Hummingbird Deep-Dish Skillet Cookie

• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup (4 oz.) salted butter, softened
• 1 large egg
• 1/4 cup mashed banana
• 1 1/2 teaspoons coconut extract
• 2 cups (about 9 oz.) all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon table salt
• 1 1/2 cups white chocolate chips, divided
• 1/2 cup sweetened flaked coconut
• 1/2 cup chopped dried pineapple

1. Preheat oven to 325u0b0F. Lightly coat a 10-inch cast-iron skillet with cooking spray. Beat brown sugar, granulated sugar, and butter with a heavy-duty electric stand mixer at medium speed until light and fluffy. Add egg, banana, and coconut extract, beating until blended.
2. Whisk together flour, baking soda, and salt in a bowl. Add to butter mixture gradually, beating at low speed until combined.
3. Add 1 cup of the white chocolate chips, flaked coconut, and dried pineapple; beat until combined.
4. Spread mixture evenly in prepared skillet. Top with remaining 1/2 cup white chocolate chips.
5. Bake in preheated oven until golden and set, about 50 minutes. Let stand 15 minutes; cut into wedges. Serve with vanilla ice cream.

brown sugar, granulated sugar, butter, egg, mashed banana, coconut, flour, baking soda, salt, white chocolate chips, coconut, pineapple

Taken from www.myrecipes.com/recipe/hummingbird-deep-dish-skillet-cookie (may not work)