PINEAPPLE CHOCOLATE CHIP COOKIES
These cookies are always popular at bake sales. I sometimes use 1 cup of coconut instead of the chopped walnuts.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 4-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in pineapple and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture. Stir in chocolate chips and walnuts if desired., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Press down lightly. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 116 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 88mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
PINEAPPLE CHOCOLATE CHIP COOKIES RECIPE - (4.4/5)
Provided by á-25101
Number Of Ingredients 12
Steps:
- Combine all wet and dry ingredients. Drop onto cookie sheets, leaving enough room in between each cookie in case they spread. Bake at 375° F for 12-15 minutes.
CHOCOLATE DIPPED PINEAPPLE-COCONUT MACAROONS
Sweet, tart, chocolatey and chewy - all in one cookie! We love the combination of homemade pineapple jam and bittersweet chocolate in these gluten-free macaroon thumbprints. They're perfect for your next cookie swap!
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 2 dozen macaroons
Number Of Ingredients 13
Steps:
- For the pineapple filling: Puree the pineapple in a food processor and transfer to a medium skillet along with the sugar and 1/4 cup water. Heat over medium-low and bring to a low simmer. Use a rubber spatula to stir and move the mixture around as it reduces and thickens to the consistency of very thick jam, 18 to 20 minutes (you should have about a heaping 1/2 cup). Remove from the heat and stir in the lemon juice. Let cool completely in the skillet. The pineapple filling can be made and refrigerated up to 2 days in advance.
- Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Line a baking sheet with parchment and coat lightly with nonstick spray.
- For the macaroons: Whisk the egg whites in a large bowl until frothy. Toss the coconut, sugar, cornstarch, vanilla and 1/4 teaspoon salt together with your hands in another large bowl. Add the coconut mixture to the egg whites and combine with your hands; the mixture should pack together tightly when squeezed. Divide the mixture into 24 slightly heaping tablespoons and roll each into a smooth ball (slightly wet hands can help with rolling). Hold a ball in the palm of your hand and use your thumb to make a slight indentation in the middle. Reshape the edges of the macaroon back into a round if it cracks. Arrange about 1 inch apart on the prepared baking sheet. Bake until golden brown, rotating the tray as needed for even browning, 20 to 24 minutes. Let cool completely on the tray.
- Set up a cooling rack over a baking sheet. Combine the chocolate and butter in a small bowl and microwave for 30 seconds; stir. Repeat until all of the chocolate is melted and smooth. Dip the bottom of each macaroon into the chocolate and press into the chocolate about halfway up the macaroon. Use a fork to help lift it out of the chocolate. Transfer to the cooling rack and allow to sit at room temperature until the chocolate hardens and sets up, about 20 minutes.
- Fill each macaroon with about 1 teaspoon of the pineapple filling. Store and refrigerate in an airtight container for up to 3 days.
PINEAPPLE CHOCOLATE CHIP COOKIES
A true old fashion recipe that our familt has always called Grandma Quinn's Cookies. It's the only cookies I remember her making. A soft cookie that is great with milk or coffee. Use a good quality crushed pineapple. The taste will really be better. Batter may be chilled if too soft.
Provided by Just Janie
Categories Dessert
Time 25m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- Cream together the shortening & sugars.
- Beat in eggs & vanilla until creamy.
- Stir in pineapple.
- Combine the flour, salt & soda & add to creamed mixture.
- Stir in chips & nuts.
- Bake on sprayed sheets at 400 for about 10 minutes.
PINEAPPLE AND WHITE CHIP COOKIES
These are a cakelike cookie. The recipe was featured on a local morning news show, and was credited to Happy Cookies bakery in NE Wisconsin.
Provided by Vino Girl
Categories Drop Cookies
Time 27m
Yield 60 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F
- Lightly grease cookie sheets (or use parchment paper).
- Beat butter and sugar in large bowl until well-blended; add eggs and vanilla. Blend in pineapple and juice. In another bowl, stir together flour, baking soda, cinnamon, salt, and nutmeg. Gradually add to butter mixture, beating until well-blended.
- Stir in nuts and chips.
- Drop by tablespoons onto prepared cookie sheets.
- Bake 10 to 12 minutes or until light brown.
- Remove from cookie sheet to wire rack to cool.
Nutrition Facts : Calories 109.5, Fat 6.1, SaturatedFat 3, Cholesterol 15.8, Sodium 68.9, Carbohydrate 12.6, Fiber 0.4, Sugar 6.8, Protein 1.5
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