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Ingredientes
- ½ cup unsalted butter, (1 stick) – cut into 1-inch pieces
- 2 ounces fresh lemon juice (Meyer lemons preferably) (2 juicy
- lemons should do)
- 1 ½ teaspoons pure vanilla extract
- 6 ounces dried baby pineapple, cut in ½-inch sized pieces
- 2 ounces roasted coconut chips
- Preheat oven to 350 degrees F.
- Line an 8-inch x 8-inch baking pan with aluminum foil and
- spray with cooking spray. Set aside.
- In the bowl of a food processor add ½ cup butter, 1-cup
- flour, ½ cup sugar, and ½ teaspoon salt and pulse to combine until the mixture
- is the size of large crumbs. Or you can
- use a bowl and two knives cutting the butter to achieve the same result. Reserve ¾ cup of the crumbs and put the rest
- in the baking pan and pat down. Bake crust 10
- minutes.
- Combine in mixing bowl 1 egg, ½ cup sugar, 1/3-cup sour
View Full Recipe at SP Cookie Queen
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 539g | |
| Calories 1599 | |
| Calories from Fat 839 | 52% |
| Total Fat 95.44g | 119% |
| Saturated Fat 59.03g | 236% |
| Trans Fat 0.0g | |
| Cholesterol 244mg | 81% |
| Sodium 494mg | 21% |
| Potassium 1480mg | 42% |
| Total Carbs 184.38g | 49% |
| Dietary Fiber 17.0g | 57% |
| Sugars 97.88g | 65% |
| Protein 14.34g | 23% |
