Name: Crushed Pineapple and Coconut Cookies recipe
Ingredients: ¾ cup chopped pecans;½ cup sweetened flaked coconut;1 ¼ cups rolled oats;1 cup brown sugar;½ cup white sugar;½ cup unsalted butter, melted;½ cup crushed pineapple, well drained;1 large egg;2 teaspoons vanilla extract;½ teaspoon almond extract;1 cup all-purpose flour;1 teaspoon baking powder;½ teaspoon salt

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Ingredients

¾ cup chopped pecans ½ cup sweetened flaked coconut 1 ¼ cups rolled oats 1 cup brown sugar ½ cup white sugar ½ cup unsalted butter, melted ½ cup crushed pineapple, well drained 1 large egg 2 teaspoons vanilla extract ½ teaspoon almond extract 1 cup all-purpose flour 1 teaspoon baking powder ½ teaspoon salt

Nutrition Info

128 calories carbohydrate: 17.8 g cholesterol: 14.3 mg fat: 6 g fiber: 0.9 g protein: 1.5 g saturatedFat: 2.5 g servingSize: - sodium: 63.7 mg sugar: 11.7 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Spread pecans and coconut onto a baking sheet.
Toast in the preheated oven until coconut is very light golden brown and pecans become fragrant, 5 to 7 minutes. Remove from the oven and let cool, about 10 minutes. Leave the oven on.
Pulse oats in a blender or food processor until slightly ground.
Mix brown sugar, white sugar, and butter together in a bowl. Add pineapple, egg, vanilla extract, and almond extract.
Mix oats, flour, baking powder, and salt together in a small bowl, mix into the wet ingredients. Stir in toasted coconut and pecans. Drop by spoonfuls onto the prepared cookie sheets.
Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely.

Recipe Yield

30 cookies

Recipe Note

This crushed pineapple and coconut cookie is similar to one sold in a regional grocery store in the Southeast. There are several similar recipes out there, and this is the best combination of them!

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