Pineapple and coconut cookies
A recipe from the Good Food collection.
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- 160 g (5⅔ oz/⅔ cup) unsalted butter, softened
- 230 g (8¼ oz/1 cup) caster (superfine) sugar
- 1 teaspoon natural vanilla extract
- 1 egg
- 2 tablespoons milk
- 1 teaspoon finely grated lemon zest
- 95 g (3¼ oz/½ cup) glacé pineapple, finely sliced
- 250 g (9 oz/2 cups) plain (all-purpose) flour
- 1 teaspoon baking powder
- 45 g (1⅔ oz/½ cup) desiccated coconut
- 30 g (1 oz/½ cup) shredded coconut, plus extra to garnish
1. Preheat the oven to 180°C (350°F/Gas 4). Line two baking trays with baking paper.
2. Cream the butter, sugar and vanilla in a bowl using electric beaters until pale and fluffy, then add the egg, milk and lemon zest, beating until just combined. Transfer the mixture to a large bowl, add the pineapple and stir to combine. Sift the flour into the mixture and add the baking powder and coconuts, and stir with a wooden spoon until a soft dough forms.
3. Shape tablespoons of the dough into balls and place on the prepared trays 4 cm (1½ inches) apart. Sprinkle the extra shredded coconut on the cookies and flatten slightly to make 5 cm (2 inch) rounds. Bake for 13 minutes, or until lightly golden around the edges. Cool for a few minutes on the baking trays, then transfer to a wire rack to cool completely. Repeat with the remaining dough.
4. These cookies will keep, stored in an airtight container, for up to 5 days.