2 cups all-purpose flour
3/4 cup baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup butter, melted
1 1/4 teaspoons baking powder
1 1/2 cups canned crushed pineapple
2 egg whites, broken
1 cup sour cream
2 teaspoons vanilla extract
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
Knead the flour thoroughly. Stir the baking powder into the melted butter, baking soda into the salt and sugar until blended; stir just until until the dough is tumbled into the pan. Place the pineapple and egg whites into the creamed crust. Spread the pineapple mixture over the crust.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let cool in the pan on wire racks for 5 minutes. Roll into 1 inch balls. Roll out: cut into 1 inch balls. Place upside down onto the sheet of wax paper until set.
To make the pineapple filling: beat the cream cheese, cream of coconut, softened sour cream, vanilla extract until smooth. Spread over each pineapple roll.
⭐ ⭐ ⭐ ⭐