HAWAIIAN PINEAPPLE COCONUT COOKIES EVERYONE

loveds these cookies. I actually placed a small piece of pineapple on top of the coconut. Oh WOW. I will definitely make these again. I might add pieces of cranberries the next time!!


HAWAIIAN PINEAPPLE COCONUT COOKIES

10 min PREP (INC. REFRIGERATION & REST TIME)
18 min COOK TIME
28 min TOTAL TIME

INGREDIENTS
  • 2 C all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2/3 C shortening
  • 1 1/4 C sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp imitation almond extract (safest for our nut allergy house)
  • 1 egg
  • 3/4 C crushed pineapple, well drained
  • 1/2 C shredded coconut, finely chopped


INSTRUCTIONS
  1. Preheat oven to 325 degrees.
  2. 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. Beat in the egg until mixture is fluffy.
  3. Blend in the pineapple and flour mixture. Drop by teaspoonfuls 3 inches apart onto an ungreased cookie sheet. Sprinkle with coconut.
  4. Bake for 18-20 minutes or until edges are lightly browned. Let cookies rest on cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.

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