Posted by Bryna Bear aka Gluten Free Baking Bear
These Pineapple Coconut Cookies are absolutely delicious. They are crispy on the edges and soft
in the center. You can taste both the pineapple and the coconut.
I
found this recipe on line on Basil Momma’s blog, it was originally from a
Clabber Girl cookbook. I converted
the recipe into a gluten free version and it came out great. I cut the recipe in half as I did not
need so many cookies. Half the
recipe made three dozen. I also
used butter instead of shortening, reduced the sugar, and replaced the egg
white with water (instead of separating and then using ½ an egg). When baking cookies (not cakes) I find
that replacing and egg with water works fine. I use ½ cup water for a whole egg and ¼ cup for each egg
white or egg yolk.
My only concern with this recipe is that some of my cookies, which I
baked late morning, started to get moist soft spots from the pineapple by the
evening. I drained the pineapple
by putting it in a sieve and pressing out the excess liquid. Next time I might try putting it in a
cheesecloth and squeezing out the liquid and perhaps putting the drained
pineapple on some paper towels to absorb any remaining liquid. I suppose I could also try using dried
pineapple and chopping it up. Any
of these methods would make for a crisp cookie that stays crisp. I will up date the recipe after trying
it with dried pineapple. I loved
these cookies so it should not be too long before I make them again.
Everyone devoured these cookies and mumbled praises between chews. This recipe is a keeper.
GLUTEN
FREE PINEAPPLE COCONUT COOKIES
Makes 3 dozen
INGREDIENTS
½ CUP
|
Sorghum Flour
|
¼ cup
|
Chickpea Flour
|
¼ cup
|
Tapioca Flour
|
½ tsp.
|
Xanthan Gum
|
1 ¼ tsp.
|
Baking Powder
|
¼ tsp.
|
Sea Salt
|
⅓
cup
|
Unsalted Butter or Non-Hydrogenated
Shortening
|
½ cup
|
Sugar
|
¼ tsp.
|
Vanilla Extract
|
¼ tsp.
|
Almond Extract
|
1 large
|
Egg White or ¼ cup Water
|
⅜
cup
|
Crushed Pineapple - very well
drained so that no excess liquid remains
|
¼ cup
|
Unsweetened Shredded Coconut
|
DIRECTIONS
1) Preheat
the oven to 325℉. Line two baking sheets with parchment paper and set aside.
2) In a medium bowl add the flours, baking powder,
xanthan gum and sea salt. Mix well
and set aside.
3) In a large bowl or the bowl of a stand mixer add the
sugar and shortening or butter and cream together until light and fluffy. Add the extracts and egg white or water
and beat in well.
 |
| Shortening and sugar creamed together until light and fluffy. |
4) Add the pineapple to the flour mixture and mix well.
5) Add the flour & pineapple mixture to the sugar and
shortening mixture and blend in well.
6) Drop the dough by teaspoonfuls 3 inches apart onto the
prepared baking sheets. I used a
scoop that measured 1” across to measure out the dough.
 |
| Scoops of dough slightly flattened & sprinkled with coconut. |
7) Flatten the balls of dough slightly. Sprinkle the tops of the cookie dough
with the coconut shreds.
8) Bake for 18-20 minutes or until the edges are lightly
browned. Allow the cookies to cool
for 2 minutes (so they don’t break apart) before transferring them to a wire
rack to cool completely.