Sharon Tyler Herbst says these cookies are “redolent of rum” and that they are. Big time. They are yummy and rummy. She also says they “are reminiscent of the popular Caribbean pineapple-coconut drink” from which they take their name in her book, but you know? I don’t think I’ve ever had a piña colada. I remember sipping a sample of someone else’s once upon a time, but I think that was at a Chinese restaurant and so not likely to be authentically Jamaican. And it was a very long time ago.
These are delicious, although, by a hair, not among our favorites in the book. The recipe calls for an 8 oz can of crushed pineapple, and uses a little of the juice the pineapple is packed in for the yummy rummy glaze. There is also a cup of coconut, and plenty of butter, sugar and vanilla. They are easy to make, but I’m a little nervous about what the teachers will smell when Kate pulls one out of her lunchbox as she eats lunch in class. Not exactly Mom-of-the-year cookies. Unless, of course, you are interested in that sort of behavior.