Rainforest Cookies

This came from a cooking newsgroup I lurk in occasionally. Since it features coconut, and that's our ingredient of the month, I thought it was a timely recipe. They re soft butter cookies filled with all the tropical goodies, pineapple, macadamia nuts, and of course, coconut.

• Ready In: 32 mins
• Serves: 36

Ingredients

• 3⁄4 cup sugar
• 1⁄2 cup  soft baking butter with canola oil
• 1 (8 ounce) can crushed pineapple with juice, well drained
• 1  teaspoon vanilla
• 1 3⁄4 cups all-purpose flour
• 1  teaspoon baking powder
• 1 (3 1/4ounce) jar  macadamia nuts, chopped
• 3⁄4 cup sweetened flaked coconut

Directions

1. Heat oven to 350°F Combine sugar and Soft Baking Butter with Canola Oil in large bowl.
2. Beat at medium speed until creamy.
3. Add pineapple and vanilla; continue beating until well mixed.
4. Reduce speed to low; add flour and baking powder.
5. Beat until well mixed.
6. Stir in nuts and 1/4 cup coconut by hand.
7. Shape dough into 1-inch balls; dip top of each cookie into remaining coconut.
8. Place 2 inches apart onto ungreased cookie sheets.
9. Bake in oven 12-15 minutes or until set.