Of course they lived up to their name and have remained one of my favorites ever since! It actually sort of surprised me to realize I never posted them! Well, better late than never, I suppose.
 Now, the recipe only calls for a little coconut to be sprinkled on the top of each cookie, but I like to add a whole bag of coconut right into the batter. More is more! But if coconut is not your thing, feel free to leave it out. They'll still be fabulous! They're chewy and rich and they go perfectly with a tall glass of ice cold milk. You absolutely must try them!

3 cups all-purpose flour
1/2 tsp baking soda
3/4 cup dark brown sugar, firmly packed
3/4 cup white sugar
1 cup salted butter, softened
1 large egg
2 tsp pure vanilla extract
one 8-ounce can crushed pineapple OR 1 cup fresh finely chopped pineapple, well-drained
1 tablespoon pineapple juice
1/4 cup sweetened shredded coconut

Heat oven to 300°F.
In a medium bowl combine flour and baking soda. Mix well with a wire whisk. Set aside.
In large bowl with an electric mixer beat sugars. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add egg, crushed pineapple and pineapple juice and beat on medium speed until smooth. Add the flour mixture and blend at low speed until just combined. Do not overmix. Drop by rounded tablespoonfuls onto ungreased baking sheets, 2 inches apart. Sprinkle lightly with shredded coconut, if desired. Bake 22-24 minutes or until cookies begin to turn lightly brown at edges. Transfer immediately to cool flat surface with spatula.

Be sure to really drain the pineapple. Too much moisture can make your cookies spread out too much, and they won't crisp up as well. Chilling the batter for a bit will also help to keep the cookies from spreading too much on the baking sheet.
To make perfectly round and perfectly sized cookies, use a tablespoon to measure the chilled cookie batter, and then roll each into a ball. Then when they bake, the will all be the same size and perfectly shaped. Easy!

No comments: