Roasted Pineapple with Coconut Cookies
by Cindi Sutter, Founder & Editor - Recipe from a cooking class I attended with D’Amico and Sons
Part of the Coconut Cookie mixture must sit overnight + See Cook’s Notes below
Ingredients
Roasted Pineapple
1 Golden Ripe Pineapple
1/2 cup Butter, melted
Instructions
Prepare pineapple-cut top & bottom and skin off
Cut into 1 1/4” thick slices (remove core from each piece)
Dip a slice of pineapple in butter-shake off excess and place on baking sheet
Bake at 400° until golden brown on bottom sides (about 10-15 minutes)
Flip & repeat process (watch carefully to ensure pineapple doesn't not brown too much)
When completed set aside
Ingredients
Coconut Cookies
1/2 cup Finely Grated Unsweetened Coconut
3 Tbsp Sugar
2 Tbsp Egg (whisk an egg until smooth, then measure) at room temperature
1 tsp butter - melted
Instructions
Mix together coconut, sugar, egg & butter (this will look like a rough batter) - cover mixture with plastic wrap & refrigerate overnight
Drop the batter in 18 small mounds evenly spaced on a parchment-lined baking sheet
Use a offset spatula (if you have one) to spread the batter out as thinly as possible
Bake at 350° until evenly browned (about 5 minutes) (watch carefully during baking time-they over bake VERY quickly)
Cool on baking tray
Cook’s Notes - They may be made up to a day ahead in dry climates. If humid, bake only a few hours ahead. The Batter can be prepared through step 2 & frozen up to a month in advance.