Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups plain / all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup butter
- 1¼ cups sugar
- ½ teaspoon vanilla essence
- ½ teaspoon almond essence
- 2 tablespoons sour cream
- ¾ cup pineapple, crushed, drained.
- ½ cup dessicated coconut / powdered coconut
Directions
Preheat the oven to 160°C / 325°F / gas mark 3 sift together the flour, baking powder and salt.
Cream together the butter, sugar and flavorings.
Beat in the sour cream until the mixture is fluffy.
Blend in the pineapple and the dry ingredients.
Drop by the teaspoon onto an ungreased cookie sheet, 3 inches apart.
Sprinkle with coconut and bake for 20 minutes.
Cool in the oven until firm and remove to wire racks to cool completely.
Category:Cathy's Recipes
Category:Hawaiian Snacks
Category:Drop Cookies
Category:Sour cream Recipes
Category:Pineapple Recipes
Category:Coconut Recipes