- 4 cups (480 g) All purpose flour
- 2 TBSP (24 g) Baking powder
- 1 tsp (6 g) Kosher Salt
- 1 cup (198 g) Sugar white
- 1/2 cup (1 stick) room temperature Butter unsalted
- 2 Eggs
- 1/2 teaspoon Vanilla Extract
- 1 cup (113 g) (you can add more if you like) Coconut flakes
- 1 cup (more if you want a stronger taste) Pineapple juice
- 3 TBSP Milk
- 1 Whole lemon Lemon zest
- 3 TBSP Lemon juice
- 1-1/2 cup (188 g) Powdered sugar
I was trying to decide on a flavor for this weeks cookie, and I saw an article on freezing and thawing pineapples. The freezing and thawing affect the taste of the pineapple so I thought I would try it. Since cookies are all about the taste, I am game for any technique that will enhance the flavor, texture, and taste. So pineapples will be the main ingredient for this weeks cookie.
My second taste for this cookie is coconut; I cannot think of a better compliment to pineapple. Of course, it reminds me of a Pina Colada, but since some of the people I work with and who will be eating my cookies are under the age of 21, rum was out of the question.
Feel free to add more coconut and pineapple juice in equal amounts to this recipe for a bolder taste. If you decide to add chunks of pineapple to make sure they are small pieces and not too juicy.
The lemon glaze goes with so many flavors and brightens up all your taste buds; this would be the topper.
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If your oven is like mine, it takes a while to heat up, so I turn it on when I start to weight out my ingredients, so turn your oven on to 375°. In a bowl weigh or measure the flour, baking powder and salt together. I run a whisk through to blend and set aside. In another bowl weigh or measure the sugar and set that bowl aside.
In a stand (I use a KitchenAid) or hand-held mixer bowl blend the sugar and butter together. I use medium speed for about 2 minutes. Add the eggs and vanilla extract and mix for another 2 minutes. I scrape down the bowl and add the pineapple juice and finish blending.
Turn the mixer down and add half the flour mixture and incorporate. Scrape down the sides and across the bottom then add the milk. Turn the mixer on low and add the rest of the flour mixture. I stop and make sure the flour is all blended then add the coconut and mix for about 30 seconds. Cover and put in the refrigerator for 30 minutes.
Line 2 cookie pans with parchment paper and using a small cookie scoop (I use a OXO Good Grips Cookie Scoop, Small) put 12 small mounds onto the cookie sheet. Bake at 375° for 11-13 minutes. Mine were done at about 12 minutes. Leave them on the pan for about 1 minute before moving to a cooling rack
Zest and juice one whole lemon and add to the powdered sugar. Mix either with a stand or hand mixer blend till all the sugar is incorporated. After the cookies have cooled take a 1/2 teaspoon measuring spoon of the glaze and add to the top of the cookie. Use the back of the measuring spoon gently spread it around the top of the cookie. Let the glaze set for 2 hours before storing in a container.