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Coconut Pineapple Cookies

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Coconut Pineapple Cookies
  • Prep 20 min
  • Total 2 hr 10 min
  • Servings 54
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A classic dessert with a tropical twist - flaked coconut and dried pineapple makes traditional oat cookies sweet and chewy.
By Betty Crocker Kitchens
Updated Dec 12, 2012

Ingredients

  • 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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use dried mango or papaya instead of the pineapple for a different tropical flavor.

Nutrition

90 Calories, 4g Total Fat, 1g Protein, 13g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
90
Total Fat
4g
0%
Saturated Fat
3g
0%
Sodium
85mg
0%
Total Carbohydrate
13g
0%
Dietary Fiber
1g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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