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

1. Prepare pineapple-cut top & bottom and skin off

2. Cut into 1 1/4” thick slices (remove core from each piece)

3. Dip a slice of pineapple in butter-shake off excess and place on baking sheet

4. Bake at 400° until golden brown on bottom sides (about 10-15 minutes)

5. Flip & repeat process (watch carefully to ensure pineapple doesn't not brown too much)

6. 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

1. Mix together coconut, sugar, egg & butter (this will look like a rough batter) - cover mixture with plastic wrap & refrigerate overnight

2. Drop the batter in 18 small mounds evenly spaced on a parchment-lined baking sheet

3. Use a offset spatula (if you have one) to spread the batter out as thinly as possible

4. Bake at 350° until evenly browned (about 5 minutes) (watch carefully during baking time-they over bake VERY quickly)

5. 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.