Flourless Pineapple Coconut Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Spread pecans and coconut onto a baking sheet.
• Toast in the preheated oven until coconut is very light golden brown and pecans become fragrant, 5 to 7 minutes. Remove from the oven and let cool, about 10 minutes. Leave the oven on.
• Pulse oats in a blender or food processor until slightly ground.
• Mix brown sugar, white sugar, and butter together in a bowl. Add pineapple, egg, vanilla extract, and almond extract.
• Mix oats, flour, baking powder, and salt together in a small bowl; mix into the wet ingredients. Stir in toasted coconut and pecans. Drop by spoonfuls onto the prepared cookie sheets.
• Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely.

Steps:

• Soften butter at room temperature.
• Preheat oven to 400 degrees F.
• Shred pineapple chunks into smaller bits.
• Cream butter and sugar until smooth.
• Add eggs 1 at a time until mixture is fluffy.
• Beat in coconut extract.
• Add water.
• Add the pineapple and coconut.
• In a separate bowl sift together the flour, baking soda and salt.
• Stir the flour mixture into the butter mixture.
• Form cookie dough into a ball and wrap in plastic.
• Chill for 2 hours.
• Roll dough into by the 1/4 into balls.
• Lightly flatten top.
• Lay balls an inch apart and bake for 7 minutes.

Steps:

• In a large skillet, preferably non-stick, heat the crushed pineapple and it's juice over moderate heat until the liquid has evaporated. Continue to cook, stirring constantly, until the pineapple gets sticky and begins to brown and caramelize.
• Remove from heat when it's reduced to 2/3 cup.
• In a large mixing bowl, stir together the coconut, sugar, egg whites and vanilla extract.
• Mix in the pineapple. (Batter can be refrigerated at this point for up to one week).
• To bake the cookies, preheat the oven to 375 degrees and adjust the oven rack to the center position.
• On a parchment-paper covered baking sheet, form the dough into 1 1/2-inch tall pointed mounds, squeezing the dough with your fingertips to form little pyramids.
• Bake the cookies for 14 minutes or until the cookies are browned up the sides, rotating the baking sheet midway through baking (the tips may burn slightly, which is fine).
• 7. Cool the cookies before serving.