Ingredients:
– 1 cup unsalted butter, softened – 1 cup granulated sugar – 1 large egg – 1 teaspoon vanilla extract – 2 cups all-purpose flour – 1/2 teaspoon baking powder – 1/4 teaspoon salt – 1 cup crushed pineapple, drained – 1/2 cup shredded coconut (optional)
Directions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. 2. In a large bowl, cream together the softened butter and sugar until light and fluffy. 3. Beat in the egg and vanilla extract until well combined. 4. In a separate bowl, whisk together the flour, baking powder, and salt. 5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. 6. Fold in the crushed pineapple and shredded coconut, if using, until evenly distributed. 7. Drop tablespoon-sized portions 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 oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 180 kcal | Servings: 24 cookies
Tips: Use well-drained pineapple to prevent soggy cookies. Chill the dough for 30 minutes before baking for thicker cookies
