Aloha Tea Cakes

Ingredients

Cookies

• 1 cup coconut
• 1 cup sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 cup butter or margarine, softened
• 3 cups all purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp salt
• 1/2 to 1 tsp. allspice
• 3/4 to 1 cup chopped macadamia or cashew nuts
• 8-1/4 oz. crushed pineapple, drained; reserve 1/3 cup for frosting.

Frosting

• 4 cups powdered sugar
• 1/2 tsp salt
• 1/4 to 1 tsp. ginger
• 1/2 cup butter or margarine, softened
• 1/3 cup pineapple juice

Directions

1. Heat oven to 350F.
2. In shallow pan, toast coconut 4-6 minutes, stirring occasionally. (My toaster oven is great for this)
3. Grease cookie sheets.
4. In large bowl, cream sugar, brown sugar and 1 cup butter until light and fluffy.
5. Add eggs; mix well.
6. Lightly spoon flour into measuring cup; level off.
7. By hand stir in flour, baking powder, soda, salt and allspice.
8. Mix well.
9. Stir in toasted coconut, macadamia nuts and pineapple; mix well.
10. Drop by teaspoons 2 inches apart onto greased cookie sheet.
11. Bake @ 350F for 8-10 minutes or until golden brown.
12. Cool.
13. Combine frosting ingredients and frost cookies.

Notes

Makes 6-1/2 dozen. Enjoy Contributed by Sylvia on the World Recipes Y-Group