The addition of pineapple and coconut to these easy-to-make cake cookies will transport you to a warm and breezy tropical island, even in the middle of winter!
The addition of pineapple and coconut to these easy-to-make cake cookies will transport you to a warm and breezy tropical island, even in the middle of winter!
1 – 375 g pkg French Vanilla cake mix (1)
1/3 cup canola oil (75 mL)
2 large eggs (2)
1 1/2 tsp coconut extract (7 mL)
1/2 tsp nutmeg (2 mL)
3/4 cup chopped dried pineapple (175 mL)
1/3 cup sweetened shredded coconut, toasted* (75 mL) + 1/4 cup (60 mL) more for decorating cookies
To a large bowl, add cake mix, canola oil, eggs, coconut extract and nutmeg. Mix with a fork just until combined. Mix in pineapple and ⅓ cup (75 mL) coconut until evenly distributed. Cover and place in refrigerator for 30 minutes.
Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
Scoop cookie dough with a 1 Tbsp (15 mL) scoop and roll into balls. Transfer dough balls to baking sheets, placing them 2-inches (5 cm) apart.
Decorate each cookie with a piece of dried pineapple and sprinkle with additional toasted coconut.
Bake for 8 – 10 minutes, being careful not to let them brown. Cool for 5 minutes on baking sheets, then transfer to wire rack to cool completely.
1 – 375 g pkg French Vanilla cake mix (1)
1/3 cup canola oil (75 mL)
2 large eggs (2)
1 1/2 tsp coconut extract (7 mL)
1/2 tsp nutmeg (2 mL)
3/4 cup chopped dried pineapple (175 mL)
1/3 cup sweetened shredded coconut, toasted* (75 mL) + 1/4 cup (60 mL) more for decorating cookies
To a large bowl, add cake mix, canola oil, eggs, coconut extract and nutmeg. Mix with a fork just until combined. Mix in pineapple and ⅓ cup (75 mL) coconut until evenly distributed. Cover and place in refrigerator for 30 minutes.
Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
Scoop cookie dough with a 1 Tbsp (15 mL) scoop and roll into balls. Transfer dough balls to baking sheets, placing them 2-inches (5 cm) apart.
Decorate each cookie with a piece of dried pineapple and sprinkle with additional toasted coconut.
Bake for 8 – 10 minutes, being careful not to let them brown. Cool for 5 minutes on baking sheets, then transfer to wire rack to cool completely.
When you get to know Canadian Canola, you just might fall in love.
