Pineapplecoconutcookies Recipes

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.

Steps:

• Preheat the oven to 350 degrees F. Cover 2 sheet trays with parchment paper.
• Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
• Add the butter and sugars to a large bowl and beat with an electric hand mixer until light and fluffy, about 4 minutes. Add the vanilla and egg and beat until incorporated. Add the flour mixture in increments, beating until well combined. Briefly beat in the coconut flakes, chocolate chips and pecans until mixed together. Using your hands, roll the dough into walnut-size balls and drop 8 on a sheet tray, leaving 2 1/2 inches of space between them. Flatten them slightly. Bake 13 minutes. Let cool on the sheet tray 5 minutes.

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.

Steps:

• Heat a small skillet over medium-low heat. Toast coconut flakes and pecans in batches until lightly browned and fragrant, about 3 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream butter, brown sugar, and white sugar together in a bowl using an electric mixer until light and fluffy. Mix in egg and vanilla extract. Beat to combine.
• Combine flour and baking soda in a bowl. Add to butter mixture and mix until just combined. Stir in toasted pecans and coconut.
• Place scoops of dough on the prepared baking sheet using a 1 1/2-tablespoon spring-hinged scoop.
• Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool on baking sheet for 5 minutes. Carefully remove from baking sheet and transfer to a cooling rack.

Steps:

• In a large bowl, beat butter and sugar. Beat in egg. Combine flour and baking powder; stir into egg mixture. Press into a 9-in. square baking dish coated with cooking spray. Spread pineapple over crust; set aside., For topping, in a small bowl, beat butter and sugar until blended. Beat in eggs. Stir in coconut. Spread over pineapple. Bake at 325° for 35-40 minutes or until golden brown. Cool on a wire rack before cutting.

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.

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.

Steps:

• Preheat oven to 350°. In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased baking sheets and flatten with a fork., Bake until set, about 15 minutes. Remove to wire racks to cool.

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.

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.

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square dish with cooking spray and set aside.
• Combine oats, baking powder, salt, and baking soda in a large bowl.
• Whisk eggs, coconut milk, butter, yogurt, honey, and vanilla extract together in a separate bowl. Pour over the oats and stir until well combined. Fold in pineapple and coconut. Pour into the prepared baking dish.
• Bake in the preheated oven until oatmeal has firmed up but not drying out, 25 to 30 minutes. Remove from the oven. Let cool for about 5 minutes before serving.

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.