Ingredients
1 cup shortening1 cup sugar1 cup packed brown sugar1/2 teaspoon vanilla extract2 large eggs, room temperature1 cup chopped pecans4 cups all-purpose flour1/2 teaspoon baking soda1/2 teaspoon salt2 teaspoons baking powder1 can (8 ounces) crushed pineapple, undrained1/2 cup sweetened shredded coconut
Preparation
Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Beat in pineapple. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in pecans and coconut.
Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are lightly browned, 10-12 minutes. Remove from pans to wire racks to cool.
