Recipe by Joje in Oklahoma City, OK, United States
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.
Top Review by rmajor
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!
- 1⁄2 cup shortening
- 1⁄2 cup brown sugar, firmly packed
- 1⁄4 cup white sugar
- 1 egg, beaten
- 1⁄2 teaspoon vanilla
- 1 1⁄2 cups flour
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3⁄4 cup crushed pineapple, drained
- 1⁄2 package coconut
Directions See How It's Made
- Cream shortening and sugars.
- Add beaten egg mixed with vanilla.
- Sift flour with soda and salt.
- Add to mixture alternately with the pineapple and coconut.
- Mix all items together--well, till it makes a soft batter.
- Drop by rounded teaspoon onto greased cookie sheets.
- Leave space for spreading.
- Bake at 375°F for about 10 minutes or until done.
- Be careful not to overbake this cookie.