Categories: Cookies
Ingredients
- 2 sticks of butter (1 cup, 1/2 pound) at room temperature
- 2 cups white granulated sugar
- 3 eggs, beaten
- 1 cup unsweetened applesauce (**Deb’s note: I used the little cups of Mott’s Fruitsations)
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 4 teaspoons cinnamon
- 1/2 teaspoon of freshly grated nutmeg (**Deb’s note: I used ground nutmeg from the bulk, it worked just fine)
- 1 teaspoon salt
- 20-ounce can crushed pineapple (very well drained)
- 1 cup golden raisins
- 1 cup chopped walnuts (measure after chopping) (**Deb’s note: I’m not a fan of walnuts so I didn’t use them)
- 3⅟₂cups flour (pack it down in the cup when you measure it)
- 1 cup coconut (shredded)
- 3 cups finely grated carrots
Directions
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Beat the butter, sugar, and eggs together until all 3 ingredients are thoroughly incorporated and the mixture is smooth, fluffy, and light yellow in colour.
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Pat off any excess liquid from the applesauce with a paper towel. Add the applesauce to your bowl and mix thoroughly.
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Mix in the vanilla extract.
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Blend in the baking soda, baking powder, cinnamon, nutmeg, and salt. Mix it well until the dough is smooth and is a uniform colour.
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Drain the excess liquid from the crushed pineapple. Using a wire mesh sieve, press the pineapple against the sieve to remove as much liquid as possible. Mix in the pineapple, golden raisins, and chopped walnuts (if using).
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Blend in the flour, a little bit at a time. If you try to dump it all in at once, the mixer will beat and puff up a cloud of flour dust and make a mess out of the bowl and your kitchen counter!
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Stir in the shredded coconut by hand.
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Stir in the grated carrots by hand. Mix well to make sure everything is distributed evenly and thorough incorporated.
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Cover the cookie dough with plastic wrap and chill in the fridge for at least 2 hours, or overnight.
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When you’re ready to bake, preheat the oven to 350°F, rack in middle position.
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Line your cookie sheets with parchment paper and put 12 dough balls on each sheet. You can use 2 spoons to scoop and drop the dough, a small icecream scoop, or your hands if you don’t mind getting your hands a bit messy. Shape the dough into rounds.
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Bake at 350°F for 12 minutes. Leave the cookies on the cookie sheets for a minute before transferring them to a cooling rack to cool.