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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 36 |
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This came from a cooking newsgroup I lurk in occasionally. Since it features coconut, and that's our ingredient of the month, I thought it was a timely recipe. They re soft butter cookies filled with all the tropical goodies, pineapple, macadamia nuts, and of course, coconut. Ingredients:
3/4 cup sugar |
1/2 cup soft baking butter with canola oil |
1 (8 ounce) can crushed pineapple with juice, well drained |
1 teaspoon vanilla |
1 3/4 cups all-purpose flour |
1 teaspoon baking powder |
1 (3 1/4 ounce) jar macadamia nuts, chopped |
3/4 cup sweetened flaked coconut |
Directions:
1. Heat oven to 350°F Combine sugar and Soft Baking Butter with Canola Oil in large bowl.
2. Beat at medium speed until creamy.
3. Add pineapple and vanilla; continue beating until well mixed.
4. Reduce speed to low; add flour and baking powder.
5. Beat until well mixed.
6. Stir in nuts and 1/4 cup coconut by hand.
7. Shape dough into 1-inch balls; dip top of each cookie into remaining coconut.
8. Place 2 inches apart onto ungreased cookie sheets.
9. Bake in oven 12-15 minutes or until set.
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