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Coconut Pineapple Gem Cookies
[Photograph: Carrie Vasios]
A tropical take on the classic jam filled cookie.
About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Coconut Pineapple Gem Cookies
About This Recipe
| Yield: | makes 2 dozen cookies |
| Active time: | 25 minutes |
| Total time: | 1 hour 20 minutes |
| This recipe appears in: | Cookie Monster: Coconut Pineapple Gems |
Ingredients
- 1 cup (2 sticks) unsalted butter at room temperature
- 2/3 cup (4 2/3 ounces) sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2 cups (10 ounces) all purpose flour
- 1 egg beaten with 1 tablespoon water, for egg wash
- 1 1/2 cups sweetened shredded coconut flakes
- 1 1/3 cups pineapple jam
Procedures
-
1
In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in vanilla, salt, and flour until smooth dough forms. Wrap in plastic wrap and let chill in the refrigerator for 30 minutes.
-
2
Adjust oven rack to middle and lower positions and preheat oven to 350°F. Roll dough into 1-inch balls. Roll each ball in egg wash then coconut flakes to cover. Use your thumb or the back of a teaspoon to make an indent in each cookie. Fill each indent with jam. Bake cookies until lightly golden, about 25 minutes. Let cool 5 minutes then transfer to a wire rack to cool completely.
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