No-Bake Tropical Escape Cookies

MAKES: 12 to 15 small cookies | PREP TIME: 2 hours


2 dried pineapple rings (about 3½ ounces/100 grams), roughly chopped

2 dried papaya spears (about 1¾ ounces/50 grams), roughly chopped

2 dried mango pieces (about ¾ ounce/20 grams), roughly chopped

1 cup (95 grams) raw pecans

½ cup (35 grams) unsweetened shredded coconut


  1. Combine all the ingredients in a food processor. Pulse until the ingredients are well blended and slightly chunky.
  2. Place 1 to 2 tablespoons of the mixture in each well of a mini muffin tin. Press down on the dough to firm up the cookies.
  3. Place the tin in the refrigerator for at least 2 hours. Serve chilled. Store in a container in the refrigerator for up to 2 weeks.