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Wednesday, June 21, 2017


Posted by Bryna Bear aka Gluten Free Baking Bear

     These Pineapple Coconut Cookies are absolutely delicious.  They are crispy on the edges and soft in the center. You can taste both the pineapple and the coconut.
     I found this recipe on line on Basil Momma’s blog, it was originally from a Clabber Girl cookbook.  I converted the recipe into a gluten free version and it came out great.  I cut the recipe in half as I did not need so many cookies.  Half the recipe made three dozen.  I also used butter instead of shortening, reduced the sugar, and replaced the egg white with water (instead of separating and then using ½ an egg).  When baking cookies (not cakes) I find that replacing and egg with water works fine.  I use ½ cup water for a whole egg and ¼ cup for each egg white or egg yolk.
     My only concern with this recipe is that some of my cookies, which I baked late morning, started to get moist soft spots from the pineapple by the evening.  I drained the pineapple by putting it in a sieve and pressing out the excess liquid.  Next time I might try putting it in a cheesecloth and squeezing out the liquid and perhaps putting the drained pineapple on some paper towels to absorb any remaining liquid.  I suppose I could also try using dried pineapple and chopping it up.  Any of these methods would make for a crisp cookie that stays crisp.  I will up date the recipe after trying it with dried pineapple.  I loved these cookies so it should not be too long before I make them again. 
     Everyone devoured these cookies and mumbled praises between chews.  This recipe is a keeper.

Makes 3 dozen

Sorghum Flour
¼ cup
Chickpea Flour
¼ cup
Tapioca Flour
½ tsp.
Xanthan Gum
1 ¼ tsp.
Baking Powder
¼ tsp.
Sea Salt
Unsalted Butter or Non-Hydrogenated Shortening
½ cup
¼ tsp.
Vanilla Extract
¼ tsp.
Almond Extract
1 large
Egg White or ¼ cup Water
Crushed Pineapple - very well drained so that no excess liquid remains
¼ cup
Unsweetened Shredded Coconut

1)    Preheat the oven to 325℉.  Line two baking sheets with parchment paper and set aside.
2)   In a medium bowl add the flours, baking powder, xanthan gum and sea salt.  Mix well and set aside.
3)   In a large bowl or the bowl of a stand mixer add the sugar and shortening or butter and cream together until light and fluffy.  Add the extracts and egg white or water and  beat in well.
Shortening and sugar creamed together until light and fluffy.
4)   Add the pineapple to the flour mixture and mix well.
5)   Add the flour & pineapple mixture to the sugar and shortening mixture and blend in well.
6)   Drop the dough by teaspoonfuls 3 inches apart onto the prepared baking sheets.  I used a scoop that measured 1” across to measure out the dough.
Scoops of dough slightly flattened & sprinkled with coconut.
7)   Flatten the balls of dough slightly.  Sprinkle the tops of the cookie dough with the coconut shreds.

8)   Bake for 18-20 minutes or until the edges are lightly browned.  Allow the cookies to cool for 2 minutes (so they don’t break apart) before transferring them to a wire rack to cool completely.