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Easy Hummingbird Cookies

  • Prep 10 min
  • Total 45 min
  • Ingredients 7
  • Servings 36
  • Pinterest
    77
  • Save
    92
  • Print
    215
  • Facebook
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Get the flavor of a classic southern Hummingbird cake in delicious cookie form with just a few simple ingredients. MORE+ LESS-

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
2
cups shredded coconut
1
small banana, mashed
1/2
cup chopped dried pineapple
1
teaspoon ground cinnamon
1
teaspoon vanilla
1
container (16 oz) cream cheese ready-to-spread frosting

Steps

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  • 1
    Heat oven to 350°F.
  • 2
    In large bowl, mix 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies, 2 cups shredded coconut, 1 small banana, mashed, 1/2 cup chopped dried pineapple, 1 teaspoon ground cinnamon and 1 teaspoon vanilla.
  • 3
    Scoop heaping tablespoons dough 2 inches apart onto ungreased cookie sheet.
  • 4
    Bake 12 to 14 minutes or until edges are just golden.
  • 5
    Cool 5 minutes before removing to cooling rack to cool completely.
  • 6
    Frost cookies with 1 container (16 oz) cream cheese ready-to-spread frosting.

Expert Tips

Garnish with 1 cup chopped pecans, if desired.

If freezing cookies, they are best frozen before frosting. To freeze, place in an airtight container.

Use a cookie scoop or a small ice cream scoop so all of your cookies are the same size. This will ensure all of the cookies are done at the same time.

Nutrition Information

No nutrition information available for this recipe

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