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Hawaiian Drop Cookies

Categories: Cookies

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These Hawaiian drop cookies are filled with pineapple and coconut along with vanilla and almond extracts.


  • 2 c. all-purpose flour sifted
  • 2 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. salt
  • 2/3 c. shortening
  • 1 1/4 c. sugar
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 1 lg. eggs
  • 3/4 c. crushed pineapple, well-drained
  • 1/2 c. shredded coconut finely chopped


In a mixing bowl, sift together flour, Clabber Girl Baking Powder and salt; set aside. In a separate bowl, cream shortening, sugar and extracts thoroughly. Beat in egg until mixture is fluffy. Blend in pineapple and flour mixture. Drop by teaspoonfuls 3 inches apart onto an ungreased cookie sheet. Sprinkle with coconut.

Bake at 325 F for approximately 20 minutes.

Note:Cookies are better if stored for 24 hours prior to eating.

From the Clabber Girl Recipe Book
Originally published in our 1985 Clabber Girl Recipe Book.