Coconut Pineapple Cookies

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

By Betty Crocker Kitchens

Updated December 12, 2012

Make with

Gold Medal Flour

Ingredients

1 1/2

cups Gold Medal™ all-purpose flour

teaspoon baking soda

1/2

teaspoon salt

cup butter or margarine, softened

3/4

cup packed brown sugar

1/2

cup granulated sugar

teaspoon vanilla

egg

cups old-fashioned oats

1 1/2

cups flaked coconut

cup chopped dried pineapple

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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.