Ambrosia Cookies

Ambrosia — food of the gods, and food of the Southern United States. My grandmother used to serve it at every meal...
Staff Writer
cookies

Allan Penn

Ambrosia — food of the gods, and food of the Southern United States. My grandmother used to serve it at every meal except breakfast. Typically, it consists of coconut, mandarin oranges, marshmallows, pineapple, nuts, and whipping cream, but she made it with whipped topping, fruit cocktail, coconut, and pineapple. She never used oranges and only added nuts during pecan season. In honor of Ambrosia Day and my grandma, here’s a cookie modeled after her famous salad.

Ingredients

  • 2  Cups  all-purpose flour
  • 1  Teaspoon  baking powder
  • 1/2  Teaspoon  baking soda
  • 3/4  Teaspoons  salt
  • 1  Cup  unsalted butter, room temperature
  • 1  Cup  minus 1 tablespoon granulated sugar
  • 1  Cup  firmly packed light brown sugar
  • large eggs
  • 1 1/2  Teaspoon  vanilla extract
  • 1 1/2  Cup  quick-cooking oats
  • 1  Teaspoon  lemon zest
  • 3/4  Cups  chopped dried pineapple
  • 1  Cup  sweetened flaked coconut
  • 1  Cup  pecans, toasted and finely chopped

Directions

Preheat the oven to 350 degrees and place a rack in the center. Have ready 2 ungreased baking sheets.

Mix the flour, baking powder, baking soda, and salt together in a medium-sized bowl; set aside.

In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld electric mixer, beat the butter on medium speed until creamy. Add both sugars and beat for about 1 minute, then add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the mixer speed to low and gradually add the flour mixture. Stir in the oats, lemon zest, pineapple, coconut, and pecans.

Drop rounded teaspoonfuls of batter 2 ½ inches apart onto the baking sheets. Bake 1 sheet at a time for 8-10 minutes, or until the edges are nicely browned. Transfer to a wire rack to cool completely.

Nutritional Facts

Total Fat
16g
23%
Sugar
11g
12%
Saturated Fat
5g
21%
Carbohydrate, by difference
48g
37%
Protein
6g
13%
Vitamin A, RAE
89µg
13%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
102mg
10%
Choline, total
9mg
2%
Fiber, total dietary
5g
20%
Folate, total
195µg
49%
Iron, Fe
5mg
28%
Magnesium, Mg
60mg
19%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Phosphorus, P
175mg
25%
Selenium, Se
5µg
9%
Sodium, Na
360mg
24%
Water
23g
1%
Zinc, Zn
2mg
25%

Cookie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cookie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cookie Wine Pairing

Milk is more traditional with cookies than wine in the U.S., but a few cookies and a glass of sweet wine make a simple, enjoyable dessert. Sweet chenin blanc, muscat, or amontillado sherry with nut-based cookies; sauternes or sweet German wines with sugar cookies; cabernet sauvignon or cabernet franc with chocolate desserts; Italian vin santo with biscotti.