These soft butter cookies, filled with pineapple, macadamia nuts and coconut, are a true tropical delight!
| 3/4 |
|
cup sugar |
| 1/2 |
|
cup LAND O LAKES® Butter, softened |
| 1 |
|
(8-ounce) can crushed pineapple in juice, well-drained |
| 1 |
|
teaspoon vanilla |
| 1 3/4 |
|
cups all-purpose flour |
| 1 |
|
teaspoon baking powder |
| 1 |
|
(3.25-ounce) jar (2/3 cup) macadamia nuts, chopped |
| 3/4 |
|
cup sweetened flaked coconut |
Heat oven to 350°F. Combine sugar and butter 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.
Shape dough into 1-inch balls; dip top of each cookie into remaining coconut. Place 2 inches apart onto ungreased cookie sheets. Bake for 12 to 15 minutes or until set. Let cool 2 minutes before removing from cookie sheets.
