Tipsy Tropical Treats, cookies that make you dream of an island vacation. Or at least a fruity drink with an umbrella.
I’ve been working on this recipe for awhile, starting first with dried fruits soaked in rum. I never could quite get the texture of the fruits right, the mango insistently leather-y. Fresh fruit was the answer! I know it’s a bit unconventional to put fresh fruit in cookies, since we are so accustomed to using dried, but it really makes for a nice cookie. There’s a little crunch on the outer edge, yet still soft and a bit cake-y in the center.
I had the darnedest time naming these cookies, y’all! I asked for help and here were the suggestions:
Tiki Crunch (this one was a close second), Caribbean Party, Tropical Crunch, Bahama Oh Mama!, Tropical Delights (this one came up several times!), Rum-ble Fruit Delights, Hula Heavens (also a close contender), Aloha Dreams, Tropical Bliss, Copango Canyon Cookies, friends who enjoy Exotica music were sending me album titles and song names. So hard to pick just one! Now I want to make all of the island-inspired treats so I can use all of your suggestions!
Notes on ingredients:
Much like cooking with bourbon, I used a good rum in these cookies. You’ll get just a hint of it when eating them, more on the second cookie than the first as the flavor builds in your mouth. It’s just enough rum to make you crave a well-crafted cocktail, specifically a tiki drink. I like Hamilton 86 proof. It’s a lovely amber in color and has a molasses/clove/brown sugar flavor about it.
I used fresh pineapple, however you could use canned and drain it very well. I used frozen mango because I can’t seem to get my hands on any that are ripe right now. They tease me, sitting in the produce section not yet ripe enough to enjoy. I’m in a hurry over here, there are cookies to make! As for the coconut, I use unsweetened shreds. They toast better on top of the cookie and the cookie is sweet enough without sweetened coconut.
About the macadamias: I use roasted unsalted macadamias when I have to buy locally. My preference is Nuts in the Nude from our friends at Hawaii’s Local Buzz. You might remember when my favorite fella and I visited their farm on the Big Island. Super nice people who care so much about their products. Their macadamias are my absolute favorite and are dehydrated for a nice crunch. Order coffee and honey while you are browsing their site.
Alright, let’s get on with the recipe. Join me in visualizing a lovely island getaway while enjoying these cookies. I can almost hear the ocean now…
Tipsy Tropical Treats, Cookies with Pineapple, Mango, Macadamias, Coconut & Rum
Ingredients
- 1 1/3 cup Johnna's Favorite Gluten-Free Flour Blend
- 1 1/3 cup almond meal
- 1/2 teaspoon sea salt
- 2/3 cup coconut oil not liquified
- 1 1/4 cup coconut sugar
- 1 Tablespoon dark rum Hamilton 86 is my preference
- 1 large egg from a happy hen
- 1/2 cup finely diced fresh pineapple, well drained, juice squeezed out
- 1/2 cup finely diced fresh or frozen mango, well drained
- 1/2 cup rough chopped macadamias roasted with no salt or dehydrated
- 1/2 cup unsweetened shredded coconut
Instructions
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Preheat oven to 325 degrees. Line two large baking sheets with parchment or Silpat mats.
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In a large mixing bowl, combine gluten-free flour blend, almond meal and salt. Mix to combine.
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In the bowl of electric mixer, mix coconut oil, coconut sugar, egg and rum. Mix on low until well combined.
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Add flour mixture to the wet mixture in the electric mixer.
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By hand, fold in pineapple, mango and macadamias. DO NOT ADD COCONUT.
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Using a cookie scoop or a tablespoon, drop scoops of batter onto parchment or Silpat lined baking sheets. Leave sufficient room as cookies do spread. (Twelve to a half-sheet sized baking sheet works.)
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Sprinkle coconut onto the tops of each cookie. Bake for 12 minutes or until lightly browned on the edges. Allow to cool on baking sheet for 4 minutes, then move to cooling rack.
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