So this happened last week.
And it was divine.
What was a failed attempted at a Valentine’s Day extended weekend getaway (plane canceled because of snowstorm) was thankfully rebooked and enjoyed six weeks later.
In the meantime, while the snow storms came and went I channeled my initial disappointment into tropical themed baking.
Last week I mentioned my husband had requested some cookies for a work thingie. In addition to pistachio white chocolate chip cookies, I made these.
Wait a sec. I need to go back to this for a minute.
And this.
Sorry about that. Forgive me. The winter has been relentless this year.
So back to the cookies.
Filled with dried coconut, pineapple, kiwi and mango, these are a real pantry cleaner. One bite makes you feel the gentle breeze and see palm trees swaying.
OK Maybe not. But they are packed with delicious mouth watering tropicalness (new word)
Ingredients:
- 1/2 cup (1 stick) plus 6 tablespoons butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups oats
- 1/2 cup shredded coconut
- 1/2 cup dried chopped pineapple
- 1/2 cup dried chopped kiwi
- 1/2 cup dried chopped mango
- Preheat oven to 350 degrees F
- Line two baking sheets with parchment paper.
- Whisk together flour, baking soda and salt and set aside.
- Cream butter and sugars together in a mixer.
- Add the eggs and mix thoroughly.
- Beat in vanilla extract.
- Add flour mixture.
- Mix in coconut, then the dried fruit.
- Using a tablespoon, form balls of dough and place on cookie sheets
- Bake 8-10 minutes until the edges and tops are slightly brown (leave in a few minutes more if you like them less chewy)
- Remove from oven and transfer to wire rack to cool completely.
