Ingredients: - 2 cups all-purpose flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 cup crushed pineapple, drained - 1/2 cup shredded coconut
Directions: 1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. 2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt; set aside. 3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. 4. Beat in the large egg and vanilla extract until well combined. 5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. 6. Fold in the drained crushed pineapple and shredded coconut until evenly distributed. 7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. 8. Bake for 12-15 minutes, or until the edges are lightly golden. 9. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 12-15 minutes | Total Time: 30 minutes Kcal: Approximate calories per serving: 120 | Servings: About 24 cookies
Tips: 1. For added flavor, consider adding a teaspoon of almond extract along with the vanilla. 2. Make sure to drain the crushed pineapple well to avoid overly moist cookie dough. 3. Store the cookies in an airtight container at room temperature to maintain freshness.
