Posted by moderndaygourmet on December 24, 2007
1 cup flour
1 teaspoon baking powder
1 (8 ounce) can crushed pineapple, drained very well
1 (14 ounce) can sweetened condensed milk
7 ounces sweetened coconut
1/2 cup butter, melted
1/2 cup almonds, toasted and chopped
1 teaspoon grated lemon peel
1/4 teaspoon almond extract
1 cup caramel ice cream topping
36 toasted whole almonds
Combine flour and baking powder; set aside. In large bowl, combined drained pineapple, condensed milk, coconut, butter, chopped almonds, lemon peel and almond extract. Mix well. Sprinkle flour and baking powder over pineapple mixture and mix well. If dough appears runny, add extra coconut to thicken it.
Drop by heaping tablespoon onto greased cookie sheet . Dough should mound. Bake for 12 to 15 minutes at 350 until lightly browned.
Let cool completely. Drizzle with with caramel. Top with a whole almond. Makes 2 1/2 to 3 dozen.
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