Coconut, pineapple, and rum is as delicious a combination in an easy-to-make sandwich cookie as it is in a tropical drink. You can do these cookies without the filling too.
Yield: 4 dozen
Active time: 25 minutes
Start to finish: 3 hours, including 2 hours to chill dough
1 cup sweetened shredded coconut
11/4 cups (20 tablespoons) soy margarine, softened, divided
1/3 cup granulated sugar
1 teaspoon rum extract
2 cups all-purpose flour
1/2 teaspoon salt
Colored sugar crystals (optional)
11/4 cups confectioners’ sugar
2 tablespoons dark rum
3 tablespoons finely chopped dried pineapple
1. Preheat the oven to 325°F. Place coconut on a baking sheet, and toast for 10 to 12 minutes, stirring occasionally, or until flakes are lightly browned. Remove coconut from the oven, and set aside. Turn off the oven.
2. Combine 1 cup margarine, granulated sugar, and rum extract in a mixing bowl, and beat at low speed with an electric mixer to blend. Increase the speed to high, and beat for 3 to 4 minutes, or until light and fluffy. Slowly add flour and salt to the margarine mixture, and beat until soft dough forms. Beat in cooled coconut.
3. Place dough on a sheet of waxed paper, and form it into a log 21/2-inches in diameter. Refrigerate dough covered in plastic wrap for 2 hours, or until firm, or up to 2 days.
4. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
5. Cut chilled dough into 1/4-inch slices using a sharp serrated knife, and arrange them on the baking sheets. Decorate cookies with sugar crystals, if using.
6. Bake cookies for 10 to 12 minutes, or until edges are brown. Cool cookies for 2 minutes on the baking sheets, and then transfer cookies to racks to cool completely.
7. For filling, combine confectioners’ sugar, remaining margarine, and rum in a mixing bowl, and beat at low speed with an electric mixer to combine. Increase the speed to high, and beat for 2 to 3 minutes, or until light and fluffy. Stir in pineapple.
8. Place 1 teaspoon of filling on the flat side of half of cookies, and top with the flat side of another cookie. Refrigerate cookies for 15 minutes to firm filling.
Note: Keep unfilled cookies in an airtight container, layered between sheets of waxed paper or parchment, at room temperature for up to 5 days.
Variations:
Substitute pure vanilla extract for the rum extract, and substitute finely chopped candied orange peel for the dried pineapple.
Substitute almond extract for the rum extract, and substitute unsweetened cocoa powder for the dried pineapple.