Pineapple Coconut Cookies

Pineapple Coconut Cookies 1 cup of unsalted butter, softened ½ cup of sugar 1 cup of brown sugar 2 large eggs 1½ teaspoons of vanilla extract 4 tablespoons of pineapple juice 3 cups of all-purpose flour 1 teaspoon of baking soda ½ teaspoon of salt 1 cup of sweetened coconut flakes 1 cup of chopped pecans Preheat oven to 375F Mix flour, baking soda, and salt in a small bowl, set aside. In a separate bowl, beat butter until creamy. Add in sugars and beat with a mixer on medium speed until well blended. Beat in eggs, one at a time, mixing well. Mix in vanilla extract and pineapple juice. Add in flour mixture, and beat slowly to incorporate, then beat to blend well. Mix in coconut flakes and stir in pecans. REFRIGERATE DOUGH FOR AT LEAST ONE HOUR. (Cookies will taste better the longer you refrigerate the dough. At least 24 hours is preferable.) Drop batter in 2 tablespoon portions about 2 inches apart on baking sheet. Optional: Sprinkle sugar on top. Bake for 12-15 minutes until edges of cookies are brown. (If using 2 pans in 1 oven, switch positions at half time.) Let cookies cool on pan about 5 minutes, then transfer to a cooling rack with a spatula.