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!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 128 Calories

Ingredients

• 1 cup brown sugar
• ½ cup white sugar
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 cup all-purpose flour
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract
• ¾ cup chopped pecans
• 1 large egg
• 1 ¼ cups rolled oats
• ½ cup unsalted butter, melted
• ½ cup sweetened flaked coconut
• ½ cup crushed pineapple, well drained

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Spread pecans and coconut onto a baking sheet.

Step 2

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.

Step 3

Pulse oats in a blender or food processor until slightly ground.

Step 4

Mix brown sugar, white sugar, and butter together in a bowl. Add pineapple, egg, vanilla extract, and almond extract.

Step 5

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.

Step 6

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.