Coconut Pineapple Cookies

Coconut Pineapple Cookies

A classic dessert with a tropical twist - flaked coconut and dried pineapple makes traditional oat cookies sweet and chewy.

Prep Time

20

Minutes

Total Time

2:10

Hrs:Mins

Makes

54

servings

1 1/2
cups Gold Medal® all-purpose flour
1
teaspoon baking soda
1/2
teaspoon salt
1
cup butter or margarine, softened
3/4
cup packed brown sugar
1/2
cup granulated sugar
1
teaspoon vanilla
1
egg
2
cups old-fashioned oats
1 1/2
cups flaked coconut
1
cup chopped dried pineapple
  1. 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.
  2. 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.
Makes 54 servings (1 cookie)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation Tip
Use dried mango or papaya instead of the pineapple for a different tropical flavor.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 90
    • Total Fat 4g
      • (Saturated Fat 3g,),
    • Sodium 85mg;
    • Total Carbohydrate 13g
      • (Dietary Fiber 1g,
    • Protein 1g;
    Percent Daily Value*:
      Exchanges:
      • 1 Other Carbohydrate;
      • 1 Fat;
      Carbohydrate Choices:
      • 1;
      *Percent Daily Values are based on a 2,000 calorie diet.