Packed with banana, coconut, and warm spices, these easy cookies taste just like classic hummingbird cake.
Makes about 30
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup firmly packed light brown sugar
- 1 large egg
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ⅔ cup crushed pineapple, drained, 2 tablespoons juice reserved
- ½ cup mashed ripe banana
- 1 teaspoon vanilla extract
- 3 cups sweetened flaked coconut
- 1 cup confectioners’ sugar
- In a large bowl, beat butter, granulated sugar, and brown sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well.
- In a medium bowl, whisk together flour, baking soda, cinnamon, salt, ginger, nutmeg, and allspice. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Beat in pineapple, banana, and vanilla. Cover and refrigerate until firm, about 2 hours.
- Preheat oven to 350°. Line baking sheets with parchment paper.
- Shape dough into 1-inch balls. Roll each ball in coconut. Place 2 inches apart on prepared pans.
- Bake until lightly browned around the edges, about 17 minutes. Let cool on pans for 3 minutes. Remove from pans, and let cool completely on wire racks.
- In a small bowl, whisk together confectioners’ sugar and 2 tablespoons reserved pineapple juice. Drizzle over cookies.
Want more holiday cookie inspiration? Find that and more in our Best of Holiday Baking issue.