Hawaiian Mood Cookies and Cupcakes (VEG RECIPE)

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Step 5:




Add the egg and continue to stir until smooth again.
Add the dry ingredients slowly, continuing to stir until smooth.
Finally, mix into the dough, until evenly distributed, the coconut,
cherries, and pineapple.

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Step 6:








Place dollups of heaping teaspoons of dough, about 2 inches

apart, onto a parchment-lined or greased cookie sheet.

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Step 7:





Put a halved maraschino cherry in the center of the

top of eachdollup with the cut-side down (optional).Bake

for 15 minutes or until the cookies have a light brown color
all over. Allow to cool a few minutes before removing them
fromthe sheets. Don't stack the cookies until they are at room

temperature (or they will stick to each other).

To make mini-cupcakes instead of cookies:

Put dollops of the dough in mini-cupcake cups in a mini-cupcake baking [COLOR=#2B65B0 ! important][/COLOR] the cups are 3/4 full (about a heaping teaspoon). Put a halved maraschino cherry in the center of the top of each with the cut-side down. Bake for the same length of time as for the cookies, 15 minutes or until the tops are very light brown.

A comment about storage:

The cookies don't store well, so it is best to make them fresh. When kept for several days at room temperature in a loosely-closed container, the cookies become much softer and sticky. However, they still taste great! If you make the mini-cupcakes, then storage is not a problem and the cupcakes don't stick to each other with time and won't be sticky to the touch (because of the paper cup).