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!

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Ingredients

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

Directions

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.

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  • 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