Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
2
cups shredded coconut
1
small banana, mashed
1/2
cup chopped dried pineapple
1
teaspoon ground cinnamon
1
teaspoon vanilla
1
container (16 oz) cream cheese ready-to-spread frosting
Preparation
Heat oven to 350°F.
In large bowl, mix 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies, 2 cups shredded coconut, 1 small banana, mashed, 1/2 cup chopped dried pineapple, 1 teaspoon ground cinnamon and 1 teaspoon vanilla.
Scoop heaping tablespoons dough 2 inches apart onto ungreased cookie sheet.
Bake 12 to 14 minutes or until edges are just golden.
Cool 5 minutes before removing to cooling rack to cool completely.
Frost cookies with 1 container (16 oz) cream cheese ready-to-spread frosting.
