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

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.