Pineapple Cookies
Pineapple Filling
Egg Wash
Pineapple Filling
  1. 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.
  2. 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.
  3. Remove from heat and cool.
Assembling the Cookies
  1. 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.
  2. 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”.
  3. 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.
  4. 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.
  5. Sprinkle the tops of the balls with sugar, and bake for 15-18 minutes until golden and the bottoms are lightly browned.
  6. Remove from oven and stick some rosemary springs in one end of each of the buns to mimic whole pineapples.
  7. Enjoy once cooled!