Tropical Jumbles

Cynthia Weaver


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.


★★★★★ 2 votes

12 (2 cookies per serving)
20 Min
10 Min


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  • ·
    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


  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.
  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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