One of the many summer highlights here in Toronto is the profusion of tropical fruits inhabiting market stalls across the city. We decided to pay tribute to a particularly notable transplant with its own dessert recipe: a flaky cookie filled with a sweet pineapple jam that is sure to satiate even the greatest of cravings for that refreshingly sweet tropical fruit.
You will need:
- 1 ½ can crushed pineapple (or fresh pineapple if you can get your hands on some!)
- 3 Tbsp brown sugar
- 1/3 c desiccated, unsweetened coconut
- 2 inch piece of cinnamon stick
- 8 cloves
- 1 star anise
- 1/8 tsp salt
- 1 ½ cups all-purpose flour
- 1/3 cup coconut flour, toasted*
- ¼ tsp salt
- ½ tsp baking powder
- ¾ cup (180g) unsalted butter, softened
- ½ cup + 2 Tbsp icing sugar
- 50 ml coconut cream**
- ½ tsp vanilla extract
- 2 large egg yolks
*Coconut flour can be toasted by placing it into a skillet over medium high heat. Stir it constantly until it is a light brown colour, remove from heat and use in recipe.
**We used Aroy D coconut milk because it doesn’t have any emulsifiers so it separates when cool/cold. Once it was refrigerated for a while, we scooped off the thickened cream at the top to use for this recipe.
- 1 large egg yolk
- 1 tsp coconut milk
- 2 Tbsp granulated sugar, for sprinkling
- 1 bunch Rosemary sprigs, cut into small 1/2inch pieces
Let’s get to it!
First we’ll start with the filling. Strain the pineapple by pressing as much of the excess juice as you can from the pineapple. Mash any large bits of it with a fork if needed. Then place the pineapple, spices, brown sugar, salt and coconut in a mixture saucepan over medium-high heat. Bring this to a boil and reduce the heat so the mixture simmers until thick, about 16-20 minutes, stirring continuously. Remove from heat and cool.
Next we’ll tackle the cookie dough. In a medium bowl, stir together the flour, coconut flour, salt and baking powder – set this aside. In an electric mixer, beat the butter, icing sugar, coconut cream and vanilla on high until light and fluffy, about 3-4 minutes. Then add the egg yolks, and beat on high for another minute.
Reduce the mixer speed to low and slowly add in the flour mixture. Mix until fully incorporated. Remove the dough and continue to knead it. Form into a ball and wrap with plastic wrap and refrigerate for at least 1 hour.
When ready to bake, preheat the oven to 350F and line a baking tray with parchment paper. Form the pineapple filling into small ¾ inch balls and set aside.
Knead the cookie dough until pliable and form 1-1 ¼ inch balls. Flatten the ball into a disk and place a pineapple filling ball in the centre of the disc. Wrap the dough around the filling and ensure the dough fully encases the filling with no “seams”. Form the dough into an oval shape, placing it on the baking tray and then flattening it slightly. Repeat for all the remaining dough and filling.
Prepare the egg wash by whisking together the yolks and coconut milk. Brush this over the tops of all the dough balls, and score the tops in a crisscross pattern with a knife.
Sprinkle the tops of the balls with sugar, and bake for 15-18 minutes until golden and the bottoms are lightly browned. Remove from oven and stick some rosemary springs in one end of each of the buns to mimic whole pineapples.
These cookies are ready to serve once they’re cooled! (But we would understand if a few disappeared while they’re still warm 😉)
The dough and filling can be prepared in advance, and kept refrigerated until ready to use. You may need to let the dough warm up a bit at room temperature first so that it becomes a bit more pliable.
We hope that you give this recipe a go! Let us know how your own pineapple cookies turn out by tagging us on Instagram (@demetres) or Facebook, and check back later this week for more dessert goodness.