These are sooooo good! They are actually among my favorite cookies and I have to admit I’m quite picky… The cookies are easy to prepare but they are the best the day they are baked. This way they are crispy outside and creamy-chewy in the middle. The batter though can be refrigerated up to five days. So, prepare the dough, put it in a fridge and bake the cookies as needed. The recipe is from David Lebovitz’s “Ripe for Dessert”.
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Makes 4 dozens
Ingredients:
- One 20-oz can crushed pineapple packed in its own juice
- 1 cup sugar
- 3 ½ cups unsweetened coconut
- 3 large egg whites
- ½ tsp pure vanilla extract
Preparation:
In a large skillet (preferably nonstick), heat the crushed pineapple with its juice and the sugar until the liquid has evaporated. Continue to cook, stirring constantly, until the pineapple gets sticky and begins to stick to the pan and brown, about 15 to 20 minutes total. Remove from the heat. You should have about 1 ¼ cups.
In the bowl combine the coconut and the cooked pineapple. Stir in the egg whites and vanilla.
Center an oven rack and preheat the oven to 350 F. Cover a baking sheet with parchment paper or use a silicon mat.
Form the dough into 1 ½-inch-tall pointed mounds, squeezing the dough with your fingertips to form little pyramids.
Place the cookies on the baking sheet and bake for about 25-30 minutes, rotating the sheet halfway through baking, until the cookies are browned up the sides. Let the cookies cool on the baking sheet on a cooling rack.
November 26, 2012 at 9:23 pm
Do you know if these freeze well?
November 26, 2012 at 10:39 am
Hello, was looking for a coconut cookie recipe and found this. it looks brilliant as I have a can of pineapples i wasn’t quite sure what to do with. Would love to try this but same question as Tori please, do I need to allow the pineapple mixture to cool before adding egg whites?
September 9, 2012 at 8:39 pm
Hi! I was wondering about the part where you add the eggwhites to the coconut pineapple mixture. Does the pineapple need to cool? I’m assuming it will be still hot, and could potentially cook the eggwhites? Should i chill the pineapple first? thank you! :)
June 3, 2012 at 3:35 pm
If I have pineapple chunks, can I crush them myself or will that result in excess pineapple?
February 12, 2012 at 4:13 pm
Peggy J, I’m glad you liked them! Thanks for your feedback.
February 7, 2012 at 6:16 pm
I just love these cookies. A little tip: if you don’t have parchment paper, flatten out muffin liners – they work great!! I know I’ll be making these again…
February 13, 2011 at 11:18 pm
Thank you for the feedback! I’m glad you liked them.
February 12, 2011 at 6:32 pm
These turned out wonderfully! Be sure to keep an eye on them towards the end as the coconut easily burns and that’s not yummy. Parchment paper seems to work better than my silpad for once.
April 14, 2010 at 7:06 am
i just made these for my ladies group, they were perfect!thank you!
September 2, 2009 at 8:23 pm
Kenia, the cookies won’t be the same without the pineapple :) You probably need a coconut macaroons recipe. I don’t have this recipe published on my blog, but I’m sure it can be found on the internet.
September 2, 2009 at 2:25 pm
Hi!
i have been looking this recipe for days and finally i found it, but i got a question, how can i make the same cookies without the pinapple?
March 24, 2009 at 8:30 pm
Елена, спасибо большое за добрые слова!
Crushed pineapple легко получится, если ананас колечками (или кусочками) пропульсировать в комбайне несколько раз, не доводя до пюреобразного состояния.
March 24, 2009 at 1:09 pm
Вера, только что набрела на Ваш блог и хочу выразить свое восхищение Вашими потрясающими работами!
Эти кокосовые печеньица очень меня заинтересовали. Скажите, а crushed pineapple что из себя представляет? Я встречала консервированный ананас только колечками или небольшими кусочками…
March 22, 2009 at 9:20 pm
Kavlie, oops… I’m so sorry I’ve missed your comment. I guess it’s too late to answer now, but anyway. There’s no need to whip or whisk the whites before adding to the batter.
Chris, I’m glad you liked them! Thanks for letting me know.
March 22, 2009 at 12:06 pm
This recipe worked perfectly for me! They really are good. Thanks for sharing!
October 29, 2008 at 8:43 pm
Hello!
I searched for pineapple jam tart and found out your site. It is so good place that I want to discover them all.
First of all, I really want to try these cookies. Could you please tell me more details about adding egg white? Should I beat or whisk egg white till they become foamy before adding to the dough?
Thank you so much.
October 28, 2008 at 11:53 am
Steffy, I’m sorry to hear they didn’t turn out well. The consistency of the pineapple mixture should be like a thick jam or marmalade, sticky, not dry.
October 28, 2008 at 4:36 am
They did not turn out that great. I must ‘ve cooked the pineapple for too long, they got pretty hard :(
I’ ll have to give it another try!
thx
July 9, 2008 at 5:28 am
Ok, I will try it next time and will let you know
July 7, 2008 at 11:58 pm
What was the size of your eggs/egg whites? Maybe using less amount of egg whites could help reach the desired consistency for proper shaping.
July 7, 2008 at 11:37 pm
No. This is why I’m surprised. I cooked the pineapple around 40 min (as after 20 min there were still a lot of liquid), to get the consistency what the recipe says. It was brown and very sticky (no liquid at all) when I added the coconut.
My result was very flat cookies, but still somehow chewy inside. But not balls :(
July 7, 2008 at 12:56 pm
I think the problem is not in the coconut. You probably didn’t cook the pineapple-sugar mixture long enough. You have to evaporate the liquid from the pineapple, the consistency in the end should be like thick marmalade.
July 7, 2008 at 12:26 pm
I don’t know why, but this recipe did not work out for me. The dough was far to liquid after I added the coconut. I thought a lot and ended up with adding flour…. :( Probably, I had not the proper unsweetened coconut?