Pineapple Coconut Cookies
These are sooooo good! They are actually among my favorite cookies and I have to admit I’m quite picky… The cookies are easy to prepare but they are the best the day they are baked. This way they are crispy outside and creamy-chewy in the middle. The batter though can be refrigerated up to five days. So, prepare the dough, put it in a fridge and bake the cookies as needed. The recipe is from David Lebovitz’s “Ripe for Dessert”.
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Makes 4 dozens
Ingredients:
- One 20-oz can crushed pineapple packed in its own juice
- 1 cup sugar
- 3 ½ cups unsweetened coconut
- 3 large egg whites
- ½ tsp pure vanilla extract
Preparation:
In a large skillet (preferably nonstick), heat the crushed pineapple with its juice and the sugar until the liquid has evaporated. Continue to cook, stirring constantly, until the pineapple gets sticky and begins to stick to the pan and brown, about 15 to 20 minutes total. Remove from the heat. You should have about 1 ¼ cups.
In the bowl combine the coconut and the cooked pineapple. Stir in the egg whites and vanilla.
Center an oven rack and preheat the oven to 350 F. Cover a baking sheet with parchment paper or use a silicon mat.
Form the dough into 1 ½-inch-tall pointed mounds, squeezing the dough with your fingertips to form little pyramids.
Place the cookies on the baking sheet and bake for about 25-30 minutes, rotating the sheet halfway through baking, until the cookies are browned up the sides. Let the cookies cool on the baking sheet on a cooling rack.
[...] Pineapple Coconut Cookies recipe… [...]
I don’t know why, but this recipe did not work out for me. The dough was far to liquid after I added the coconut. I thought a lot and ended up with adding flour…. :( Probably, I had not the proper unsweetened coconut?
I think the problem is not in the coconut. You probably didn’t cook the pineapple-sugar mixture long enough. You have to evaporate the liquid from the pineapple, the consistency in the end should be like thick marmalade.
No. This is why I’m surprised. I cooked the pineapple around 40 min (as after 20 min there were still a lot of liquid), to get the consistency what the recipe says. It was brown and very sticky (no liquid at all) when I added the coconut.
My result was very flat cookies, but still somehow chewy inside. But not balls :(
What was the size of your eggs/egg whites? Maybe using less amount of egg whites could help reach the desired consistency for proper shaping.
Ok, I will try it next time and will let you know
They did not turn out that great. I must ‘ve cooked the pineapple for too long, they got pretty hard :(
I’ ll have to give it another try!
thx
Steffy, I’m sorry to hear they didn’t turn out well. The consistency of the pineapple mixture should be like a thick jam or marmalade, sticky, not dry.
Hello!
I searched for pineapple jam tart and found out your site. It is so good place that I want to discover them all.
First of all, I really want to try these cookies. Could you please tell me more details about adding egg white? Should I beat or whisk egg white till they become foamy before adding to the dough?
Thank you so much.