Description
Imagine biting into a cookie that transports you straight to a tropical paradise! These Hawaiian Pineapple Coconut Cookies are a delightful blend of sweet, juicy pineapple and rich, shredded coconut, creating a cookie that’s both refreshing and indulgent. The slight crispness on the outside gives way to a tender, chewy center that’s bursting with the flavors of the islands.
Ingredients
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup shortening
1 1/4 cups sugar
1/2 tsp vanilla extract
1/2 tsp imitation almond extract (safest for our nut allergy house)
1 egg
3/4 cup crushed pineapple, well drained
1/2 cup shredded coconut, finely chopped
Instructions
Preheat oven to 325°F (160°C).
In a large mixing bowl, stir together flour, baking powder, and salt; set aside.
In a separate bowl, use an electric hand or stand mixer to cream shortening, sugar, and extracts together until smooth.
Beat in the egg until the mixture is fluffy.
Blend in the pineapple and flour mixture until well combined.
Drop dough by teaspoonfuls onto an ungreased cookie sheet, spacing them 3 inches apart.
Sprinkle the tops with finely chopped coconut.
Bake for 18-20 minutes or until the edges are lightly browned.
Let cookies rest on the cookie sheet for 2 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
Nutrition
- Calories: 120