Inn at Ellis River’s Paradise Falls Cookies
Featured at the 2010 Inn to Inn Cookie Tour, these cookies are named for one of the most beautiful waterfalls in the White Mountains ~ one bite and you’ll think you are in Paradise, or at least back at the inn!
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup sugar
- 3/4 cup light brown sugar
- 1 egg
- 2 teaspoons pure vanilla
- 1 8 oz can crushed pineapple, drained & squeezed
- 2 tablespoons pineapple juice (from canned pineapple)
- 3 cups flour
- ½ tsp baking soda
- ½ cup macadamia nuts, lightly toasted and chopped
- 1 cup finely shredded coconut for rolling
Directions
Preheat oven to 350 degrees. In a large bowl with an electric mixer, cream together butter and sugars. Add egg and vanilla, crushed pineapple, and pineapple juice and beat at medium speed until smooth. Add flour, baking soda and nuts and beat on low speed until just combined. Do not over-mix. Drop by rounded tablespoons into the coconut. Roll balls in coconut and place onto parchment paper lined cookie sheet approximately 1 ½ inches apart. Bake for 22-24 minutes or until cookies begin to turn lightly brown on edges. Transfer immediately to a cooling rack. Yield: 3 dozen
