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Ingredients
- 1 cup shortening
- 1 cup sugar
- 1 cup packed brown sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 cup chopped pecans
- 4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 can (8 ounces) crushed pineapple, undrained
- 1/2 cup sweetened shredded coconut
Directions
- 1. Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Beat in pineapple. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in pecans and coconut.
- 2. Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are lightly browned, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts
1 cookie: 68 calories, 3g fat (1g saturated fat), 4mg cholesterol, 32mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein.
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