Pineapple Cookies

These Pineapple Cookies are a delightful tropical treat that combines the sweetness of pineapple juice concentrate with the rich texture of mashed banana. The addition of vegetable oil and egg ensures a moist, tender crumb, while flaked coconut adds a pleasant chew and nutty aroma. A hint of grated orange rind brightens the flavor profile, making these cookies perfect for afternoon tea or as a unique dessert accompaniment. They are easy to prepare with pantry staples, offering a burst of vacation-style flavor in every bite. Ideal for sharing with friends or enjoying with a hot cup of coffee.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 24

Calories: 517.8

Dietary: Vegetarian

Description

These Pineapple Cookies are a delightful tropical treat that combines the sweetness of pineapple juice concentrate with the rich texture of mashed banana. The addition of vegetable oil and egg ensures a moist, tender crumb, while flaked coconut adds a pleasant chew and nutty aroma. A hint of grated orange rind brightens the flavor profile, making these cookies perfect for afternoon tea or as a unique dessert accompaniment. They are easy to prepare with pantry staples, offering a burst of vacation-style flavor in every bite. Ideal for sharing with friends or enjoying with a hot cup of coffee.

Ingredients

1/4 cup Mashed banana
1/4 cup Pineapple Juice Concentrate
1/4 cup Vegetable Oil
1 lg Egg
1 tablespoon Milk
1 cup Unbleached White Flour
1/4 teaspoon Baking Soda
1/2 cup Coconut
1 teaspoon Grated Orange Rind

Directions

1
Preheat the oven to 350 degrees F (175 degrees C). Lightly oil two baking sheets.
2
In a medium bowl, mash the ripe banana with a fork until smooth.
3
Beat together the mashed banana, pineapple juice concentrate, vegetable oil, egg, and milk until the mixture is creamy and well combined.
4
Add the flour, baking soda, and flaked coconut to the wet ingredients.
5
Beat the mixture well until a uniform dough forms.
6
Drop the dough by rounded teaspoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
7
Sprinkle each cookie lightly with grated orange rind.
8
Bake for 8 to 10 minutes, or until the edges are just brown and the cookies are firm to the touch.
9
Allow cookies to cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 517.8kcal

% Daily Value *
Total Fat 28.5g44%
Saturated Fat 11.3g57%
Cholesterol 93.3mg32%
Sodium 45.4mg2%
Total Carbohydrate 55.7g19%
Dietary Fiber 4.0g16%
Sugars 5.7g
Protein 10.5g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.

Substitutions: You can use unsweetened or sweetened flaked coconut based on your preference for sweetness. If you don't have pineapple juice concentrate, you can use 1/4 cup of strong pineapple juice reduced down, or substitute with mango nectar for a different tropical twist.

Tip: Ensure the banana is ripe for the best natural sweetness and moisture. Overbaking can dry out these cookies, so keep a close eye on them during the last few minutes of baking.

Keywords: pineapple, cookies, coconut, banana, tropical, baking, dessert, chewy, orange, juice, concentrate, vegetarian, easy, snack, flour, egg, oil, milk, sweet, homemade

Read it online: https://www.chefs-mate.com/recipe/pineapple-cookies-2/