My boys really love sweet cookies (and really, who doesn’t?), but I don’t like adding a lot of sugar to cookies to make them sweet. I’d rather use natural sugars like the kind you find in fruit. That is why I was drawn to this Hawaiian pineapple coconut cookie recipe.
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.

I am going to post the original recipe, as it was written by Clabber Girl.  Feel free to make changes as you see fit, but try the original recipe once and I think you will see that they are pretty darned good as the recipe is written.


  • 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


  1. Preheat oven to 325 degrees.
  2. 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.
  3. ...........................................

for full instruction please see : basilmomma.com

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel