6 ounces vanilla wafers
1 cup almonds (untoasted), finely ground.
1 cup shredded coconut plus one additional cup for coating
3 T confectioner’s sugar
8 ounce can of pineapple (can be whole rings, chunks or crushed)
¼ cup Malibu Coconut Flavored Rum
For the cookies…
1) In a food processor, pulse vanilla wafers, almonds and one cup coconut until the consistency of panko bread crumbs. Stir in 3 T confectioner’s sugar and set aside.
2) Open can of pineapple. Reserve juice and set aside. Pulse pineapple chunks in food processor until the consistency of apple sauce.
3) Whisk together rum and pineapple juice. In a medium sized bowl, combine vanilla wafer mixture, pineapple puree and rum mixture until well integrated. Refrigerate in a plastic container for at least 2 hours—but preferably overnight to let the flavors settle in.
4) Pulse remaining cup of coconut in food processor for 10 seconds. Sprinkle remaining cup of coconut in an even layer on a plate. Remove dough from refrigerator and roll into 2 inch balls. Roll balls in coconut.
5) Place balls on a parchment lined cookie sheet. Place cookie sheet in refrigerator for 30 minutes until balls are chilled and firm to the touch. Chilling them before baking will make the balls have a nice crust on the outside when baked.
6) Preheat oven to 425 degrees F. Bake cookies for 16-20 minutes, rotating periodically. You may also want to flip the balls over if you notice the bottoms getting too brown. The cookies are done once the tops are toasted and cookies are slightly firm to the touch. You don’t want them to super firm as they would solidify more while cooling.
Yields around 48 cookies.