A classic dessert with a tropical twist - flaked coconut and dried pineapple makes traditional oat cookies sweet and chewy.
Coconut Pineapple Cookies
- Prep Time 20 min
- Total 2 hr 10 min
- Servings 54
- Ingredients 11
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
Gold Medal Flour
Instructions
-
Step1In 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.
-
Step2Heat 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.
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
1Tips from the Betty Crocker Kitchens
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