Hummingbird Cookies
These fabulous cookies are perfect for all things Spring! A banana/pineapple spiced dough rolled in coconut and drizzled with a sweet pineapple glaze! Similar to a tropical banana bread!
Hummingbird Cookies
Ingredients
Instructions
Notes
I used unsweetened coconut flakes, but you can also use sweetened if you prefer.
Nutrition Facts
Calories
235.27Fat (grams)
11.12Sat. Fat (grams)
8.62Carbs (grams)
32.71Fiber (grams)
2.64Net carbs
30.05Sugar (grams)
17.36Protein (grams)
2.84Sodium (milligrams)
133.38Cholesterol (grams)
17.92Directions
1. In a medium bowl add flour, cinnamon, ginger, nutmeg, allspice, baking soda and salt. Whisk until combined. Set aside.
2. Add butter to a large bowl or the bowl of a stand mixer. Beat until smooth.
3. Add the sugars and beat until all is combined scraping down the sides when necessary.
4. Add eggs and vanilla. Mix on medium speed until light and fluffy.
5. Add mashed bananas and crushed pineapple.
6. Mix until combined.
7. Add the flour mixture and mix until just combined.
8. Cover dough and refrigerate for at least an hour.
9. Pre-heat oven to 350 degrees and line baking sheets with parchment paper.
10. Scoop 1-inch globs (golf ball size) of dough into the coconut.
11. Gently roll balls of dough in the coconut until covered and place on baking sheets.
12. Bake for 16-18 minutes until coconut is lightly browned.
13. Remove from oven. More to a wire rack and let cool completely before adding glaze.
14. Make the glaze. In a medium bowl add the powdered sugar and pineapple juice.
15. Whisk together until smooth, but still thick.
16. With a fork or an icing bag, drizzle the pineapple glaze over the cookies.
17. Let icing harden completely before storing.