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    You are in: Home / Recipes / Aloha Cookies Recipe
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    Aloha Cookies

    Aloha Cookies. Photo by PanNan

    1/2 Photos of Aloha Cookies

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    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    10 mins

    12 mins

    *Parsley*'s Note:

    I made these about ten years ago...then lost the recipe. I finally found it trapped in one of my old recipe books!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375°F Lightly grease/spray cookie sheets.
    2. 2
      Place brown sugar, shortening, egg, orange juice, vanilla extract and lemon extract in large bowl. Beat at medium speed of electric mixer until well blended.
    3. 3
      Combine oats, flour, baking soda, salt, nutmeg and cinnamon in a separate bowl. Add to shortening mixture; beat at low speed just until blended.
    4. 4
      Stir in pineapple, coconut and chopped nuts.
    5. 5
      Drop dough by rounded tablespoonsful 2-inches apart onto lightly greased cookie sheets.
    6. 6
      Bake for 10 to 12 minutes or until cookies are just lightly browned.
    7. 7
      Do not overbake.
    8. 8
      Cool 2 minutes before removing to cooling racks to cool completely.

    Ratings & Reviews:

    • on August 28, 2006

      45

      The flavor of the cookies is really good. Love the ingredient combination, and the level of spice is just right. They aren't that sweet, but you don't miss the sugar taste. They are a very moist, soft cookie - almost cake-like. Thanks for sharing them, Parsley.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Aloha Cookies

    Serving Size: 1 (37 g)

    Servings Per Recipe: 36

    Amount Per Serving
    % Daily Value
    Calories 149.0
     
    Calories from Fat 75
    50%
    Total Fat 8.3 g
    12%
    Saturated Fat 2.8 g
    14%
    Cholesterol 8.2 mg
    2%
    Sodium 60.5 mg
    2%
    Total Carbohydrate 17.2 g
    5%
    Dietary Fiber 1.2 g
    4%
    Sugars 9.5 g
    38%
    Protein 2.0 g
    4%

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