3/4 cup sugar
1/2 cup butter
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 by hand.
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.
Makes 3 dozen cookies