Enjoy these easy, eggless cookies, that are a refreshing change from chocolate, although don't get me wrong, there IS no replacement for chocolate! A summery twist perfect for all occasions!
1 cup butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup coconut milk (divided)
1 tsp vanilla extract
1/4 tsp salt
1 tsp baking soda
2 1/4 cups all purpose flour
1 cup diced dried pineapple
1 cup macadamia nuts, chopped
1 cup coconut (divided)
1 1/2 cup powdered sugar (for glaze)
Preheat your oven to 350 degrees. Line cookie sheets with silicone mats or parchment, or spray with nonstick cooking spray and set aside.
In your the bowl of your mixer or a large bowl cream together butter and both sugars until creamy. Add in 1/4 cup coconut milk, vanilla and salt, and baking soda, mix again until combined. Add in flour and mix just until the flour has been all mixed in. Scrape down the sides and fold in pineapple, nuts, and 1/2 cup coconut.
Scoop out on to cookie sheets and bake 9-12 minutes, depending on the size you make. (should make 3 dozen)
Let cool and then make glaze: Combine remaining 1/4 cup coconut milk, and powdered sugar. You may need to add a bit more of one ingredient or the other depending on the consistency you like. When you have drizzled them you can use remaining coconut and sprinkle the tops! Let stand so glaze hardens and...