Directions:
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated 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 soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, stirring just until combined.
6. Fold in the drained crushed pineapple, shredded coconut, and chopped pecans if using.
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 golden and the centers are set.
9. 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: 190 kcal | Servings: 24 cookies
Tips:
Ensure the pineapple is well-drained to prevent the dough from becoming too wet.
For extra chewiness, substitute half of the all-purpose flour with whole wheat flour
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