Crushed Pineapple and Coconut Cookies

Recipe View Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. (5 minutes)

Recipe View Spread chopped pecans and sweetened flaked coconut in a single layer on one of the prepared baking sheets.

Recipe View Toast in the preheated oven until the coconut is lightly golden brown and the pecans are fragrant, 5 to 7 minutes. Remove from oven and let cool completely. Reduce oven temperature to 325°F (165°C). (15 minutes)

Recipe View In a food processor or blender, pulse rolled oats until slightly ground, resembling a coarse flour. Be careful not to over-process into a fine powder. (2 minutes)

Recipe View In a large bowl, whisk together brown sugar, granulated sugar, and melted butter until smooth and well combined. Add the drained crushed pineapple, egg, vanilla extract, and almond extract. Mix until just combined. (3 minutes)

Recipe View In a separate medium bowl, whisk together the ground oats, flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)

Recipe View Stir in the toasted coconut and pecans. (1 minute)

Recipe View Drop by rounded spoonfuls onto the prepared baking sheets, leaving about 2 inches between each cookie. (5 minutes)

Recipe View Bake in the preheated oven (325°F / 165°C) until the edges are golden brown and the centers are set, 12 to 15 minutes. (15 minutes)

Recipe View Let the cookies cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely. (1 hour)