Hummingbird Cookies

Makes about 30

Drizzled with Pineapple Glaze

1/2 cup unsalted, butter, softened

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1 large egg

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1/8 teaspoon ground allspice

2/3 cups crushed pineapple, drained,

  and 2 Tablespoons juice reserved

1/2 cup mashed ripe banana

1 teaspoon vanilla extract

3 cups sweetened flaked coconut

1 cup confectioners sugar

In a large bowl, beat butter and sugar with a mixer on medium speed until fluffy, stopping to scrape the sides of the bowl.  Add egg; beat well.  In a medium bowl, whisk together flour, baking soda, cinnamon, salt, ginger, nutmeg, allspice.  Add flour mixture, pineapple, banana, add vanilla to butter mixture, beating just until combined. Cover and refrigerate until firm, about 2 hours.

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.

Shape dough into 1-inch balls.  Roll each ball in coconut.  Place two inches apart on prepared pan.

Bake until lightly browned around edges, about 16-18 minutes.  Let cool on pans foe 3-4 minutes.  Remove from pans, and let cool completely on wire racks.

In a small bowl, whisk together confectioner’s sugar and 2 Tablespoons reserved pineapple juice.  Drizzle over cookies.