RCI-BR.005.0341.001
Hawaiian Drop Cookies
Contributed by Catsrecipes Y-Group
Prep35 min
Cook12 min
Total47 min
Servings4
Difficultyintermediate
Ingredients
- plain / all purpose flour2 cups
- 2 teaspoons
- ½ teaspoon
- ⅔ cup
- 1¼ cups
- ½ teaspoon
- ½ teaspoon
- 2 tablespoons
- pineapple¾ cupcrushed, drained.
- dessicated coconut / powdered coconut½ cup
Method
1
Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
2
Combine flour, baking powder, and salt in a medium bowl and whisk together until evenly distributed.
3
Cream butter and sugar together in a large bowl using an electric mixer until light and fluffy, about 2–3 minutes.
4
Add vanilla essence and almond essence to the creamed mixture and beat until incorporated.
1 minutes
5
Stir sour cream into the butter mixture until combined.
1 minutes
6
Fold the dry ingredients into the wet mixture using a spatula or wooden spoon until just combined; do not overmix.
7
Fold crushed drained pineapple and desiccated coconut into the batter until evenly distributed.
1 minutes
8
Drop rounded tablespoons of batter onto prepared baking sheets, spacing them about 2 inches apart.
2 minutes
9
Bake in preheated oven for 10–12 minutes until golden brown around the edges and set on top.
12 minutes
10
Cool cookies on baking sheet for 2 minutes, then transfer to a wire rack to cool completely.