These cute little cookies burst with the tropical flavours of pineapple jam and coconut flakes.
We made them vegan and sugar-free for a healthier twist on the classic Indonesian sweet treat.
Pineapple is actually a berry.
In a blender, blitz peeled pineapple with ground cloves and cinnamon to make a smooth purée.
Simmer the pineapple purée over low heat for 30 minutes while stirring.
Next, whisk the starch with a bit of cold water in a bowl until it's dissolved.
Add in the slurry and whisk until the jam starts to thicken. Remove the jam from the heat, stir until glossy, and then refrigerate for 15 min.
Combine the flour with applesauce and nut butter in a bowl.
Work the ingredients into a smooth, pliable, and slightly sticky dough.
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For each cookie, roll a 30g (1 oz) piece of dough into a ball and flatten it down to an 8 cm (3″) disc, keeping the edges thinner than the centre.
Then, spoon 10g (0.3 oz) of cold pineapple jam in the centre of the dough wrapper.
Finally, fold the dough edges over the filling and pinch them together to seal the cookie.
Place the cookies seam side down on a baking tray and press down to give them a dome shape.
Bake the cookies at 180°C (355°F) for 15 minutes and transfer them onto a wire rack to cool down.
Once they are cold enough to handle, brush the cookies with maple.
Finally, coat them with dry coconut flakes and enjoy.
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