Ingredients

For the cake:

• 1/2 cup extra virgin olive oil, plus more for the baking pan
• 2 cups flour
• 2 ounces pecans, ground
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon powdered ginger
• 2 cups finely grated carrots
• 1/2 cup pineapple chunks, finely chopped
• 1/2 cup pineapple juice
• 1 cup unsweetened coconut flakes
• 1 cup brown sugar
• 2 teaspoons vanilla extract

For the frosting:

• 4 ounces mascarpone cheese, at room temperature
• 1/4 cup coconut milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 to 3 cups confectioners’ sugar
• 1 cup unsweetened coconut flakes
• 1 cup chopped pecans

Directions

Step 1

Preheat the oven to 350°F. Lightly oil a 9×13 baking pan. Sift together the flour, ground pecans, baking powder and soda, salt, cinnamon, nutmeg, allspice, and ginger.

Step 2

In a separate bowl, mix the carrots, olive oil, pineapple and juice, coconut, sugar, and vanilla. Fold in the flour mixture in 2 batches. Transfer to the pan and use an offset spatula to smooth the top, being sure to get it into the corners. Bake 35-40 minutes, until the tip of a knife placed in the center of the cake comes out clean.

Step 3

While the cake is baking, make the frosting. Whisk together the cheese, coconut milk, and the extracts until smooth. Beat in the sugar, a cup at a time, until it reaches a spreadable consistency (you may not need the full third cup). Fold in the coconut. When the cake is completely cool, use a large offset spatula to spread on the frosting, then sprinkle on the chopped pecans.

Ingredients

• 1/2 cup butter, at room temperature
• 1/2 cup extra virgin olive oil
• 1 cup granulated sugar, divided use
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon almond extract
• 1 large egg
• 2 cups all-purpose flour, or more as needed
• 3/4 teaspoon baking powder
• 1/2 cup salted macadamia nuts, coarsely chopped
• 6 ounces dark chocolate, melted

Directions

Step 1

In a large mixing bowl, combine the butter, olive oil, 1/2 cup granulated sugar, and the vanilla and almond extracts. Beat with a stand mixer or hand-held mixer until combined. Add the egg and beat until smooth. (Do not overbeat.)

Step 2

In a separate bowl, combine the flour and baking powder. Whisk thoroughly. Add to the wet ingredients and beat on low speed (or stir by hand) until combined. Stir in the nuts. Cover and refrigerate the dough for several hours, or up to overnight.

Step 3

When ready to bake, line 2 baking sheets with parchment paper. Heat the oven to 350°F.

Step 4

Pour the other 1/2 cup sugar into a shallow bowl.

Step 5

Roll the dough into golf ball-size balls (add a small amount of additional flour if the dough is too sticky to handle), then roll in the sugar. Arrange the balls on the prepared baking sheets, leaving 2 inches between each ball. Gently press on the balls with the bottom of a glass to partially flatten.

Step 6

Bake for 12 to 15 minutes, or until the edges barely begin to brown. Halfway through the baking time, tap the baking sheet(s) lightly against the oven rack to deflate any domes that might be developing in the center of the cookies.

Step 7

Let the cookies cool for 3 minutes on the baking sheets, then using a thin-bladed spatula, transfer in a single layer to a wire rack to finish cooling.

Step 8

Dip the tines of a dinner fork in the melted chocolate and drizzle over the tops of the cookies in a zig-zag pattern. Store the cookies in a single layer.