Easy Hummingbird Cookies

• Vegetarian

• Produce

  • 1 Banana, small
  • 1/2 cup Pineapple, dried

• Baking & Spices

  • 1 tsp Cinnamon, ground
  • 1 container Cream cheese ready-to-spread frosting
  • 1 tsp Vanilla

• Nuts & Seeds

  • 2 cups Coconut

• Bread & Baked Goods

  • 1 Roll

Found on pillsbury.com

Description

Ingredients

• 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
• 2 cups shredded coconut
• 1 small banana, mashed
• 1/2 cup chopped dried pineapple
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla
• 1 container (16 oz) cream cheese ready-to-spread frosting

Directions

• 1 Heat oven to 350°F.
• 2 In large bowl, mix 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies, 2 cups shredded coconut, 1 small banana, mashed, 1/2 cup chopped dried pineapple, 1 teaspoon ground cinnamon and 1 teaspoon vanilla.
• 3 Scoop heaping tablespoons dough 2 inches apart onto ungreased cookie sheet.
• 4 Bake 12 to 14 minutes or until edges are just golden.
• 5 Cool 5 minutes before removing to cooling rack to cool completely.
• 6 Frost cookies with 1 container (16 oz) cream cheese ready-to-spread frosting.

Nutrition