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Coconut Pineapple Cookies
cups Gold Medal™ all-purpose flour
teaspoon baking soda
cup butter or margarine, softened
cup packed brown sugar
cup granulated sugar
cups old-fashioned oats
cups flaked coconut
cup chopped dried pineapple
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.
Use dried mango or papaya instead of the pineapple for a different tropical flavor.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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