Penelope Bucket is a professional chef. Her experience includes managing busy ski resort restaurants to beautiful lake side dining.
|Prep time||Cook time||Ready in||Yields|
24 large cookies
1. Single use disposal gloves. This is optional I like them.
2. Measuring cups and spoons
3. 2 mixing bowls, one for dry and one for wet
4. Wire whisk, mixing dry ingredients and the coconut milk
5. Scoop and spoon, mixing and scooping batter
6. Baking sheets
7. Parchment paper, non stick easy clean up
8. Sharp knife for choosing pineapple and slicing bananas
9. Spatual for removing cookies from cookie sheet
- 3 3/4 cups Flour
- 2 cups White sugar
- 1 cup Coconut milk, Thoroughly mixed
- 1 cup Pineapple, Copped very fine
- 4 Whole eggs
- 1/2 cup Oil, Vegetable
- 1/2 teaspoon Coriander, Ground
- 1/4 teaspoon Nutmeg, Ground
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1 or 2 more if you like Bananas, Sliced
- 1 can Pan spray
- Mix flour, coriander, nutmeg, baking soda, and baking powder together in a bowl.
- Be sure you have mixed the coconut milk and the coconut milk solids to have a creamy thickness of coconut milk.
- Mix the sugar and mixed coconut milk.
- Add the 4 eggs and the 1/2 cup oil.
- Mix all wet ingredients than add the dry ingredients.
- Add the cup of pineapple and mix again to even out the amount of pineapple in the batter.
- Scoop onto a cookie sheet with sprayed with pan spray on parchment paper.
- Smash down as flat as you are able to get them, spray your hand with pan spray first, this batter is a bit sticky.
- Add some sliced banana to the top of the cookie before placing into the oven.
- Place into preheated convection oven at 350 degrees for 12 to 15 minutes. Using a conventional oven time and degrees will vary so watch your cookies.
Step-by-Step Photo Instructions
What to Expect
These cookies will puff up quite a bit and be almost cake like. Add a dollop of whip cream, drizzle some caramel across the top, add some nuts if you so choose, shredded coconut would be delightful. They are delicious, puffy and wonderfully tropic. A special note these cookies are best fresh and have a shelf life of around 3 days. Keep that in mind if you choose to adjust for a larger or smaller batch.
I added some craisians to some chocolate chips to others, a few almonds in a couple just to try it out. All worked all were good, so go for it!
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PermissionGiver from Lake Stevens on June 16, 2017:
Oh my goddess! These cookies sound soooooo yummy! Especially after seeing the amazing reaction of your taste tester! lol