Pineapple Cookies
Yield
2 dozenPrep
15 minCook
8 minReady
25 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
bananas
mashed |
|
| ¼ | cup |
pineapple juice concentrate
|
* |
| ¼ | cup |
vegetable oil
|
|
| 1 | large |
eggs
|
|
| 1 | tablespoon |
milk
|
|
| 1 | cup |
unbleached all-purpose flour
|
|
| ¼ | teaspoon |
baking soda
|
|
| ½ | cup |
coconut
|
*
|
| 1 | x |
orange zest
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
bananas
mashed |
|
| 59 | ml |
pineapple juice concentrate
|
* |
| 59 | ml |
vegetable oil
|
|
| 1 | large |
eggs
|
|
| 15 | ml |
milk
|
|
| 237 | ml |
unbleached all-purpose flour
|
|
| 1.3 | ml |
baking soda
|
|
| 118 | ml |
coconut
|
*
|
| 1 | x |
orange zest
grated |
*
|
Directions
Mash ripe banana with a fork to measure ¼ cup.
Beat together banana, pineapple juice concentrate, oil, egg, and milk until creamy.
Add flour, baking soda, and flaked coconut.
Beat well.
Drop by rounded teaspoonfuls onto lightly oiled baking sheets and sprinkle with grated orange rind.
Bake at 350℉ (180℃) F for 8 minutes or until just brown around the edges and firm to the touch.
Cool on wire racks.
