Best 3 Rainforest Cookies Recipes

Indulge in the delightful world of Rainforest Cookies, a vibrant medley of flavors inspired by the lush rainforests of the world. These cookies, with their captivating green hue, are a feast for both the eyes and the taste buds. Discover a symphony of flavors and textures in each bite, with hints of coconut, lime, and pineapple, perfectly balanced by sweet white chocolate chips and tangy dried cranberries. This article presents a collection of three irresistible Rainforest Cookie recipes, each offering a unique twist on this tropical treat. Embark on a culinary adventure and let the vibrant flavors of the rainforest transport you to a world of pure indulgence.

Here are our top 3 tried and tested recipes!

SWEETHEART COOKIES

Sweetheart Cookies image

These rounds filled with fruit preserves were blue-ribbon winners at the county fair two years running. A family favorite, they never last beyond December 25! —Pamela Esposito, Smithville, New Jersey

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 6

Ingredients

3/4 cup butter, softened
1/2 cup sugar
1 large egg yolk, room temperature
1-1/2 cups all-purpose flour
2 tablespoons raspberry or strawberry preserves
Confectioners' sugar, optional

Steps:

Preheat oven to 350°. In a bowl, cream butter and sugar. Add egg yolk; mix well. Stir in the flour by hand. On a lightly floured surface, gently knead dough for 2-3 minutes or until thoroughly combined. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indention in the center of each. Fill each with 1/4 teaspoon preserves. , Bake for 13-15 minutes or until edges are lightly browned. Remove to wire racks. Dust warm cookies with confectioners' sugar if desired. Cool.

Nutrition Facts : Calories 102 calories, Fat 6g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 46mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

RAINFOREST COOKIES

Rainforest Cookies image

This came from a cooking newsgroup I lurk in occasionally. Since it features coconut, and that's our ingredient of the month, I thought it was a timely recipe. They re soft butter cookies filled with all the tropical goodies, pineapple, macadamia nuts, and of course, coconut.

Provided by bayou-mimi

Categories Dessert

Time 32m

Yield 36 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup sugar
1/2 cup soft baking butter with canola oil
1 (8 ounce) can crushed pineapple with juice, well drained
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 (3 1/4 ounce) jar macadamia nuts, chopped
3/4 cup sweetened flaked coconut

Steps:

Heat oven to 350°F Combine sugar and Soft Baking Butter with Canola Oil in large bowl.
Beat at medium speed until creamy.
Add pineapple and vanilla; continue beating until well mixed.
Reduce speed to low; add flour and baking powder.
Beat until well mixed.
Stir in nuts and 1/4 cup coconut by hand.
Shape dough into 1-inch balls; dip top of each cookie into remaining coconut.
Place 2 inches apart onto ungreased cookie sheets.
Bake in oven 12-15 minutes or until set.

CASSIS CRISPS

Cassis Crisps image

Crème de cassis is a black currant-flavored liqueur. Chambord, a raspberry-flavored liqueur, makes a fine substitute.

Yield makes about 2 1/2 dozen

Number Of Ingredients 8

Ingredients

2 3/4 cups sifted all-purpose flour, plus more for work surface
2 teaspoons baking powder
1/2 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1/4 cup crème de cassis
Coarse sanding sugar, for sprinkling

Steps:

Sift together flour, baking powder, and salt into a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes.
Add eggs and crème de cassis, and mix until combined. Add flour mixture, and mix on low until smooth. Divide dough in half, and wrap each in plastic; refrigerate until cold, about 1 hour.
Preheat oven to 350°F. Working with one half at a time, roll out dough on a lightly floured surface to 1/4 inch thick, and cut into 3-inch squares. Space 2 inches apart on baking sheets lined with parchment paper, and sprinkle with sanding sugar. Reroll scraps; repeat with remaining dough.
Bake cookies until golden brown all over, 12 to 15 minutes, rotating sheets halfway through. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 3 days.

Tips:

Mise en Place: Before you start baking, make sure you have all of your ingredients and tools ready to go. This will make the baking process much smoother and easier.
Measure Accurately: Be precise when measuring your ingredients. Using the correct measurements will ensure that your cookies turn out perfectly.
Use High-Quality Ingredients: The better the ingredients you use, the better your cookies will taste. Choose high-quality chocolate, butter, and flour.
Chill the Dough: Chilling the dough before baking helps to develop the flavor and prevents the cookies from spreading too much in the oven.
Bake at the Right Temperature: Make sure to preheat your oven to the correct temperature before baking the cookies. This will help them to bake evenly.
Don't Overbake the Cookies: Rainforest cookies should be soft and chewy, not hard and crunchy. Bake them for just until the edges are set and the centers are still slightly soft.

Conclusion:

Rainforest cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their vibrant colors and unique flavor, these cookies are sure to impress your friends and family. So next time you're looking for a fun and festive cookie recipe, give rainforest cookies a try!