This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.
Don't forget to check Shirley's blog.
(by Aunt Betty [Herman] Arnold)
1 cup Parkay margarine (2 sticks)
1 cup white sugar
1 cup dark brown sugar
1 cup Dole crushed pineapple (do not drain)
4 cups flour
1/2 tsp. salt
1 tsp. baking soda
2 tsp. vanilla
1 cup chopped nuts (optional--use pecans or walnuts)
1 - 7oz. bag Baker's coconut
In a mixer, blend Parkay, white sugar, brown sugar, eggs and beat until creamy. Add pineapple including the juice, baking soda, salt, and vanilla. Beat until smooth and add coconut and nuts (optional). Blend in flour a cup at a time. If it gets too stiff for the mixer, mix the batter by hand. Drop teaspoonsful on a greased cookie sheet. Bake at 350 degrees for 12-15 minutes or until golden brown.