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Pineapple Drop Cookies Recipe
|Sugar||3⁄4 Cup (12 tbs)|
|Margarine/Butter||1 Cup (16 tbs)|
|Flour||2 Cup (32 tbs), use pillsbury best all purpose or unbleached variety|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Crushed pineapple in its own juice||1 Can (10 oz), reserve liquid|
|Coconut||1⁄2 Cup (8 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Powdered sugar||2 1⁄2 Cup (40 tbs)|
|Reserved pineapple liquid||4 Tablespoon|
Serving size: Complete recipe
Calories 5093 Calories from Fat 2069
% Daily Value*
Total Fat 236 g362.9%
Saturated Fat 48.2 g241%
Trans Fat 0 g
Cholesterol 211.5 mg
Sodium 2193 mg91.4%
Total Carbohydrates 716 g238.7%
Dietary Fiber 18.4 g73.8%
Sugars 494.2 g
Protein 39 g78.7%
Vitamin A 160.8% Vitamin C 72.3%
Calcium 49.5% Iron 87.3%
*Based on a 2000 Calorie diet
In large bowl, combine sugar and margarine; beat until light and fluffy.
Add vanilla and egg; beat well.
Lightly spoon flour into measuring cup; level off.
Add flour, baking powder, baking soda and salt; mix well.
Stir in pineapple, coconut and pecans.
Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets.
Bake at 350°F. for 11 to 16 minutes or until light golden brown.
Remove from cookie sheets; cool completely.
In medium bowl, combine frosting ingredients, adding enough pineapple liquid for desired frosting consistency; blend well.
Frost cooled cookies.