The ground banana chips and the fine ground coconut are actually a by-product of a kitchen FAIL(!) I had attempted to make nut-free Macarons by grinding my own flours made from banana chips and unsweetened coconut flakes. FYI, grinding coconut flakes in a food processor yields coconut butter, NOT coconut flour, and ground banana chips don't really have flour-like qualities.....go figure. Needless to say my Macarons were a flop...they were more of banana and coconut flavored meringues. Good thing I saved the pulverized crumbs in Ziploc bags from my failed Macarons, or I never would have had the idea to make these cookies!
If a blondie is the opposite of a brownie, then these are the opposite of chocolate chip cookies......I don't really know how to describe them......this would be more of a summery cookie.....do you know what I mean? Chocolate chips usually take on the dominate flavor in chocolate chip cookies. In these cookies the banana, coconut, pineapple, and white chocolate have a nicer balance with the cookie dough base. The flavors all mesh well together, they all mellow well....the Jack Johnson of cookies!! The banana chips and coconut are distributed through the cookie dough, the pineapple chunks and white chips are little lumps of yummy, like the good chunks you dig for in a Ben & Jerry's.
I slightly adapted Nestle's classic chip cookie recipe by using bread flour and adding some cornstarch for a chewier softer, cookie. I learned this from Averie Sunshine, at AverieCooks.com. I made her chewy chip and chunk cookies - they were da' bomb!! Who would have thunked that adding a little bit of cornstarch would lend a chewy, soft baked cookie?
This recipe makes a half batch of cookies; 14, (good-sized) 3" cookies. It can easily be doubled, or the cookies could be rolled smaller to suit your needs. I eyeballed the dough and rolled them out roughly all the same size...until I got to my last one; it was a little bit bigger than the rest. I did the only rational thing: I ate a bit of the dough to make the last cookie dough ball uniform in size.
To me, these are best when fully cooled; if making at night, the next morning is prime cookie-eating time. I don't know the chemistry behind it, but once fully cooled they taste better. Of course, I do eat one hot from the oven each time....solely for the sake of comparison.
Print THIS Recipe!
Tropical White Chip/Moving Day Cookies, adapted from Nestle & Averie's Cookies
makes 14, 3 inch cookies
1 stick of butter, softened to room temperature
1/4 cup, plus 2 TBS white sugar
1/4 cup, plus 2 TBS packed dark brown sugar
1 tsp vanilla extract
1 egg, beaten
1 cup bread flour
6 TBS fine ground banana chips (to the consistency of graham cracker crumbs)
6 TBS fine ground unsweetened coconut flakes
1/2 tsp baking soda
1 1/2 tsp corn starch
1/2 tsp salt (omit if using salted butter)
1/4 cup chopped dried pineapple pieces (roughly the size of raisins)
1/2 cup white chocolate chips
Whisk together the flour, ground banana chips, ground coconut, baking soda, cornstarch, and salt. Set aside.
Cream the softened butter with the sugars until smooth and well combined. Stir in vanilla extract and beaten egg. Stir well until fluffy and well combines.
Add flour mixture into the butter mixture, stir gently to combine, fold to incorporate the flour without overmixing. For the last few turns, add in the dried pineapple pieces and chocolate chips.
Put cookie dough in the freezer for a few minutes while the oven heats up to temperature & set oven to 350 degrees.
When oven is ready, remove dough from freezer and roll golfball-sized balls of dough onto parchment or foil lined baking pans. Space balls 4-5 inches apart, bake for 10-12 minutes, or until edges a golden brown.
Cool in pan for 5 minutes, then place cookies on a wire rack to finish cooling.
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