Pineapple Cookies

mary Armstrong


Delicious! I added coconut instead of nutmeats for the coconut lovers out there!

So this is a very old recipe, as the recipe does state a "No. 2 can" for the pineapple.

That equates to a 20 ounce can or 1 lb 4 oz. or 2 1/4 cups.

Hope that helps!


★★★★★ 1 vote

4-5 dozen
25 Min
15 Min


  • 1 c
    brown sugar, firmly packed
  • 1 c
  • 1 c
    shortening, butter flavor
  • 2
  • 1
    no. 2 can chopped pineapple, drained
  • 1 tsp
  • 4 c
  • 1/4 tsp
  • 1 tsp
    baking soda
  • 1 c
    nuts or coconut--- optional

How to Make Pineapple Cookies


  1. Cream sugars and shortening; add eggs and beat well. Stir pineapple and vanilla into mixture.
  2. Add flour which has been sifted with salt and soda, and nuts or coconut if using, mix well.
  3. Drop from spoon on greased cookie sheet.
  4. Bake in preheated oven at 375 degrees for 12-15 minutes.

Printable Recipe Card

About Pineapple Cookies

Course/Dish: Cookies
Hashtags: #coconut, #nuts, #pineapple

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