Prep Time 30m
Cook Time 12m
Ready Time 60m
Yield 3 dozen

  • Crisco® Original No-Stick Cooking Spray
  • 1 1/4 cups firmly packed brown sugar
  • 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 large egg
  • 1 tablespoon grated fresh orange peel
  • 2 tablespoons orange juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange or lemon extract
  • 3 cups quick rolled oats
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1 (8 oz.) can crushed pineapple in natural juice, well-drained
  • 1 cup flaked coconut
  • 1 cup chopped macadamia nuts
Preparation Directions
  • Step 1Heat oven to 375°F. Coat baking sheets with no-stick cooking spray.
  • Step 2Beat brown sugar, shortening, egg, orange peel, orange juice, vanilla and orange extract in large bowl with electric mixer at medium speed until well blended.
  • Step 3Combine oats, flour, baking soda, salt and ginger in medium bowl. Add to shortening mixture, beating at low speed just until blended.
  • Step 4Stir in pineapple, coconut and macadamia nuts. Drop by rounded measuring tablespoonfuls 2 inches apart onto prepared baking sheets.
  • Step 5Bake 10 to 12 minutes or until cookies are lightly browned. Cool 2 minutes. Place on cooling rack to cool completely.
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