tropical jumbles

Name: Tropical Jumbles
Prep time: 20 min
Cook time: 10 min
Yield: 12
Cuisine: Hawaiian/Polynesian
Ingredients: - 6 tbsp butter; - 1/3 c evaporated milk; - 1/4 c sugar; - 2 tbsp honey; - 1 c natural sliced almonds; - 3/4 c dried pineapple, chopped to small pieces (or pulse in food processor); - 1/2 c dried banana slices, also chopped or pulsed; - 1/4 c. shredded coconut; - 1/4 c. all purpose

(2 RATINGS)

24 Pinches 3 Photos

Cynthia Weaver

Woodbury, TN

Updated on Dec 17, 2013

I keep dried fruits around all year long, so it was natural to make a cookie for the holidays that incorporated my favorite dried fruit flavors.

Rate

prep time 20 Min

cook time 10 Min

method Bake

yield 12 (2 cookies per serving)

Ingredients

- 6 tbsp butter
- 1/3 c evaporated milk
- 1/4 c sugar
- 2 tbsp honey
- 1 c natural sliced almonds
- 3/4 c dried pineapple, chopped to small pieces (or pulse in food processor)
- 1/2 c dried banana slices, also chopped or pulsed
- 1/4 c. shredded coconut
- 1/4 c. all purpose

How To Make tropical jumbles

Step 1

In med. saucepan, combine butter, evap. milk, sugar and honey, bring to a boil, stirring occasionally. Remove from heat and stir in the fruit and coconut. Stir in the flour. Drop by rounded teaspoon about 3 inches apart onto a greased and floured cookie sheet (or use a silicone baking mat). Spread the batter out to about 3 inch circle and bake at 350 F for 8 minutes. Edges will brown slightly. Cool for a minute and transfer to waxed paper. Cool thoroughly.

Step 2

For an added touch: melt 1/4 c. semi-sweet chocolate morsels or white chocolate pieces with 2 TBSP shortening and spread on the bottom of each cookie after thoroughly cooled. Store in cool place with wax paper between layers.
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