1 (18 ounce) can crushed pineapple with juice
1 cup chopped pecans
1 cup rolled oats
1 cup chocolate chips
1 cup chopped pecans
1 tablespoon vanilla extract
1 (1 ounce) package instant chocolate pudding mix
1 cup chopped flaked coconut
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Stir together pineapple, pecans, oats, chocolate chips and pecans.
Pour softened whipping cream into a large bowl. Beat pineapple mixture with vanilla extract until light and fluffy. Beat in pudding mix and coconut. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.