A family recipe for pineapple/coconut cookies (I'm the 4th generation making them) which are much less sweet than many standard cookies, and get a lot of their sugar content from the pineapple involved:
1/2 cup butter, softened
2 cups packed brown sugar (light or dark, doesn't matter)
4 cups flour
1 20 oz can crushed pineapple
1 tsp vanilla
1 tsp baking powder
1/2 tsp baking soda
3.5 oz flaked coconut
Preheat oven to 350 degrees
Cream butter and brown sugar
Beat in eggs, 1 at a time.
Mix in blended dry ingredients. Batter becomes very thick.
Drain the pineapple, saving the juice.
Stir in pineapple and coconut.
The mixture should be moist but able to hold together. If it appears too dry, add some of the pineapple juice; if it appears too moist, add more coconut.
Using a spoon, drop cookies onto a piece of parchment paper.
Bake 10 minutes; will develop a light golden color.
Let set for 1 minute, then move to cooling rack.
This recipe will make roughly 6 dozen cookies.
As a note, these are one of the few cookies that are better cold than warm. Also, they remain extremely moist; one friend described them as miniature cakes rather than cookies. When I calculated out the ingredients, it's approximately 75 calories per cookie.