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1
Preheat oven to 400u00b0.
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2
In two separate, big mixing bowls combine separate batches of the softened butter, sugar, vanilla and eggs and beat until smooth.
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3
To the wet ingredients, add baking soda and baking powder for white cookies and for the chocolate cookies add cocoa powder, soda and salt. Combine each bowl completely.
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4
Add flour 1 cup at a time and combine. The dough will become VERY thick. If it is too thick to work with reserve last cup until after mixing in the fruit. (People with stand mixers are very lucky at this point.)
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5
Chop the pineapple chunks to desired consistency. I chopped them pretty fine for one batch of cookies, and then left them in bigger chunks for the second batch because I thought it was too subtle. Both ways worked fine. I like it chunkier, but go with your personal preference.
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6
Mix pineapple, chopped cherries, and coconut flakes. Work into each bowl of dough with any remaining flour.
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7
Dough will be much more moist after mixing in the fruit. If it is too sticky to work with put it in the fridge for about 10 minutes before spooning it out.
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8
Use a medium scoop or spoon to make approximately 2 Tablespoon sized balls. You should have approximately 36 cookies.
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9
Place on cookie sheet (I rubbed a little butter on mine to prevent sticking.)
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10
Make an indent in the top of each ball with your finger and place a whole cherry in the indent.
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11
Bake at 400u00b0 for 8-10 minutes or until done. The white cookies will be golden over the top when they are finished.
