PINEAPPLE-COCONUT DROP (SOFT) COOKIES
These cookies were always in great demand at our house whenever I made them. Our 5 children loved the pineapple-coconut combination. The only problem was, I couldn't keep them on hand very long. I found this recipe in an Albuquerque newspaper sometime in the '60's and have made them many times since then.
Provided by Joje in Oklahoma Ci
Categories Drop Cookies
Time 18m
Yield 36-42 cookies
Number Of Ingredients 10
Steps:
- Cream shortening and sugars.
- Add beaten egg mixed with vanilla.
- Sift flour with soda and salt.
- Add to mixture alternately with the pineapple and coconut.
- Mix all items together--well, till it makes a soft batter.
- Drop by rounded teaspoon onto greased cookie sheets.
- Leave space for spreading.
- Bake at 375°F for about 10 minutes or until done.
- Be careful not to overbake this cookie.
PINEAPPLE COCONUT COOKIES
It's that time of the year again, when your kitchen smells like fresh-baked cookies all season long. When there is pineapple and coconut involved, you know it's good. These are my favorite. I originally got the recipe from foodnework.com but I made a few changes. And a batch goes a long way (you'll like that) ;) Enjoy!
Provided by Kitty Kat Cook
Categories Dessert
Time 2h17m
Yield 30-40 serving(s)
Number Of Ingredients 10
Steps:
- Soften butter at room temperature.
- Preheat oven to 400 degrees F.
- Shred pineapple chunks into smaller bits.
- Cream butter and sugar until smooth.
- Add eggs 1 at a time until mixture is fluffy.
- Beat in coconut extract.
- Add water.
- Add the pineapple and coconut.
- In a separate bowl sift together the flour, baking soda and salt.
- Stir the flour mixture into the butter mixture.
- Form cookie dough into a ball and wrap in plastic.
- Chill for 2 hours.
- Roll dough into by the 1/4 into balls.
- Lightly flatten top.
- Lay balls an inch apart and bake for 7 minutes.
Nutrition Facts : Calories 156.2, Fat 8.4, SaturatedFat 5.6, Cholesterol 30.4, Sodium 129.5, Carbohydrate 19, Fiber 0.8, Sugar 10.5, Protein 1.8
CRUSHED PINEAPPLE AND COCONUT COOKIES
This crushed pineapple and coconut cookie is similar to one sold in a regional grocery store in the Southeast. There are several similar recipes out there, and this is the best combination of them!
Provided by Kassidee Kennedy Cuffey
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 40m
Yield 30
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Spread pecans and coconut onto a baking sheet.
- Toast in the preheated oven until coconut is very light golden brown and pecans become fragrant, 5 to 7 minutes. Remove from the oven and let cool, about 10 minutes. Leave the oven on.
- Pulse oats in a blender or food processor until slightly ground.
- Mix brown sugar, white sugar, and butter together in a bowl. Add pineapple, egg, vanilla extract, and almond extract.
- Mix oats, flour, baking powder, and salt together in a small bowl; mix into the wet ingredients. Stir in toasted coconut and pecans. Drop by spoonfuls onto the prepared cookie sheets.
- Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 128 calories, Carbohydrate 17.8 g, Cholesterol 14.3 mg, Fat 6 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 63.7 mg, Sugar 11.7 g
CHOCOLATE DIPPED PINEAPPLE-COCONUT MACAROONS
Sweet, tart, chocolatey and chewy - all in one cookie! We love the combination of homemade pineapple jam and bittersweet chocolate in these gluten-free macaroon thumbprints. They're perfect for your next cookie swap!
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 2 dozen macaroons
Number Of Ingredients 13
Steps:
- For the pineapple filling: Puree the pineapple in a food processor and transfer to a medium skillet along with the sugar and 1/4 cup water. Heat over medium-low and bring to a low simmer. Use a rubber spatula to stir and move the mixture around as it reduces and thickens to the consistency of very thick jam, 18 to 20 minutes (you should have about a heaping 1/2 cup). Remove from the heat and stir in the lemon juice. Let cool completely in the skillet. The pineapple filling can be made and refrigerated up to 2 days in advance.
- Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Line a baking sheet with parchment and coat lightly with nonstick spray.
- For the macaroons: Whisk the egg whites in a large bowl until frothy. Toss the coconut, sugar, cornstarch, vanilla and 1/4 teaspoon salt together with your hands in another large bowl. Add the coconut mixture to the egg whites and combine with your hands; the mixture should pack together tightly when squeezed. Divide the mixture into 24 slightly heaping tablespoons and roll each into a smooth ball (slightly wet hands can help with rolling). Hold a ball in the palm of your hand and use your thumb to make a slight indentation in the middle. Reshape the edges of the macaroon back into a round if it cracks. Arrange about 1 inch apart on the prepared baking sheet. Bake until golden brown, rotating the tray as needed for even browning, 20 to 24 minutes. Let cool completely on the tray.
- Set up a cooling rack over a baking sheet. Combine the chocolate and butter in a small bowl and microwave for 30 seconds; stir. Repeat until all of the chocolate is melted and smooth. Dip the bottom of each macaroon into the chocolate and press into the chocolate about halfway up the macaroon. Use a fork to help lift it out of the chocolate. Transfer to the cooling rack and allow to sit at room temperature until the chocolate hardens and sets up, about 20 minutes.
- Fill each macaroon with about 1 teaspoon of the pineapple filling. Store and refrigerate in an airtight container for up to 3 days.
COCONUT PINEAPPLE COOKIES
A classic dessert with a tropical twist - flaked coconut and dried pineapple makes traditional oat cookies sweet and chewy.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 54
Number Of Ingredients 11
Steps:
- In medium bowl, mix flour, baking soda and salt. In large bowl, beat butter and both sugars with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in vanilla and egg. On low speed, gradually add flour mixture to butter mixture, beating until blended. Stir in oats, coconut and pineapple. Cover and refrigerate dough 1 hour.
- Heat oven to 350°F. Onto ungreased cookie sheets, drop dough by tablespoonfuls 2 inches apart. Bake 10 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 90, Carbohydrate 13 g, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 85 mg
PINEAPPLE COCONUT TASSIES
These cookies may sound and look fancy, but they're rather easy to make Their simplicity makes them an ideal choice for baking with children. My granddaughter enjoys helping me measure the ingredients. Children also can help shape the dough into balls, and then you can finish them together. -Connie Shuff, York, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 40 cookies
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk flour, cornstarch and salt; gradually beat into creamed mixture. Shape dough into 1-in. balls; press evenly onto bottom and up sides of 40 greased and floured mini muffin cups., In a small bowl, mix coconut, ice cream topping, sugar, macadamia nuts, egg and cornstarch. Place 1 tablespoon in each cup. Bake until edges are golden and filling is puffed, 20-25 minutes. Cool in pans 5-10 minutes. Carefully remove to wire racks to cool., In a small bowl, combine icing ingredients. Drizzle over cookies; let dry completely.
Nutrition Facts : Calories 136 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 48mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
KATHY'S PINEAPPLE-COCONUT OATMEAL COOKIES
I took a basic oatmeal cookie recipe and just changed a few things around. Dried pineapple works best. I wanted a cookie without chocolate, but I'm thinking of adding some chips to the next batch - these were a huge hit with my coworkers!!!!
Provided by BakerNurse
Categories Drop Cookies
Time 27m
Yield 41 cookies, 41 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Whisk together flour, soda, powder and salt; set aside.
- Cream together butter, sugars, eggs and vanilla - mixing on high until light and fluffy.
- Stir the flour mixture into the creamed mixture, until well combined.
- Stir in oats, pineapple and coconut.
- Using a 2 tablespoon cookie scoop, drop dough 2 inches apart onto a baking sheet (I always use a silpat on my baking sheets - you never have burned cookies with one!).
- Bake 12 minutes on center rack until golden.
- Remove from oven, cool on sheet for about 1 minute, then transfer to a wire rack to cool. Store in airtight container.
Nutrition Facts : Calories 137.2, Fat 5.8, SaturatedFat 3.5, Cholesterol 21, Sodium 147.2, Carbohydrate 19.9, Fiber 1, Sugar 10.9, Protein 1.8
FLOURLESS PINEAPPLE COCONUT COOKIES
These are so moist and rich in taste, they almost melt in your mouth! Doesn't even take much effort or time to make. Once prepared, the batter can be refrigerated for upto a a week. Best when served the same day as baked. Got this from David Lebovitz's blog. I love his recipes!
Provided by Nabiha
Categories Dessert
Time 34m
Yield 36 cookies, 8-9 serving(s)
Number Of Ingredients 5
Steps:
- In a large skillet, preferably non-stick, heat the crushed pineapple and it's juice over moderate heat until the liquid has evaporated. Continue to cook, stirring constantly, until the pineapple gets sticky and begins to brown and caramelize.
- Remove from heat when it's reduced to 2/3 cup.
- In a large mixing bowl, stir together the coconut, sugar, egg whites and vanilla extract.
- Mix in the pineapple. (Batter can be refrigerated at this point for up to one week).
- To bake the cookies, preheat the oven to 375 degrees and adjust the oven rack to the center position.
- On a parchment-paper covered baking sheet, form the dough into 1 1/2-inch tall pointed mounds, squeezing the dough with your fingertips to form little pyramids.
- Bake the cookies for 14 minutes or until the cookies are browned up the sides, rotating the baking sheet midway through baking (the tips may burn slightly, which is fine).
- 7. Cool the cookies before serving.
Nutrition Facts : Calories 919.1, Fat 73.2, SaturatedFat 64.9, Sodium 63.2, Carbohydrate 69.3, Fiber 19.1, Sugar 49.9, Protein 9.4
OLD-FASHIONED PINEAPPLE COOKIES
I saw this recipe on the web and thought it looked so good I had to try it immediately - so I did! The results were wonderful. Even my fiance (who swears he doesn't like pineapple) thought they were great. I found a couple of similar recipes on zaar, but not one exactly like this.
Provided by Soup Fly
Categories Drop Cookies
Time 30m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Cream shortening and sugars together.
- Add egg and mix well.
- Add dry ingredients and mix well Add drained pineapple and mix well.
- Add nuts and flavoring, mix well (yes, again).
- Drop by spoonful onto greased baking sheet.
- Bake for 15-20 minutes.
PINEAPPLE COCONUT BARS
Pineapple and coconut make this a special tropical treat. Serve them at your next luau
Provided by Dennis
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 9 inch square baking pan.
- In large mixing bowl, cream shortening and brown sugar. Add eggs, pineapple and rum, mix well. In separate bowl, mix together the flour, baking powder and salt. Slowly add to egg mixture and beat until well blended. Blend in coconut and spread batter evenly in bottom of pan.
- Bake 25 to 30 minutes. Let cool on wire rack before cutting into bars.
Nutrition Facts : Calories 109.2 calories, Carbohydrate 14.7 g, Cholesterol 15.5 mg, Fat 5.4 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 1.8 g, Sodium 78.8 mg, Sugar 11.1 g
PINEAPPLE-COCONUT THUMBPRINT COOKIES
Gather the whole family to make these Pineapple-Coconut Thumbprint Cookies from My Food and Family. Fill these tasty coconut thumbprint cookies with pineapple preserves and bake for a great dessert everyone will love.
Provided by My Food and Family
Categories Festive 2019
Time 50m
Yield 20 servings, 2 cookies each
Number Of Ingredients 3
Steps:
- Heat oven to 350°F.
- Prepare dough from Easy Cut-Out Cookies recipe.
- Roll into 40 balls, using about 1 Tbsp. dough for each ball. Roll, 1 at a time, in coconut until evenly coated on all sides with coconut.
- Place, 1 inch apart, on baking sheets sprayed with cooking spray. Use thumb to indent centers; fill with preserves, adding about 1/4 tsp. preserves to each indentation.
- Bake 13 to 15 min. or until coconut is lightly toasted. Cool 3 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
SOFT PINEAPPLE COOKIES
My family goes crazy over these soft, fruity cookies. They are easy and quick to make too!
Provided by LadyJade
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 25m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Add the egg, beat well, then stir in the vanilla and pineapple. Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 72.4 calories, Carbohydrate 10.3 g, Cholesterol 6.8 mg, Fat 3.1 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.2 g, Sodium 40.4 mg, Sugar 4.9 g
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