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Pineapple-coconut pleasers




Source of Recipe


published in Chatelaine's 12/2001 issue


List of Ingredients






14 oz (398 mL) can crushed pineapple
3 cups (750 mL) all-purpose flour
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) unsalted butter, at room temperature
3/4 cup (175 mL) brown sugar
1/4 cup (50 mL) granulated sugar
1 egg
2 tsp (10 mL) vanilla
1/4 cup (50 mL) each of finely chopped red and green glacée cherries
1-1/2 cups (375 mL) sweetened shredded coconut (see tip)



Recipe



1. Place pineapple in a sieve set over a bowl. Using the back of a spoon, firmly press out as much liquid from pineapple as possible. You should have about 1 cup (250 mL) fruit. Discard pineapple juice or use for another purpose.

2. In a medium-size bowl, using a fork, stir flour with baking soda and salt. In a large bowl, using an electric mixer or a wooden spoon, beat butter until creamy. Gradually beat in brown and granulated sugars, egg, then vanilla, occasionally scraping down sides of bowl. Then on low speed, beat in pineapple. Using a wooden spoon, stir in flour mixture, 1 cup (250 mL) at a time, just until combined. Stir in cherries and 1 cup (250 mL) coconut. Place remaining coconut on a sheet of waxed paper about 12x14 inches (30x35 cm).

3. If dough looks wet or is sticky, generously flour hands and dust countertop with flour. Then divide dough into 4 equal parts and form into balls. On floured counter, roll one ball into a log, about 1-1/2x6 inches (3.5x15 cm). Roll log in coconut on waxed paper to lightly coat. If coconut isnýt sticking, lightly brush log with water, then roll in coconut. Wrap log in a piece of waxed paper and twist ends to seal. Repeat with remaining dough. Then refrigerate wrapped dough until firm enough to easily slice, at least 1 hour, but preferably overnight. If you like, dough can be made ahead, formed into logs, wrapped well and refrigerated up to 5 days or stored in the freezer up to 1 month. When ready to use, place in the refrigerator just until thawed enough to slice.

4. To bake, preheat oven to 325F (160C). Remove logs from the refrigerator and slice into 1/2-inch (1-cm) rounds. Place on ungreased baking sheets, about 2 inches (5 cm) apart. Bake in centre of 325F (160C) oven until cookies are lightly browned on bottom, from 20 to 25 minutes. Immediately remove to a rack to cool. Store in an airtight container in a cool place or refrigerate up to 1 week, or freeze up to 3 months.


Nutrients per cookie
1.2 g protein , 5.4 g fat , 15.1 g carbohydrates , .5 g fibre , .5 mg iron , 8 mg calcium , 112 calories , 50 mg sodium


Chatelaine tip



For a nuttier flavour, toast coconut before adding it to cookies. Spread coconut out on a baking tray and toast in a preheated 375F (190C) oven, stirring occasionally, until light golden brown, from 5 to 7 minutes.