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The production process is really easy, you just need to adhere to the methods that we have written on this page. The adhering to are the phases of how to cook HAWAIIAN PINEAPPLE COCONUT COOKIES.

It may surprise you to learn that on Mother’s Day, I cooked all afternoon.  Really! I know I was supposed to be taking it easy, but all my son wanted to do with me was bake something.  I had a real hankering for homemade cookies, and I had ear-marked 5 recipes in my Clabber Girl cookbookso we got out our ingredients and got down to business making these Hawaiian pineapple coconut cookies.
These cookies are so simple to make.  I have made them a few times and each time I do, I add a little bit of something extra here and there to change them.  Sometimes I will add chopped or slivered almonds, but of course, that is when I will be sharing them outside of our home. Nut allergies can be difficult to bake around at times.
  • 2 C all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2/3 C shortening
  • 1 1/4 C sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp imitation almond extract (safest for our nut allergy house)
  • 1 egg
  • 3/4 C crushed pineapple, well drained
  • 1/2 C shredded coconut, finely chopped

  • Preheat oven to 325 degrees.
  • In a large mixing bowl, stir together flour, baking powder, and salt; set aside. In a separate bowl, use an electric hand or stand mixer to cream shortening, sugar and extracts together. Beat in the egg until mixture is fluffy.
  • Blend in the pineapple and flour mixture. Drop by teaspoonfuls 3 inches apart onto an ungreased cookie sheet. Sprinkle with coconut.
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