Ambrosia Cookies
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 cup minus 1 tablespoon granulated sugar
  • 1 cup firmly packed light brown sugar
  • 2 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 cup quick-cooking oats
  • 1 teaspoon lemon zest
  • 3/4 cup chopped dried pineapple
  • 1 cup sweetened flaked coconut
  • 1 cup pecans, toasted and finely chopped
Directions
  1. Preheat the oven to 350 degrees and place a rack in the center. Have ready 2 ungreased baking sheets.
  2. Mix the flour, baking powder, baking soda, and salt together in a medium-sized bowl; set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld electric mixer, beat the butter on medium speed until creamy. Add both sugars and beat for about 1 minute, then add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the mixer speed to low and gradually add the flour mixture. Stir in the oats, lemon zest, pineapple, coconut, and pecans.
  4. Drop rounded teaspoonfuls of batter 2 ½ inches apart onto the baking sheets. Bake 1 sheet at a time for 8-10 minutes, or until the edges are nicely browned. Transfer to a wire rack to cool completely.