recipe from Lisa@The Cutting Edge of Ordinary
adapated from a recipe at Eat at Home Cooks
Yields 30 cookies
1 stick butter, softened
1 box white cake mix
2 tablespoons flour
8 oz crushed pineapple, drained well and reserve the juice
¾ cup coconut (toasted)
For the glaze
1 1/2 - 2 cups powdered sugar
Reserved pineapple juice
1/2 tsp. coconut extract
Heat the oven to 350.
In a large bowl cream together the butter and the eggs. Add in the cake mix and drained, crushed pineapple. Mix until just combined. Stir the coconut in by hand. Chill batter for a half hour, then drop by rounded tablespoon on a parchment lined baking sheet 2 inches apart. I returned the batter to the fridge in between each batch. Bake for 11 – 13 minutes of just until the tops turn slightly golden. Let cookies sit for 3 minutes on the baking sheet, remove to cooling rack to cool completely.
For the glaze:Place the powdered sugar in a bowl. Add just enough of the reserved pineapple to get it to a dunkable consistency. Dunk the tops of each cookie into the glaze and place on cookie rack until glaze sets.