Recipe Idea: Pineapple Coconut Cookies
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Hi. It’s Lois in the kitchen at Recipe Idea Shop. Today is National Pineapple Upside Down Cake Day. But since I already posted my recipe (actually three different ones—one made with Gingerbread), I am telling you about my Pineapple Coconut Cookies instead.
I made these Pineapple Coconut Cookies awhile ago and I froze most of them. I pull a couple out of the freezer whenever I need a quick dessert. These Pineapple Coconut Cookies thaw quickly and are terrific.
I modified my original Pineapple Drop Cookies, removing the nuts and nutmeg and adding coconut. Since I am allergic to milk, I substituted coconut oil for the butter so these cookies are vegan. They are very tasty and I like them even better than the original recipe. I’d love to hear what you think about them—please comment!
I love these Rachael Ray Cookie Sheets. Don’t you?
And you’ll need some Cooling Racks like these. They stack or come apart and lay flat to store.
Read on for recipe and nutrition information…
- 1 cup of coconut oil
- 1-1/2 cups natural sugar
- 1 egg
- 1 15-ounce can pineapple tidbits (chunks) with juice
- 3-1/2 cups unbleached flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup flaked coconut
- Mix the coconut oil, sugar and egg until blended thoroughly.
- Add the pineapple and mix.
- Add the flour, baking soda, and salt and mix in.
- Add the coconut; stir to combine.
- Drop by rounded teaspoonfuls of dough about 2 inches apart on a lightly greased cookie sheet.
- Bake 8 to 10 minutes at 400F degrees until the cookies spring back to touch and are just starting to turn brown around the edges.