1/3 cup butter
1 cup vegetable shortening
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla
1 teaspoon pineapple flavoring
1 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
9 ounces ginger vanilla macadamia nuts (I got these as a Christmas gift and they were so GOOD! but regular nuts will also work, just add 1/2 teaspoon of ginger to the dry ingredients)
6 ounces of dried pineapple, chopped up to about the size of raisins (one package)
10 ounces of white chocolate chips (one package)
2 cups of coconut (about half a blue bag)
Preheat oven to 375
Line two baking sheets with parchment. You don't have to with this recipe, they don't stick, but it makes clean-up easier
Mix shortening and butter in the bowl of a mixer. Add sugars, eggs and flavorings. mix well. In a separate bowl mix the flour, baking soda and salt (and ginger). Blend into butter mixture. Mix well.
Add the nuts, chips, pineapple and coconut.
Drop by medium cookie scoop onto prepared pans
Place the cookies about 2 inches apart
Bake for 10 to 12 minutes.
Cool for a minute or two on the pan, then remove to cool completely on a wire rack.
Makes 5 dozen.