Hawaiian Pineapple Coconut Cookies

• Produce

  • 3/4 cup Pineapple

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 cup All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Imitation almond extract
  • 1/2 tsp Salt
  • 2/3 cup Shortening
  • 1 1/4 cup Sugar
  • 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Coconut

Found on basilmomma.com

Description

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

Directions

• Preheat oven to 325 degrees.
• 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.
• Blend in the pineapple and flour mixture. Drop by teaspoonfuls 3 inches apart onto an ungreased cookie sheet. Sprinkle with coconut.
• 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.