Tropical Fruit & Rum Cookies
These Tropical Fruit and Rum cookies start out by soaking dried tropical fruit in flavourful rum, and just get even better from there!
Servings: 24 Large Cookies
Calories: 156kcal
Equipment
- 2 Baking Sheets
Ingredients
- 3 cups Mixed Dried Fruit*
- 1 cup Shredded Coconut
- 1 cup Amber Rum **
- ¼ cup Butter
- ¼ cup Dark Brown Sugar
- 2 Large Eggs
- Finely grated zest of 1 lemon
- 1 cup All-Purpose Flour
- ½ tsp. Baking Soda
- ½ teaspoon Salt
- ½ lb. Unsalted Cashews chopped
Instructions
- A day or two before baking the cookies, chop dried fruits into pieces, mix in rum, and cover.
- Preheat oven to 325F. Line baking sheets with parchment paper, or coat well with baking spray.
- Strain dried fruit mixture, leaving it in your sieve to drain while you prepare the rest of the cookie batter.
- Cream butter and sugar until light and fluffy. Add eggs and zest, continue beating until eggs are fully incorporated and mixture is once again smooth and fluffy.
- In a separate bowl, combine flour, baking soda, and salt. Add to the butter & sugar mixture, beat gently until well combined. Add strained fruit and cashews to the cookie batter, mix well.
- Use a tablespoon, cookie scoop, or small ice cream scoop to drop rounded spoonfuls of the batter onto prepared baking sheets.
- Bake for 15-20 minutes, until golden brown.
- Allow to cool on sheets for 5 minutes or so, before gently transferring to baking racks to finish cooling.
- Once cookies are cool, keep them stored in airtight containers.
Notes
* I used a combination of dried papaya, dried pineapple, some banana chips (I’d smashed them up a bit), and golden raisins.
** I prefer amber rum for this, but it would also work really well with spiced rum or dark rum!
Nutrition
Calories: 156kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 111mg | Potassium: 123mg | Fiber: 1g | Sugar: 7g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg