Pineapple-coconut pleasers

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15 min


45 cookies

* PLUS Refrigeration Time: 60 minutes, Baking Time: 20 minutes


  • 398-mL can crushed pineapple
  • 3 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter , at room temperature
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 2 tsp vanilla
  • 1/4 cup red glacé cherries
  • 1/4 cup green glacé cherries
  • 1 1/2 cups sweetened desiccated coconut , see tip


  • 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 12×14 inches (30×35 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 1-1/2×6 inches (3.5×15 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.

Nutrition (per serving)

  • Calories
  • 112,
  • Protein
  • 1.2 g,
  • Carbohydrates
  • 15.1 g,
  • Fat
  • 5.4 g,
  • Fibre
  • 0.5 g,
  • Sodium
  • 50 mg.

Coconut and pineapple give these cookies a tropical-island flavour. You can make up rolls of these icebox, or refrigerator, cookies, then bake them up fresh whenever you like.

For a nuttier flavour, toast coconut before adding it to cookies. Spread coconut out on a baking tray and toast in a preheated 375F (190C) oven, stirring occasionally, until light golden brown, from 5 to 7 minutes.