Aloha! No, I’m not in Hawaii although I wish I was! Just feeling tropical today with these cookies that I made. Pineapple month is winding down over at Seasonal Potluck, and since pineapple is my all time favorite food, I wanted to get one more recipe in before the calendar flips to July.
As much as I love pineapple, I’m excited for July. I’m heading to Chicago mid-month to finally meet my new twin nieces, plus July holds one of the greatest holidays, the 4th of July(although total bummer that its mid-week this year). July also means Sunday concerts in the park by my house, and hopefully the harvest of the bajillion tomatoes and peppers I have growing in my garden currently. Salsa party, here we come! I’ve got tons of fresh, seasonal, outdoor grilling recipes planned for you throughout the month, so there’s a lot to look forward to!
Why don’t we start with these fantastical pineapple cookies that will take you straight to that tropical island whether its the middle of summer or the dead of winter. If you make these in the winter (and we may need to in order to remind ourselves of sunnier days) you can used canned pineapple.
Pineapple Coconut Cookies
1/2 cup butter at room temperature
1 cup brown sugar
1 tsp vanilla
1/2 tsp Gourmet Garden fresh Ginger
2 cups sifted flour
1 teaspoon baking soda
1/8 Teaspoon Salt
1 cup finely diced fresh pineapple
1 cup shredded sweetened coconut
Preheat oven to 350 degrees. In large bowl, beat butter, sugar and egg until fluffy. beat in ginger and vanilla. In another bowl combine flour, soda and salt; beat into butter-sugar mixture alternately with pineapple until well combined. Fold in coconut. Drop teaspoonfuls onto an un-greased cookie sheet and bake 12-18 minutes until browned around the edges.
NOTE: These cookies are very moist and need extra baking time to cook all the way through. Definitely wait until you see the edges start to brown before you take them out even if it seems like they’ve been baking for longer than a normal cookie