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!



Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

Toasting coconut and pecans is optional. I think the flavor is deeper if you do.

Can substitute dried pineapple, but add about 1 tablespoon water.

Nutrition Facts

128 calories; protein 1.5g 3% DV; carbohydrates 17.8g 6% DV; fat 6g 9% DV; cholesterol 14.3mg 5% DV; sodium 63.7mg 3% DV. Full Nutrition