Quick note from Kelly: I prefer to bake with the pineapple mixture on. I note in the recipe to place the pineapple on afterward because it’s difficult to gauge how wet the pineapple will be. You might want to experiment. I like the flavor of the pineapple baked with the cookie. If the cookie wants to break because of the pineapple, you might want to drain a bit of juice or go ahead and place it on top afterward.
This week and last I noticed nice pineapples in the store and thought of Inviting. The sweet, chunky topping offers the favorite tastes of pineapple, coconut and rum (optional). Served on a deliciously simple cookie; every bite is filled with texture, sweetness and a nod to living on a tropical island.
1/2 cup unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon coconut extract (vanilla extract can substitute)
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons unsalted butter
1/2 cup light brown sugar, packed
1-1/2 cups chopped fresh pineapple
2/3 cup shredded coconut (sweetened or unsweetened, your preference)
3 Tablespoons run, or to taste (or juice from the pineapple if no rum)
1) In a large bowl, using an electric mixer, cream together butter and sugar until light and fluffy, about 3 minutes. Mix in egg and coconut extract. Beat until well blended.
2) Whisk together flour, baking powder and salt in a small bowl and add to butter mixture. Beat until just incorporated.
3) Form sough into 2 logs (1-1/2 inches in diameter) and wrap each in parchment paper. Roll logs on counter to form a consistent round shape. Freeze for 30 minutes or refrigerate for 2 hours.
4) Preheat oven to 325 degrees F. Slice logs into 1/4-in-thick rounds. Arrange slices 1-1/2 inches apart on a parchment-lined or nonstick baking sheet. Bake for 13-15 minutes or until bottoms are golden brown. Let sit for a few minutes and transfer to a cooling rack.
5) To make topping: In a medium saucepan, saute butter, brown sugar and pineapple over medium heat. Bring to a low boil. Reduce heat to low. Stir in shredded coconut and rum, summer for 3 minutes. Place 1 founded teaspoon of pineapple mixture onto each cookie.