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
- Combine all the ingredients in a food processor. Pulse until the ingredients are well blended and slightly chunky.
- 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.
- 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.