Are you dreaming of a tropical vacation this holiday season? One bite of these Roasted Pineapple Macadamia Nut Cookies with a creamy coconut frosting and you can almost feel the island breezes. This recipe from Naylet L. impressed the judges in our 2014 Holiday Cookie Recipe Contest, earning it an honorable mention.

Roasted Pineapple Macadamia Nut Cookies

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 30 cookies

Serving Size: 1 cookie

Roasted Pineapple Macadamia Nut Cookies

Ingredients

    For the cookies:
  • 8-9 pineapple slices (canned)
  • 2 tablespoons light brown sugar, plus 2/3 cup, divided
  • 2/3 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 egg
  • 2 cups flour
  • 1/4 cup milk
  • 3/4 cup roasted macadamia nuts, chopped
  • 1/2 cup coconut flakes
  • For the coconut frosting:
  • 4 tablespoons unsalted butter
  • 3 ounces cream cheese
  • 1/2 teaspoon coconut extract
  • 2 cups powered sugar
  • 2-3 tablespoons water
  • For garnish:
  • 1/4 cup coconut flakes, toasted (optional)

Directions

Preheat oven to 400°F. Line large baking sheet with nonstick foil. Arrange pineapple slices in single layer on baking sheet. Sprinkle with 2 tablespoons light brown sugar. Roast 12-15 minutes or until edges are lightly browned. Transfer to plate to cool completely; chop.

Reduce oven temperature to 375°F. Line cookie sheet with nonstick foil or spray with nonstick cooking spray. In large bowl, beat butter, granulated sugar and 2/3 cup light brown sugar. Add vanilla, ginger, baking soda and salt; beat until combined. Add egg; beat until combined. Add flour and milk; beat until combined. Fold in roasted pineapple, nuts and coconut flakes.

Drop dough by tablespoons about 2 inches apart onto baking sheet. Bake 10 to 12 minutes.

Cool on baking sheet 5 minutes. Transfer to wire rack to cool completely.

Meanwhile, make coconut frosting. In bowl of electric mixer, beat butter, cream cheese and coconut extract until light and fluffy. Add powdered sugar; beat until combined. Add 2-3 tablespoons water, as needed, to make a frosting consistency.

Frost cooled cookies. If desired, top with additional toasted coconut flakes.

*If using raw macadamia nuts: Spread chopped nuts in a baking pan. Roast in oven, set at 375°F, until light brown and toasty.

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