Tropical Treats
Submitted by sgirwin
Fruit-packed drop cookies with crushed pineapple, dried papaya, golden raisins, coconut, and orange zest. Soft, chewy, and naturally sweet from all that tropical fruit. Ready in 40 minutes.
YIELD
1 batchPREP
25 minCOOK
15 minREADY
40 minCalling all fruit lovers: these cookies are absolutely bursting at the seams.
Crushed pineapple (juice and all), dried papaya, dried pineapple, golden raisins, and shredded coconut all get folded into a brown sugar batter with a hit of fresh orange zest.
They come out of the oven soft and chewy with these little jewel-like pockets of fruit in every bite. The brown sugar and orange rind give them a warm, caramel-citrus undertone that ties all the tropical flavors together.
Not too sweet, not too heavy. Just right for an afternoon snack or a cookie tray that needs something different.
Kitchen Tips
- Don’t drain the crushed pineapple. The juice keeps the cookies moist and adds natural sweetness so they don’t need extra sugar.
- Chop the dried papaya and pineapple into small, uniform pieces so the cookies hold together on the baking sheet.
- These stay soft for days stored in an airtight container, making them great for gifting or packing in lunchboxes.
Ingredients
Directions
Preheat oven to 350℉ (180℃); coat 2 cookie sheets with nonstick cooking spray.
Whisk together the flour, baking soda and salt; set aside.
Stir together the canned pineapple, papaya, dried pineapple and raisins; set aside.
Beat the egg, brown sugar, oil and orange rind with an electric mixer until smooth.
Add the flour mixture and beat again. Add the fruit mixture and beat until well mixed. Stir the coconut into the batter.
Drop by rounded teaspoonfuls about 2 inches apart onto the cookie sheets.
Bake for 10 to 12 minutes, or until the cookies are lightly browned. Cool on wire racks.
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