Name: Crushed Pineapple and Coconut Cookies
Prep time: 15 min
Cook time: 15 min
Yield: 30
Ingredients: Chopped pecans - ¾ cup; Sweetened flaked coconut - ½ cup; Rolled oats - 1 ¼ cups; Brown sugar - 1 cup; White sugar - ½ cup; Unsalted butter, melted - ½ cup; Crushed pineapple, well drained - ½ cup; Egg - 1 large; Vanilla extract - 2 teaspoons; Almond extract - ½ teaspoon; All-purpose flour - 1 cup; Baking powder - 1 teaspoon; Salt - ½ teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Crushed Pineapple and Coconut Cookies

1. Chopped pecans - ¾ cup

2. Sweetened flaked coconut - ½ cup

3. Rolled oats - 1 ¼ cups

4. Brown sugar - 1 cup

5. White sugar - ½ cup

6. Unsalted butter, melted - ½ cup

7. Crushed pineapple, well drained - ½ cup

8. Egg - 1 large

9. Vanilla extract - 2 teaspoons

10. Almond extract - ½ teaspoon

11. All-purpose flour - 1 cup

12. Baking powder - 1 teaspoon

13. Salt - ½ teaspoon

How to cook deliciously - Crushed Pineapple and Coconut Cookies

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Spread pecans and coconut onto a baking sheet.

2. Stage

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.

3. Stage

Pulse oats in a blender or food processor until slightly ground.

4. Stage

Mix brown sugar, white sugar, and butter together in a bowl. Add pineapple, egg, vanilla extract, and almond extract.

5. Stage

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.

6. Stage

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.