…is actually in my thumbprint. Thumbprint cookies that is 😉 . But not just any boring ol’ thumbprint cookies of course. These little diamonds in the rough are virtual poster children for summer beach relaxing time (which I could really go for right now. I miss you summer. RIP 🙁 ). One bite of these piña colada thumbprint cookies and you’ll be transported to the tropical island of your dreams. Exotic pool boys fanning you with palm fronds, sand between your toes, warm sun on your face. Now this is the life.
And then you finish eating it all too fast and you come crashing back down to stupid cold weather and nobody fanning you (unless someone’s Dakota Fanning you by getting you to binge watch all her movies? That’s just not the same, and definitely nowhere near as good). How to solve this problem? Just grab yourself another cookie and enjoy your mini vacation of course! No one can deny that mini naps are great, but mini snacks? Even better! 😉
These cookies involve coconut in every way that I could possibly think of – coconut butter, coconut rum, a little coconut extract to really amp up the flavour, coconut oil, coconut milk powder in the filling and then, to cap it all off, both toasted and untoasted shredded coconut. So….if you’re a coconut hater, these are definitely not for you. But for all you sane people out there, it’s a total win on the coconut front! 😉 . What can I say? I clearly went coco-nuts.
Kevin and I just got back from a week long Caribbean cruise, so even though I made these ages ago, just seeing the images is making me want to make these again to try and bring back a little bit of that warm weather and tropical vibe. Have I mentioned how much I hate winter? ‘Cause seriously, me and winter are like SEFs (i.e. Sworn Enemies Forever). If I were a superhero, my arch nemesis would be Jack Frost. This can never happen though because I absolutely refuse to change my name to Summer. I have enough problems with Amber’s always being the b*#ch in movies, or pole dancers or just generally bimbos, I don’t need to change my name to “Summer Amber” or something and double up on that perception (no offence of course if you’re name is Summer, but I know you already feel my pain. For all you “Candy’s” out there, I really feel your pain. Your parents should clearly have their heads examined. Also, if they’ve every told you that you were their favourite child, they’re clearly lying to you. No one would do that to a person they like 😉 ).There’s a “Co-lada” flavour packed into each bite sized cookie, so you’re definitely going to want to put the cherry on top of your day by indulging in a little alternative to your evening cocktail. Chew on my friends, chew on.
Yield: 2 dozen cookies
Ingredients
Cookies:
- 1 cup pastry flour
- 1/2 cup all-purpose flour
- large pinch of salt
- 1/4 cup vegan butter
- 1/4 coconut butter
- 1/4 cup icing sugar
- 1 1/2 tablespoons rum (or coconut rum if you have it to make it super coconutty)
- 1/4 teaspoon coconut extract
- 2 tablespoons coconut oil
- 1 cup icing sugar
- 2-3 tablespoons rum
- 1 cup untoasted coconut
- 1 cup toasted coconut
- 2 dozen maraschino cherries (optional), drained and patted dry
Filling:
- 1/2 cup pineapple puree
- 1 cup dried pineapple soaked overnight in a mix of rum and a bit of maple syrup, then pureed in a blender or food processor
- 1 tablespoon brown sugar
- 1/4 cup vegan butter
- 2 tablespoons vegan cream cheese
- 1 teaspoon vanilla
- 2 cups icing sugar
- 1/4 cup coconut milk powder
- large pinch salt
- 1-2 tablespoons rum
- 1-2 tablespoons pineapple juice
Directions
- Preheat oven to 325F and line 2 baking sheets with silpat or parchment paper (or grease).
- In a medium-sized bowl, sift together both flours and salt.
- In a large bowl, using a hand mixer, beat together butter, coconut butter, sugar, 1 1/2 tablespoons rum, coconut extract and coconut oil until smoothly combined.
- Gradually beat in the flour mixture until dough form. If it becomes too dry, drizzle in a bit more rum or non-dairy milk.
- Place tablespoon-sized mounds of dough on your baking sheet about an inch or two apart. Press thumb into the centre of each cookie.
- Bake cookies for 10 minutes, flipping tray halfway through, until barely browning (if at all) at the edges.
- While cookies are baking, make filling by beating together in a small bowl the pineapple puree,cream cheese, vanilla and brown sugar. Slowly beat in icing sugar and coconut milk powder. Add salt. Beat in rum and pineapple juice until filling consistency is achieved.
- Make glaze by sifting 1 cup icing sugar and slowly whisking in rum (or non-dairy milk if you prefer less alcohol) until glaze consistency is achieved.
- Place untoasted coconut in a bowl. Dip the bottom of each cookie (basically everywhere but the thumbprint part) in your rum glaze, then dip in untoasted coconut.
- Fill cookies with pineapple filling, sprinkle with toasted coconut and top with a maraschino cherry if desired.
- Store in the refrigerator.
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