HAWAIIAN PINEAPPLE COCONUT COOKIES

It may surprise you to learn that on Mother’s Day, I cooked all afternoon.  Really! I know I was supposed to be taking it easy, but all my son wanted to do with me was bake something.  I had a real hankering for homemade cookies, and I had ear-marked 5 recipes in my Clabber Girl cookbook, so we got out our ingredients and got down to business making these Hawaiian pineapple coconut cookies.

These cookies are so simple to make.  I have made them a few times and each time I do, I add a little bit of something extra here and there to change them.  Sometimes I will add chopped or slivered almonds, but of course, that is when I will be sharing them outside of our home. Nut allergies can be difficult to bake around at times.

INGREDIENTS

• 2 C all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2/3 C shortening
• 1 1/4 C sugar
• 1/2 tsp vanilla extract
• 1/2 tsp imitation almond extract (safest for our nut allergy house)
• 1 egg
• 3/4 C crushed pineapple, well drained
• 1/2 C shredded coconut, finely chopped

INSTRUCTIONS

• Preheat oven to 325 degrees.
• In a large mixing bowl, stir together flour, baking powder, and salt; set aside. In a separate bowl, use an electric hand or stand mixer to cream shortening, sugar and extracts together. Beat in the egg until mixture is fluffy.
• Blend in the pineapple and flour mixture. Drop by teaspoonfuls 3 inches apart onto an ungreased cookie sheet. Sprinkle with coconut.
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