Paradise Cookies

"Soft buttery cookies, filled with pineapple, macadamia nuts and coconut."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by twissis photo by twissis
photo by twissis photo by twissis
Ready In:
36 cookies




  • Heat oven to 350°F.
  • Combine sugar and butter in a large bowl. Beat at medium speed until creamy.
  • Add drained pineapple and vanilla; continue beating until well mixed.
  • Reduce mixer speed to low; add flour and baking powder. Beat until well mixed.
  • By hand, stir in nuts and 1/4 cup of the coconut.
  • Place remaining coconut in a small bowl.
  • Shape dough into 1-inch balls; dip tops in coconut and place onto ungreased cookie sheets.
  • Bake 12-15 minutes or until set. Let cool for 2 minutes before removing from cookie sheets.

Questions & Replies

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  1. These cookies were excellent SusieQusie. We enjoyed them very much. They were soft, moist, chewy and had a delicious flavor. I didn't use the macadamian nuts as my dh is allergic to nuts. I can't wait to try them again, this time with the nuts, just for me. Thanks so much for sharing.
  2. These were delicious. I left out the macadamia nuts, because I forgot to buy them. Since its only me, I just cooked a few of them, and froze the rest of the dough in balls. (They freeze & cookie excellently) I mixed by hand, and found the dough to be extremely sticky. I had to cover it in coconut to manage to make it into balls. I'm not sure if I did something wrong and thats why. But they were delicious anyway!!!
  3. Very good cookie! Not as sweet as I thought, which is great! The dough was too moist for me to roll into balls and dip into the coconut, so I spooned the dough onto the pan, and placed pinches of coconut on top! Thanks for the great recipie!!
  4. These lovely *Paradise Cookies* are aptly named. I made a full recipe that yielded 48 cookies & made 1 chg out of need vs choice. Macadamia nuts were either not on the shelf or labeled w/an Icelandic word I had no hope of deciphering, so I subbed slivered almonds. The cookies were done in 12 min in my convection oven & were as you described ... soft & buttery w/all the other flavors nicely present. The recipe uses no milk or egg, so is a way for cooks dealing w/egg allergies or lactose-intolerant issues to give their family a yummy sweet treat. Loved them SQ! Thx for sharing the recipe w/us.


<p>Hello from suburban Fort Worth, Texas! <br /> <br /><br /> <br />______________________________________________ <br /> <br /> <br />*My rating system defined* <br /> <br />Very few recipes really knock my socks off - I love to cook but am not a gourmet. <br />This said: <br /> <br />***** - met all my expectations in taste &amp; appearance; directions were clear &amp; easy to follow. <br /> <br />**** - fell slightly short of my expectations in taste or appearance or directions were faulty or not completely clear. <br /> <br />*** - mediocre taste and/or appearance; most likely a recipe that I would not use again without much modification. <br /> <br />** - taste and/or appearance was not to my liking; a recipe that I would not attempt to modify or use again. <br /> <br />* - taste was absolutely not to my liking (I can't imagine ever using this rating as I can generally tell by the ingredients if I will enjoy the finished product or not) <br /> <br /> <br /><img src= alt= /> <br />&nbsp;<br />&nbsp;<br /><img src= alt= /> <br />&nbsp;<br /><br />&nbsp;</p>
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