Pineapple Coconut Eggless Cookies is my favorite and easy to prepare. Homemade Pineapple Coconut Eggless Cookies are filled with pineapple and coconut. Nastar or pineapple-filled cookie is one of the classic popular cookies in Indonesia. You will see it everywhere during Christmas, I added coconut with pineapple and Pineapple Coconut Eggless Cookies taste really delicious.

Pineapple Coconut Eggless Cookies are crispy outside and creamy, soft pineapple coconut filling inside. These are best-ever pineapple coconut filled cookies. Pineapple Coconut Eggless Cookies are buttery, crumbly and melt-in-your-mouth. My kids and family love this cookies, kids said this is the best ever cookies and we love it, you can’t imagine it was all vanished within a day.

Ingredients:

For Filling

• 1 Pineapple (Peeled & Cubed)

• 1 cup Dry Coconut Powder

• 1 cup Sugar

• ¼ tsp Vanilla Extract

For Cookie Dough

• 2 ½ cup All Purpose flour

• ¼ tsp Baking Powder

• 1 cup Melted Butter

• 1 cup Powder Sugar

• ½ tsp Vanilla Extract

• 1 tbsp Milk

Method:

For Filling

1. Blend pineapple cubes into a blender or food processer.

2. Take a deep pan. Add the blended pineapple and stir it for 5 minutes. Now add sugar, vanilla extract, coconut powder and mix well. Make a thick mixture, it will take 8-10 minutes to thickening, cook it on low to medium flame.

3. Once it will thick and leaving the bottom of your pan, switch of the flame, remove it into a bowl and keep aside in a refrigerator.

For dough

1. Take a mixing bowl. Add melted butter, powder sugar, vanilla extract and mix well with a spoon till creamy texture.

2. Now shift the flour, baking powder into the butter mixture and mix well. Add milk and make a dough, do not knead too much.

3. Cover the dough and keep inside a refrigerator for 1 hour.

Process

1. Preheat an oven on 350 F/180 C temperature.

2. Remove the dough and prepared filling from the refrigerator. Make small-small sized balls from the dough.

3. Now take one ball and make small round disk, put the filling on the center of the disk, cover it with edges, and make it small ball, press it lightly with your palm, flatten it little bit.

4. Take a baking tray, place the cookie sheet and arrange the prepared balls on it. Use same process for remaining balls, then bake it for 17-20 minutes till golden brown.

5. Now remove it from the oven and arrange it on the cooling rack, once it will be cooled down store it into an air tight container.

Tips:

• You can store into an air tight container up to 15-20 days without refrigerate.

• You can use whole wheat flour instead of all purpose flour.

• Do not bake on high temperature, otherwise it won’t be crispy.

• You can add any flavor in your cookie dough like cardamom powder, rose essence, etc…





Pineapple Coconut Eggless Cookies Print Pineapple Coconut Eggless Cookies is my favorite and easy to prepare. Homemade Pineapple Coconut Eggless Cookies are filled with pineapple and coconut. Nastar or pineapple-filled cookie is one of the classic popular cookies in Indonesia. You will see it everywhere during Christmas, I added coconut with pineapple and Pineapple Coconut Eggless Cookies taste really delicious. Author: Binjal Pandya Recipe type: Baking & Sweet Cuisine: World Ingredients For Filling 1 Pineapple (Peeled & Cubed)

1 cup Dry Coconut Powder

1 cup Sugar

¼ tsp Vanilla Extract For Cookie Dough 2 ½ cup All Purpose flour

¼ tsp Baking Powder

1 cup Melted Butter

1 cup Powder Sugar

½ tsp Vanilla Extract

1 tbsp Milk Instructions For Filling Blend pineapple cubes into a blender or food processer. Take a deep pan. Add the blended pineapple and stir it for 5 minutes. Now add sugar, vanilla extract, coconut powder and mix well. Make a thick mixture, it will take 8-10 minutes to thickening, cook it on low to medium flame. Once it will thick and leaving the bottom of your pan, switch of the flame, remove it into a bowl and keep aside in a refrigerator. For dough Take a mixing bowl. Add melted butter, powder sugar, vanilla extract and mix well with a spoon till creamy texture. Now shift the flour, baking powder into the butter mixture and mix well. Add milk and make a dough, do not knead too much. Cover the dough and keep inside a refrigerator for 1 hour. Process Preheat an oven on 350 F/180 C temperature. Remove the dough and prepared filling from the refrigerator. Make small-small sized balls from the dough. Now take one ball and make small round disk, put the filling on the center of the disk, cover it with edges, and make it small ball, press it lightly with your palm, flatten it little bit. Take a baking tray, place the cookie sheet and arrange the prepared balls on it. Use same process for remaining balls, then bake it for 17-20 minutes till golden brown. Now remove it from the oven and arrange it on the cooling rack, once it will be cooled down store it into an air tight container. Notes • You can store into an air tight container up to 15-20 days without refrigerate.

• You can use whole wheat flour instead of all purpose flour.

• Do not bake on high temperature, otherwise it won’t be crispy.

• You can add any flavor in your cookie dough like cardamom powder, rose essence, etc… 3.5.3208

Pineapple Coconut Eggless Cookies was last modified: by