Ingredients:
3/4 cup sugar
1/2 cup soft baking butter with canola oil
1 (8 ounce) cans crushed pineapple with juice, well drained
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 (3 1/4 ounce) jars macadamia nuts, chopped
3/4 cup sweetened flaked coconut
Directions:
Heat oven to 350 F Combine sugar and Soft Baking Butter with Canola Oil in large bowl.
Beat at medium speed until creamy.
Add pineapple and vanilla; continue beating until well mixed.
Reduce speed to low; add flour and baking powder.
Beat until well mixed.
Stir in nuts and 1/4 cup coconut by hand.
Shape dough into 1-inch balls; dip top of each cookie into remaining coconut.
Place 2 inches apart onto ungreased cookie sheets.
Bake in oven 12-15 minutes or until set.
Servings: 36
Time preparation: 20 min.
Time total: 32 min.