Total Time
18mins
Prep 8 mins
Cook 10 mins

These cookies were always in great demand at our house whenever I made them. Our 5 children loved the pineapple-coconut combination. The only problem was, I couldn't keep them on hand very long. I found this recipe in an Albuquerque newspaper sometime in the '60's and have made them many times since then.

Ingredients Nutrition

Directions

  1. Cream shortening and sugars.
  2. Add beaten egg mixed with vanilla.
  3. Sift flour with soda and salt.
  4. Add to mixture alternately with the pineapple and coconut.
  5. Mix all items together--well, till it makes a soft batter.
  6. Drop by rounded teaspoon onto greased cookie sheets.
  7. Leave space for spreading.
  8. Bake at 375°F for about 10 minutes or until done.
  9. Be careful not to overbake this cookie.
Most Helpful

4 5

These are good and a nice change. I added a sprinkling of course sugar before popping them into the oven. They were done at 9 minutes. I got 20 cookies but did what we would consider a normal size cookie. :) I did add a 1/2 tsp of coconut extract in addition to the vanilla. These will be made again. Thanks!

4 5

Great recipe!I thought it could use a little spice so I sprinkled the cookies with cinnamon sugar before putting them in the oven. Makes 5 dozen if you use a teaspoon measuring spoon. The kids already ate 2 batches.

5 5

These cookies are wonderful! I actually just finished making them - so quick, easy and delicious. A perfect cookie for summetime - love the pineapple and coconut flavors. I will definately be making these again. Thanks for the recipe!