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.

20
Servings
261
Calories Per Serving
Deliver Ingredients

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
  • 2 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
5g
7%
Sugar
8g
9%
Saturated Fat
3g
13%
Cholesterol
4mg
1%
Carbohydrate, by difference
47g
36%
Protein
8g
17%
Vitamin A, RAE
2µg
0%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
7mg
9%
Calcium, Ca
128mg
13%
Choline, total
4mg
1%
Fiber, total dietary
3g
12%
Folate, total
96µg
24%
Iron, Fe
5mg
28%
Magnesium, Mg
21mg
7%
Niacin
4mg
29%
Phosphorus, P
86mg
12%
Selenium, Se
10µg
18%
Sodium, Na
331mg
22%
Water
21g
1%
Zinc, Zn
1mg
13%

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.