Coconut Pineapple Cookies Recipes

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.

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.

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.

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.

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.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). In medium bowl, stir cake mix, butter and cinnamon until crumbly. In ungreased 13x9-inch pan, press mixture evenly.
• Sprinkle raisins and pineapple over mixture in pan. Sprinkle with coconut. Pour sweetened condensed milk over coconut; top with almonds.
• Bake 24 to 29 minutes or until set and almonds are light golden brown. Cool completely, about 1 hour. For bars, cut into 9 rows by 4 rows. Store tightly covered.