Crushed Pineapple And Coconut Cookies Recipes

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COCONUT PINEAPPLE COOKIES



Coconut Pineapple Cookies image

A classic dessert with a tropical twist - flaked coconut and dried pineapple makes traditional oat cookies sweet and chewy.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 54

Number Of Ingredients 11

1 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, softened
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1 egg
2 cups old-fashioned oats
1 1/2 cups flaked coconut
1 cup chopped dried pineapple

Steps:

  • In medium bowl, mix flour, baking soda and salt. In large bowl, beat butter and both sugars with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in vanilla and egg. On low speed, gradually add flour mixture to butter mixture, beating until blended. Stir in oats, coconut and pineapple. Cover and refrigerate dough 1 hour.
  • Heat oven to 350°F. Onto ungreased cookie sheets, drop dough by tablespoonfuls 2 inches apart. Bake 10 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 90, Carbohydrate 13 g, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 85 mg

PINEAPPLE COCONUT COOKIES



Pineapple Coconut Cookies image

It's that time of the year again, when your kitchen smells like fresh-baked cookies all season long. When there is pineapple and coconut involved, you know it's good. These are my favorite. I originally got the recipe from foodnework.com but I made a few changes. And a batch goes a long way (you'll like that) ;) Enjoy!

Provided by Kitty Kat Cook

Categories     Dessert

Time 2h17m

Yield 30-40 serving(s)

Number Of Ingredients 10

1 1/2 cups granulated sugar
8 ounces unsalted butter (2 sticks, softened)
2 large eggs
1/2 tablespoon coconut extract
1 cup of fine-flaked coconut
1/2 cup of chopped sweetened pineapple (caramelized) or 1/2 cup dried pineapple
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons water
2 teaspoons baking soda

Steps:

  • Soften butter at room temperature.
  • Preheat oven to 400 degrees F.
  • Shred pineapple chunks into smaller bits.
  • Cream butter and sugar until smooth.
  • Add eggs 1 at a time until mixture is fluffy.
  • Beat in coconut extract.
  • Add water.
  • Add the pineapple and coconut.
  • In a separate bowl sift together the flour, baking soda and salt.
  • Stir the flour mixture into the butter mixture.
  • Form cookie dough into a ball and wrap in plastic.
  • Chill for 2 hours.
  • Roll dough into by the 1/4 into balls.
  • Lightly flatten top.
  • Lay balls an inch apart and bake for 7 minutes.

Nutrition Facts : Calories 156.2, Fat 8.4, SaturatedFat 5.6, Cholesterol 30.4, Sodium 129.5, Carbohydrate 19, Fiber 0.8, Sugar 10.5, Protein 1.8

CRUSHED PINEAPPLE AND COCONUT COOKIES



Crushed Pineapple and Coconut Cookies image

This crushed pineapple and coconut cookie is similar to one sold in a regional grocery store in the Southeast. There are several similar recipes out there, and this is the best combination of them!

Provided by Kassidee Kennedy Cuffey

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 40m

Yield 30

Number Of Ingredients 13

¾ cup chopped pecans
½ cup sweetened flaked coconut
1 ¼ cups rolled oats
1 cup brown sugar
½ cup white sugar
½ cup unsalted butter, melted
½ cup crushed pineapple, well drained
1 large egg
2 teaspoons vanilla extract
½ teaspoon almond extract
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Spread pecans and coconut onto a baking sheet.
  • Toast in the preheated oven until coconut is very light golden brown and pecans become fragrant, 5 to 7 minutes. Remove from the oven and let cool, about 10 minutes. Leave the oven on.
  • Pulse oats in a blender or food processor until slightly ground.
  • Mix brown sugar, white sugar, and butter together in a bowl. Add pineapple, egg, vanilla extract, and almond extract.
  • Mix oats, flour, baking powder, and salt together in a small bowl; mix into the wet ingredients. Stir in toasted coconut and pecans. Drop by spoonfuls onto the prepared cookie sheets.
  • Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 128 calories, Carbohydrate 17.8 g, Cholesterol 14.3 mg, Fat 6 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 63.7 mg, Sugar 11.7 g

PINEAPPLE-COCONUT CHEESECAKE COOKIE BALLS



Pineapple-Coconut Cheesecake Cookie Balls image

Cheesecake cookie balls go tropical-with a sweet and crunchy combination of crushed pineapple, toasted coconut and chopped pecans.

Provided by My Food and Family

Categories     Recipes

Time 1h15m

Yield 12 servings, 2 Tbsp. each

Number Of Ingredients 5

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup powdered sugar
1 can (8 oz.) crushed pineapple in juice, well drained
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
1/2 cup chopped pecans

Steps:

  • Mix cream cheese and sugar in medium bowl until blended. Stir in pineapple and coconut.
  • Refrigerate 1 hour or until firm.
  • Shape into ball; roll in nuts.

Nutrition Facts : Calories 140, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

PINEAPPLE-COCONUT DROP (SOFT) COOKIES



Pineapple-Coconut Drop (soft) Cookies image

These cookies were always in great demand at our house whenever I made them. Our 5 children loved the pineapple-coconut combination. The only problem was, I couldn't keep them on hand very long. I found this recipe in an Albuquerque newspaper sometime in the '60's and have made them many times since then.

Provided by Joje in Oklahoma Ci

Categories     Drop Cookies

Time 18m

Yield 36-42 cookies

Number Of Ingredients 10

1/2 cup shortening
1/2 cup brown sugar, firmly packed
1/4 cup white sugar
1 egg, beaten
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup crushed pineapple, drained
1/2 package coconut

Steps:

  • Cream shortening and sugars.
  • Add beaten egg mixed with vanilla.
  • Sift flour with soda and salt.
  • Add to mixture alternately with the pineapple and coconut.
  • Mix all items together--well, till it makes a soft batter.
  • Drop by rounded teaspoon onto greased cookie sheets.
  • Leave space for spreading.
  • Bake at 375°F for about 10 minutes or until done.
  • Be careful not to overbake this cookie.

COCONUT CAKE WITH CRUSHED PINEAPPLE



Coconut Cake with Crushed Pineapple image

Find a yummy combination of coconut and crushed pineapple in this tender, moist cake, with more crushed pineapple in the filling. Coconut and pineapple tidbits or slices are the garnish on top of a sweet buttercream frosting. Cover and refrigerate to store.

Provided by Bibi

Categories     Desserts     Cakes     Coconut Cake Recipes

Time 2h10m

Yield 12

Number Of Ingredients 19

3 cups all-purpose flour
2 cups white sugar
1 ½ teaspoons salt
1 teaspoon baking soda
3 large eggs, lightly beaten
1 cup unsalted butter, melted
½ cup sour cream
1 teaspoon vanilla extract
½ teaspoon coconut extract
1 (20 ounce) can crushed pineapple in juice, undrained
1 cup packed sweetened flaked coconut
1 cup unsalted butter, at room temperature
1 (16 ounce) package powdered sugar
2 tablespoons heavy cream, or more as needed
1 teaspoon vanilla extract
½ teaspoon kosher salt
1 (8 ounce) can crushed pineapple in juice, drained and juice reserved
1 cup packed sweetened flaked coconut
¼ cup pineapple tidbits, drained

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter three 9-inch round cake pans and dust lightly with flour.
  • Prepare cake: Stir flour, sugar, salt, and baking soda together in a large bowl. Stir in eggs and melted butter until just combined. Add sour cream, vanilla and coconut extracts, undrained pineapple and coconut; stir until combined. Divide batter evenly into the three prepared pans.
  • Bake in the center of the preheated oven until a wooden pick inserted in the middle of a layer comes out clean, 30 to 35 minutes. Cool in the pans on wire racks about 10 minutes. Turn layers out onto the racks and cool completely, about 1 hour.
  • Prepare the buttercream frosting: Beat butter in the bowl of an electric mixer until fluffy and lighter in color. Add 1 cup powdered sugar and 1 tablespoon cream; beat on medium speed for about 1 minute. When the sugar is fully incorporated, add vanilla, salt, 1 additional cup of powdered sugar, and 1 more tablespoon cream; beat for about 2 minutes. Beat in the remaining powdered sugar. If the frosting is too stiff, add a few drops of cream and stir again. Repeat until the desired consistency is reached.
  • Prepare the filling: Remove 1 cup of the frosting and place in a medium mixing bowl. Add drained, crushed pineapple and stir. Add a few drops of reserved pineapple juice if the mixture is too stiff.
  • To assemble: place one cake layer on a cake plate or stand. Spread 1/2 of the filling on top of the first layer. Put the second layer in place and spread the remaining filling on it. Place the third layer on the top and spread the remaining buttercream frosting on the top and sides of the cake. Garnish the top of the cake with flaked coconut, and add drained pineapple tidbits as desired.

Nutrition Facts : Calories 807.1 calories, Carbohydrate 112.5 g, Cholesterol 135.5 mg, Fat 38.7 g, Fiber 2.6 g, Protein 6.2 g, SaturatedFat 25 g, Sodium 540.2 mg, Sugar 84.9 g

PINEAPPLE COCONUT SNOWBALLS



Pineapple Coconut Snowballs image

Marlene Rhodes shares a three-ingredient treat she quickly whips up in her Colorado Springs, Colorado kitchen. Canned pineapple adds refreshing taste to the frosty-looking finger food.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 2 dozen.

Number Of Ingredients 3

1 package (8 ounces) cream cheese, softened
1 can (8 ounces) crushed pineapple, well drained
2-1/2 cups sweetened shredded coconut

Steps:

  • In a small bowl, beat cream cheese and pineapple until combined. Cover and refrigerate for 30 minutes. , Roll into 1-in. balls; roll in coconut. Refrigerate for 6 hours or overnight.

Nutrition Facts : Calories 67 calories, Fat 5g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 55mg sodium, Carbohydrate 4g carbohydrate, Fiber 1g fiber), Protein 2g protein.

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