Total Time
Prep 15 mins
Cook 10 mins

Modified recipe from The Daily Meal -- Reminiscent of Southern ambrosia salad!

Ingredients Nutrition


  1. Preheat oven to 350F with rack in the center.
  2. Mix the flour, baking powder, baking soda, and salt together in a medium-sized bowl; set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld electric mixer, beat the butter on medium speed until creamy.
  4. Add both sugars and beat for about 1 minute, then add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the mixer speed to low and gradually add the flour mixture.
  5. Stir in the oats, orange zest, pineapple, coconut, and TOASTED pecans.
  6. Drop rounded teaspoonfuls (or small cookie scoop) of batter 2 ½ inches apart onto the baking sheet lined with parchment paper. (Bake one sheet of cookies at a time!).
  7. Bake for 8-10 minutes, or until the edges are nicely browned. Transfer to a wire rack to cool completely.
  8. Yields (approximately) 40 cookies!