Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/4
cup mashed very ripe banana (1 small)
2
cups flaked coconut
1/2
cup finely chopped dried pineapple
1/2
cup chopped pecans
1/2
teaspoon Watkins™ Ground Saigon Cinnamon
1/2
teaspoon Watkins™ Original Double Strength Vanilla Extract
Preparation
Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line cookie sheets with Reynolds® Parchment Paper.
In large bowl, break up cookie dough. Add remaining ingredients; beat with electric mixer on medium-low speed 1 to 2 minutes or until well blended. Drop dough by rounded tablespoonfuls 2 inches apart on cookie sheets.
Bake 11 to 16 minutes or until edges are golden brown. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. Store covered.
