Aka – Pineapple, ginger, coconut rum cookies
So I’ve done Outlook and Yahoo (which is going to get an update in about 8 weeks when my homemade blueberry extract is ready). So it’s on to the Gmail cookie!
Gmail is mostly fine to code for. There are a couple of quirks to watch out for, but the biggest issue email marketers know to watch out for is how large your emails are. Gmail will cut off your email if the file size is too large. Kind of like how you’ll be cut off if you have too many of these cookies. There’s almost a quarter of a cup of rum in them 😁
This was a lot of research that ended up in a delicious cookie. I don’t even know what recipe to reference as I think I had about 3 or 4 that I pulled from. One of them had cherries, which was a no go. I also had several different versions before landing on these based on my taste testers who declared them best when they had the actual chunks of pineapples in them.
The secret is re-hydrating the pineapples with the coconut rum. I got dried pineapple rings and then cut them into chocolate chip sized pieces. Then I covered them with coconut rum, and heated them in 30 second bursts in the microwave for a total of 2 minutes. Then I let them soak for about 2 hours in the rum. (a) to cool off and (b) to soak up all the rummy goodness.
Then I folded them in with the batter at the end like you would chocolate chips. After chilling the dough for about an hour, you can roll them up in balls and roll them in coconut for an extra yummy finish.
1 cup cut dried pineapple rings (about chocolate chip sized)
½ cup coconut rum (+ more to make sure pineapples stay covered)
10 ½ tbsp butter (softened)
1 cup brown sugar
⅓ cup sugar
1 tsp vanilla
3 tbsp coconut rum
1 tsp ginger
½ tsp baking powder
½ tsp baking soda
2 ½ cups flour
- Mix pineapples and 1/2 cup rum. Add more rum if necessary to completely cover the pineapples.
- Microwave for 2 minutes in 30 second intervals mixing between intervals (and adding more rum as necessary). Then set aside and soak for about 2 hours.
- Mix the butter for 2 minutes to make sure it’s nice and creamy.
- Add the sugars mix for 4 minutes to combine well. Scrape the sides of the bowl down often.
- Add eggs one at a time, vanilla, and coconut rum and mix for another 2 minutes.
- While that is mixing (or after you’ve mixed it) mix the flour, baking powder, baking soda, and ginger.
- Add 1/2 of the dry ingredients to the wet ingredients and mix just until combined (15 – 30 seconds), then add the 2nd half and mix again.
- Drain the pineapples and then fold in to the dough.
- Cover and chill the dough for at least 2 hours, or leave it in the fridge over night.
- Roll a tablespoon of dough into a ball and roll in coconut flakes. Place cookies about 2 inches apart and bake for 10-12 minutes.
- Allow to cool on cookie sheets and then transfer to wire rack to cool completely. The pineapples can sometimes hold on to the heat longer than you expect, so make sure to give the cookies some extra time to be sure they’re cool enough to eat.