Glazed Pineapple Cookies

This is a great summer cookie which will remind you of sitting on the beach surrounded by palm trees. It’s a soft, almost cake like, cookie that’s full of pineapple and coconut. And to top it off, the pineapple glaze adds an extra later sweetness. It’s a sweet treat great for summertime.

The dough itself comes together more like a cake batter, and the cookies taste almost like miniature pineapple-coconut cakes. When you’re making the dough, you may need to adjust the amount of flour depending how well the pineapples were drained. The more juice that’s in the pineapples the more flour you will need. So be prepared, you may need to adjust the flour from anywhere between 4 and 5 cups total to get the correct consistency. It should resemble a quite thick cake batter when you’re finished.

Enjoy! ~ Kelly

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Glazed Pineapple Cookies

Yield: 60 (5 dozen)

Author: Kelly

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

Soft Pineapple and Coconut cookies, topped with a pineapple glaze.

Ingredients

Dough

• 1 cup shortening (see note)
• 1/2 cup brown sugar, packed
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 2 large eggs
• 1 and 3/4 cups crushed pineapple, drained
• 4 and 1/2 cups flour
• 1 and 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup coconut flakes, unsweetened

Pineapple Glaze

• 1 and 1/2 cups powdered sugar
• 4 and 1/2 Tablespoons pineapple juice

Instructions

1. Preheat the oven to 350º F.
2. Drain your pineapples, reserving the pineapple juice to make the glaze.
3. In a large bowl, cream together shortening, brown sugar, and granulated sugar until soft and fluffy. Beat in the vanilla and eggs, then the pineapple.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Stir half of the dry mixture into your wet mixture. Then stir in the remaining of the dry mixture. The dough should resemble a thick cake batter. Add in more flour, 1/4 cup at a time, if it’s still too wet.
5. Mix the coconut flakes into the cookie dough. Drop teaspoons of dough onto parchment lined baking sheets.
6. Bake for 8-10 minutes or until the bottoms start to brown.
7. To make the glaze, combine the powdered sugar and pineapple juice in a small bowl. Stir together using a fork.
8. Once the cookies are cooled, dip the tops of the cookies into the glaze. Allow the cookies to sit out until the glaze has hardened. Store in an airtight container or plastic zip top bag once the glaze has hardened.

Notes

SHORTENING

You can use whatever shortening you prefer. I used butter flavored Crisco shortening. This is what I always use when a recipe calls for shortening.

COCONUT

If you don't like coconut, or don't have coconut, simply just omit it from the recipe. The dough will not be affected.

Nutrition Facts

Calories

110

Fat

4 g

Sat. Fat

2 g

Carbs

17 g

Fiber

1 g

Net carbs

16 g

Sugar

9 g

Protein

1 g

Sodium

51 mg

Cholesterol

6 mg

*Nutritional Information is estimated