Wednesday, August 6, 2008
My neighbor gave me the recipe for these tropical tasting cookies. They are good but when I make them again I will use fresh pineapple instead of canned since I would like a more intense pineapple flavor. I will also increase the coconut a bit and maybe add come chopped macadamia nuts.
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup shortening
1 1/4 cup sugar
1/2 tsp. vanilla
1/2 tsp. almond extract
3/4 cup crushed pineapple, well drained
1/2 shredded coconut
Sift the flour, baking powder, salt and set aside. Cream the shortening, sugar, egg, vanilla, and almond extract together. Add the coconut and pineapple to the butter mixture. Mix well. Add the flour and mix.
Drop cookie dough by teaspoon onto an ungreased cookie sheet. Sprinkle with additional coconut if desired. Bake at 350F for 20 minutes or until lightly golden browm.
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