Hawaiian Cookies(Makes 3 To 4 Dozen)
Sweet and tropical Hawaiian cookies combine crushed pineapple, coconut, and pecans for a delightful treat that suits all occasions and flavor preferences.
Ingredients
Instructions
- Cream oleo and sugars until light and fluffy.
- Blend in egg, crushed pineapple, and vanilla extract.
- Sift together the flour, baking powder, baking soda, and salt; gradually add to the creamed mixture and mix well.
- Stir in chopped pecans and coconut, if desired.
- Drop rounded teaspoonfuls of dough onto greased cookie sheets.
- Bake at 400°F for 8 to 10 minutes or until golden brown.
Tips & Substitutions
For a lighter texture, make sure to cream the oleo and sugars thoroughly. If you prefer a nut-free option, simply omit the pecans and replace them with additional crushed pineapple or a mix of seeds. You can also substitute the granulated sugar with coconut sugar for a deeper flavor. If you don't have oleo, softened butter will work as a substitute.
Serving Suggestions
These Hawaiian cookies are delightful on their own but can be served alongside a tropical fruit salad or a scoop of vanilla ice cream for an indulgent treat. They pair beautifully with a cup of tea or coffee. For a fun twist, consider serving them with a drizzle of Poor Man'S Frosting(Mock Whipped Cream Icing) for added sweetness.
Storage & Reheating
Store leftover Hawaiian cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a zip-top freezer bag for up to 3 months. To reheat, place them in a preheated 350°F oven for about 5 minutes to restore their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Hawaiian Cookies(Makes 3 To 4 Dozen) contains roughly 79 calories, with 0g protein, 18g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but be sure to finely chop and drain it well to avoid excess moisture in the dough. This will help maintain the proper texture and prevent the cookies from becoming soggy.
What can I substitute for oleo?
If you don't have oleo, you can substitute it with an equal amount of softened unsalted butter or a plant-based margarine. Both options will work well in this recipe without compromising the flavor.
Can I make these cookies gluten-free?
Absolutely! To make gluten-free Hawaiian cookies, simply substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for better structure and texture. The cookies should turn out just as delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).