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 BARS
A crisp shortbread crust is topped with a chewy gooey layer of pineapple and coconut to make these Pineapple Coconut Bars.
Provided by Mary Younkin
Categories Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Combine the crust ingredients and press the mixture into the bottom of a well-greased or parchment lined 10" square pan. Doubling this recipe will fill a 9x13 pan.
- Bake for 12 minutes (or 15 minutes for a doubled recipe). Remove from the oven and let the crust cool for 10 minutes while preparing the filling.
- Place the pineapple and 1 cup of shredded coconut in a bowl. Sprinkle with flour, brown sugar and salt. Stir to coat. Mix together the eggs, vanilla and lime and stir into the pineapple mixture.
- Pour the filling over the crust and top with the remaining coconut. Bake for 25-27 minutes, until the coconut turns golden brown. Let cool completely before slicing. Enjoy!
Nutrition Facts : Calories 238 kcal, Carbohydrate 27 g, Protein 2 g, Fat 13 g, SaturatedFat 10 g, Cholesterol 35 mg, Sodium 102 mg, Fiber 2 g, Sugar 17 g, ServingSize 1 serving
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 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 SNOWBALLS
Marlene Rhodes shares a three-ingredient treat she quickly whips up in her Colorado Springs, Colorado kitchen. Canned pineapple adds refreshing taste to the frosty-looking finger food.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 2 dozen.
Number Of Ingredients 3
Steps:
- In a small bowl, beat cream cheese and pineapple until combined. Cover and refrigerate for 30 minutes. , Roll into 1-in. balls; roll in coconut. Refrigerate for 6 hours or overnight.
Nutrition Facts : Calories 67 calories, Fat 5g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 55mg sodium, Carbohydrate 4g carbohydrate, Fiber 1g fiber), Protein 2g protein.
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.
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
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
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