These were cut from a newspaper some 50 years ago by my Grandmother in Hawaii, and I remember having them whenever I got to visit along with a pie that I will publish in another article.
1 C. Shortening (butter will not due)
1 C. Light Brown Sugar
1 C. Sugar
1 C. Walnuts or Pecans (chopped)
1 Eight ounce can Crushed Pineapple (drained and juice reserved)
1 Tsp Vanilla Extract
1 C. Shredded Coconut
4 C. A.P. Flour sifted with 1 Tbsp Baking Soda
Heat oven to 350*
Cream Shortening with Brown Sugar and Sugar until smooth; add 2 eggs mix until blended; add pineapple, vanilla, and coconut mix well; add nuts, then 1 C. at a time add flour and mix until incorporate all 4 Cups.
Add a little pineapple juice if it is to thick; drop by rounded teaspoons onto a greased cookie sheet. Bake for 10 minutes; allow to cool on pan for 2 minutes and then onto a cooling rack until ready to eat.
I love these crumbled over vanilla ice cream or with your favorite yogurt.
This is probably far from a Hawaiian recipe but I love to make them they remind me of my time with family and what better reason to make them for yours.