Pineapple-coconut pleasers

Instructions

• Place pineapple in a sieve set over a bowl. Using the back of a spoon, firmly press out as much liquid from pineapple as possible. You should have about 1 cup (250 mL) fruit. Discard pineapple juice or use for another purpose.

• In a medium-size bowl, using a fork, stir flour with baking soda and salt. In a large bowl, using an electric mixer or a wooden spoon, beat butter until creamy. Gradually beat in brown and granulated sugars, egg, then vanilla, occasionally scraping down sides of bowl. Then on low speed, beat in pineapple. Using a wooden spoon, stir in flour mixture, 1 cup (250 mL) at a time, just until combined. Stir in cherries and 1 cup (250 mL) coconut. Place remaining coconut on a sheet of waxed paper about 12x14 inches (30x35 cm).

• If dough looks wet or is sticky, generously flour hands and dust countertop with flour. Then divide dough into 4 equal parts and form into balls. On floured counter, roll one ball into a log, about 1-1/2x6 inches (3.5x15 cm). Roll log in coconut on waxed paper to lightly coat. If coconut isn¿t sticking, lightly brush log with water, then roll in coconut. Wrap log in a piece of waxed paper and twist ends to seal. Repeat with remaining dough. Then refrigerate wrapped dough until firm enough to easily slice, at least 1 hour, but preferably overnight. If you like, dough can be made ahead, formed into logs, wrapped well and refrigerated up to 5 days or stored in the freezer up to 1 month. When ready to use, place in the refrigerator just until thawed enough to slice.

• To bake, preheat oven to 325F (160C). Remove logs from the refrigerator and slice into 1/2-inch (1-cm) rounds. Place on ungreased baking sheets, about 2 inches (5 cm) apart. Bake in centre of 325F (160C) oven until cookies are lightly browned on bottom, from 20 to 25 minutes. Immediately remove to a rack to cool. Store in an airtight container in a cool place or refrigerate up to 1 week, or freeze up to 3 months.