Tropical Fruitcake Cookies

Tropical Fruitcake Cookies

Ingredients

1/2 (8 1/4-ounce) package store-bought, refrigerated sugar cookie dough

1/4 cup fine-chopped pecans

1/4 cup chopped dried mango

3 tablespoons well-squeezed canned crushed pineapple, juice reserved

1 cup shredded unsweetened coconut

1/2 cup confectioners' sugar

Method

Preheat the oven to 350 degrees.

In a large bowl, mix together the cookie dough, pecans, mangoes and pineapple.

Place the coconut in a large, wide bowl. Drop 1/2 tablespoon balls of dough, one at a time, into the coconut, turning each ball until well coated. Place the cookies 1 1/2 inches apart on a large, ungreased baking pan.

Bake 10 to 12 minutes or until golden. Let the cookies stand several minutes to firm up before transferring them to a wire rack to sit 30 minutes to cool completely.

In a small bowl, stir together the confectioners' sugar and enough of the reserved pineapple juice (about 1 tablespoon) to make a thick glaze. With a fork, drizzle lines of the glaze across the cookies. Let them stand 15 minutes until the glaze sets.

Makes 24 cookies.