Feature: Pineapple Habanero
Dessert:
Pineapple Vacay
An island paradise of gooey tropical bliss and caramelized coconut is calling you!
Yield: 2 servings
Ingredients
Cookie (dry)
- 1/4 cup gluten-free flour
- 3/16 teaspoons (3 pinches) baking powder
- 1/64 teaspoon (1 nip) salt
Cookie (sugar)
- 2 1/4 teaspoons powdered sugar
- 2 Tablespoons sugar
- 2 Tablespoons butter
Cookie (wet)
- 1/4 egg
- 1/4 teaspoon vanilla
Topping
- 1 Tablespoon butter
- 2 tablespoons powdered sugar 1 packed Tablespoon sweetened, shaved coconut
- 1 teaspoon frozen pineapple juice concentrate
Directions
Cookie
- Preheat oven to 350° F
- Mix cookie (dry) ingredients
- Mix cookie (sugar) ingredients
- Combine cookie (dry) and cookie (sugar) mixtures
- Add cookie (wet) ingredients and mix
- Drop spoonfuls spaced about 2 inchies apart onto a cookie shee
- Use the back of a spoon or fork to flatten each spoonful of dough into a disk
- Bake 6 – 8 minutes until cookies are matte, but not golden brown
Topping
- Soften butter, but do not melt
- Cream butter and powdered sugar together
- Mix in shaved coconut
- Add pineapple juice concentrate and mix until completely combined and creamy
- Spread topping onto cookies
- Broil on high for 2 – 3 minutes until topping is golden and translucent
- Serve while warm and gooey!
Notes
A quick note on substitutions: if you can’t find pineapple juice concentrate, do not substitute regular pineapple juice! Doing so will make the consistency of the topping way too runny and it’ll make the cookie soggy before most of it drips off. Frozen orange juice concentrate would make a better substitution since it’ll preserve the consistency. Also, this recipe evolved out of a snack my mom used to make when I was little that she called “California Toast”. It used orange instead of pineapple and it was amazing.
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