Ingredients
- 12 cup salted butter
- 1 cup light brown sugar
- 12 cup white sugar
- 1 egg
- 1 12 teaspoons vanilla
- 14 teaspoon almond extract
- 1 14 cups quick-cooking oats
- crushed in a blender
- 1 cup self rising flour
- 6 ounces dried pineapple
- squeeze out juice and pat dry
- 7 ounces coconut
- 12 cup pecans
- chopped
Instructions
- Mix softened butter and sugars well, then mix in egg, vanilla, and almond extract; set aside.
- Process oats in blender until a fine powder, then add flour and oats to butter mixture.
- Beat well.
- Add pineapple, coconut and nuts to the mix.
- Shape into 1 inch balls and flatten with a fork on a greased and floured cookie sheet.
- Bake at 350 degrees F for 15-18 minutes.
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