Recipe: "Tropicana Cookies"
Feb. 25th, 2024 01:20 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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recipecommunityI made these tonight. They are delicious. :D
"Tropicana Cookies"
Ingredients:
1/4 cup macadamia nuts, chopped
1/8 cup diced dried pineapple
1/8 cup diced dried papaya
1/8 cup diced dried ginger
1/8 cup diced dried mango
1/8 cup diced candied Buddha's hand
1 ripe banana, mashed
1/2 cup butter (1 stick), melted
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1/2 teaspoon Island Itty Bitters from Vena's Fizz House
1 1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup quick oats
1 cup shredded coconut
Directions:
Measure 1/4 cup macadamia nuts. Crush them in a mortar and pestle or chop them in a food processor. Set aside.
You can measure and dice each dried fruit separately, then put them all in a small mixing bowl to set aside. For this you need 1/8 cup diced dried pineapple, 1/8 cup diced dried papaya, 1/8 cup diced dried ginger, 1/8 cup diced dried mango, and 1/8 cup diced candied Buddha's hand.
Break 1 ripe banana into chunks and mash it. I do this by sealing it inside a plastic bag and squeezing it.
Cut 1/2 cup butter (1 stick) into chunks. Put them in a Pyrex measuring cup or bowl and microwave until melted.
In a large measuring bowl, put 1/2 cup granulated sugar and 1/2 cup packed brown sugar.
Pour in the melted butter. Add the mashed banana. Stir together until smooth.
Add 1 egg, 1/2 teaspoon vanilla extract, and 1/2 teaspoon Island Itty Bitters from Vena's Fizz House. Stir to combine.
In a medium measuring bowl, put 1 1/4 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon baking soda. Whisk to combine.
Add 1 cup quick oats and 1 cup shredded coconut. Whisk to combine.
Add the chopped macadamia nuts. Whisk to combine.
Add the dried fruit bits. Whisk to combine.
Slowly add the dry mixture to the wet mixture. Stir until evenly mixed.
Set the oven to preheat at 375°F for 10 minutes.
Place the cookie dough in the refrigerator and let it chill for 10 minutes to set the butter so the dough will hold its shape while baking.
Line a cookie sheet with parchment paper. Drop tablespoons of cookie dough onto the sheet, and if necessary pat them into an even shape. Cookies will spread a little while baking but not much, so anything that sticks out too much can cause uneven baking.
Bake for 10-12 minutes. When done, edges should be golden-brown and centers set. Allow to cool on the baking sheet, then transfer cookies into a sealed container.
Notes:
These cookies come out soft and chewy in the center with crispy edges. They taste strongly of banana and coconut, accented by the fruity bits. Basically they're a tropical trail mix cookie. As a foodcookie, they work very well for breakfast or travel.
Macadamia nuts are rich and sweet. You could swap in other tropical nuts such as Brazil nuts or cashews.
For this recipe, I used a combination of diced dried pineapple, papaya, ginger, and mango plus candied Buddha's hand which I wouldn't ordinarily have. You can use any combination of dried tropical fruit that you like and can get. Sometimes you can find a bag of mixed diced ones.
Banana makes the cookies soft and moist, also sweeter. This is one of the dominant flavors in the recipe.
Vena's Fizz House makes Itty Bitters in many flavors. Island is a charred pineapple bitter with a deep, rich taste that works well in most tropical recipes. It includes charred pineapple, thyme, tarragon, mint, gentian root, oak, chicory, cacao, schisandra berries, vanilla, and horehound. If you don't have any, you can use all vanilla extract.
Oats come in various forms, of which quick oats work great in baking. They add body and flavor without the toughness that rolled oats can cause in cookies.
Shredded coconut can be sweetened or unsweetened. I used unsweetened in this recipe because it's what I had, and the cookies are plenty sweet already. If you use sweetened coconut, you might want to reduce the sugar.
"Tropicana Cookies"
Ingredients:
1/4 cup macadamia nuts, chopped
1/8 cup diced dried pineapple
1/8 cup diced dried papaya
1/8 cup diced dried ginger
1/8 cup diced dried mango
1/8 cup diced candied Buddha's hand
1 ripe banana, mashed
1/2 cup butter (1 stick), melted
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1/2 teaspoon Island Itty Bitters from Vena's Fizz House
1 1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup quick oats
1 cup shredded coconut
Directions:
Measure 1/4 cup macadamia nuts. Crush them in a mortar and pestle or chop them in a food processor. Set aside.
You can measure and dice each dried fruit separately, then put them all in a small mixing bowl to set aside. For this you need 1/8 cup diced dried pineapple, 1/8 cup diced dried papaya, 1/8 cup diced dried ginger, 1/8 cup diced dried mango, and 1/8 cup diced candied Buddha's hand.
Break 1 ripe banana into chunks and mash it. I do this by sealing it inside a plastic bag and squeezing it.
Cut 1/2 cup butter (1 stick) into chunks. Put them in a Pyrex measuring cup or bowl and microwave until melted.
In a large measuring bowl, put 1/2 cup granulated sugar and 1/2 cup packed brown sugar.
Pour in the melted butter. Add the mashed banana. Stir together until smooth.
Add 1 egg, 1/2 teaspoon vanilla extract, and 1/2 teaspoon Island Itty Bitters from Vena's Fizz House. Stir to combine.
In a medium measuring bowl, put 1 1/4 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon baking soda. Whisk to combine.
Add 1 cup quick oats and 1 cup shredded coconut. Whisk to combine.
Add the chopped macadamia nuts. Whisk to combine.
Add the dried fruit bits. Whisk to combine.
Slowly add the dry mixture to the wet mixture. Stir until evenly mixed.
Set the oven to preheat at 375°F for 10 minutes.
Place the cookie dough in the refrigerator and let it chill for 10 minutes to set the butter so the dough will hold its shape while baking.
Line a cookie sheet with parchment paper. Drop tablespoons of cookie dough onto the sheet, and if necessary pat them into an even shape. Cookies will spread a little while baking but not much, so anything that sticks out too much can cause uneven baking.
Bake for 10-12 minutes. When done, edges should be golden-brown and centers set. Allow to cool on the baking sheet, then transfer cookies into a sealed container.
Notes:
These cookies come out soft and chewy in the center with crispy edges. They taste strongly of banana and coconut, accented by the fruity bits. Basically they're a tropical trail mix cookie. As a foodcookie, they work very well for breakfast or travel.
Macadamia nuts are rich and sweet. You could swap in other tropical nuts such as Brazil nuts or cashews.
For this recipe, I used a combination of diced dried pineapple, papaya, ginger, and mango plus candied Buddha's hand which I wouldn't ordinarily have. You can use any combination of dried tropical fruit that you like and can get. Sometimes you can find a bag of mixed diced ones.
Banana makes the cookies soft and moist, also sweeter. This is one of the dominant flavors in the recipe.
Vena's Fizz House makes Itty Bitters in many flavors. Island is a charred pineapple bitter with a deep, rich taste that works well in most tropical recipes. It includes charred pineapple, thyme, tarragon, mint, gentian root, oak, chicory, cacao, schisandra berries, vanilla, and horehound. If you don't have any, you can use all vanilla extract.
Oats come in various forms, of which quick oats work great in baking. They add body and flavor without the toughness that rolled oats can cause in cookies.
Shredded coconut can be sweetened or unsweetened. I used unsweetened in this recipe because it's what I had, and the cookies are plenty sweet already. If you use sweetened coconut, you might want to reduce the sugar.
