Pineapple Coconut Cookies Recipe
Bursting with tropical flavors, Pineapple Coconut Cookies are the kind of treat that can instantly transport you to a sunny paradise, even on the cloudiest afternoon. Imagine the chewy sweetness of shredded coconut mingling with juicy bits of pineapple and buttery cookie dough—each bite offers a little vacation for your taste buds! Whether you’re looking to impress guests at a summer brunch or just want something fun and unique for your cookie jar, these cookies deliver a delightful blend of flavors and textures that make them impossible to resist.
Ingredients You’ll Need
Ingredients You’ll Need
You’ll love how straightforward these ingredients are, and yet, each one plays an essential role in making Pineapple Coconut Cookies truly special. The right combo adds just the right amount of chew, sweetness, and tropical flair to every single bite.
- Unsalted butter: Provides a rich, melt-in-your-mouth base; letting the other flavors shine without oversalting the dough.
- Granulated sugar: Gives that perfect crisp on the edges while balancing the rich coconut flavor.
- Packed brown sugar: Adds moisture and a lovely caramelly undertone to pair beautifully with pineapple.
- Large egg: Binds everything together and adds the right amount of structure.
- Vanilla extract: Elevates the aroma and rounds out the sweetness.
- Coconut extract (optional): For an added punch of coconut if you want to go all-in on the tropical theme.
- All-purpose flour: The backbone of the dough, bringing it all together for the perfect texture.
- Baking soda: Ensures your Pineapple Coconut Cookies have that ideal lift and chewy bite.
- Salt: Just a pinch brings all the flavors into harmonious balance.
- Crushed pineapple (well-drained): The juicy, sweet star of the show—make sure to drain well for the best texture.
- Sweetened shredded coconut: Adds irresistible chewiness and a hint of toasty flavor as the cookies bake.
How to Make Pineapple Coconut Cookies
Step 1: Prep Your Baking Sheet and Preheat
Before you dive into mixing, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This quick step ensures your cookies bake evenly and come off the tray with zero sticking or crumbling. Trust me, it’s worth the minute it takes!
Step 2: Cream the Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture turns pale and super fluffy. This isn’t just about mixing ingredients—it’s the key to a light, tender crumb. Give it a good three minutes with an electric mixer, scraping the bowl as you go.
Step 3: Add Egg and Extracts
Crack in your egg, then pour in the vanilla extract and, if you’re feeling bold, a little coconut extract too. Beat until everything’s luxuriously smooth and glossy. This step infuses your dough with flavor and richness that pops in every cookie.
Step 4: Mix Dry Ingredients Separately
In a second bowl, whisk together the flour, baking soda, and salt. This not only prevents clumping but ensures a perfectly even rise in every Pineapple Coconut Cookie. Mixing these separately might seem like an extra step, but it’s a secret to bakery-worthy cookies at home.
Step 5: Combine Wet and Dry Ingredients
Add your dry ingredients to the wet little by little, mixing until just combined. Overmixing can make cookies tough—stop as soon as you see the last streak of flour disappear. You’ll end up with a soft, beachy-scented dough ready for the star toppings!
Step 6: Fold in Pineapple and Coconut
Gently fold in the well-drained crushed pineapple and sweetened shredded coconut. The pineapple brings juicy, tangy bursts, while the coconut creates that irresistible chewy texture. Every turn of the spatula spells more tropical goodness.
Step 7: Portion and Bake
Drop mounds of dough—about a tablespoon each—onto your prepared baking sheet, spacing them evenly. Bake for 10–12 minutes, watching for golden edges and just-set centers. Let the Pineapple Coconut Cookies cool on the sheet for 5 minutes before gently moving them to a wire rack. They’ll firm up as they cool but stay wonderfully soft and chewy inside.
How to Serve Pineapple Coconut Cookies
Garnishes
Calling all garnish lovers! A sprinkle of toasted coconut on top just before serving adds an impressive finishing touch and a little extra crunch. Or, drizzle with white chocolate for a sweet, tropical accent that pairs perfectly with the chewy centers of Pineapple Coconut Cookies.
Side Dishes
For a dreamy dessert spread, pair your cookies with a bowl of fresh fruit—think mango, kiwi, or even more pineapple. A scoop of creamy vanilla or coconut ice cream can also transform these cookies into an unforgettable sundae-worthy treat.
Creative Ways to Present
Try stacking the cookies alongside cold pineapple slices for a playful, eye-catching platter. If you’re feeling festive, serve your Pineapple Coconut Cookies in mini cupcake liners or stack them in a mason jar tied with a raffia ribbon for the prettiest edible gift.
Make Ahead and Storage
Storing Leftovers
Keep your freshly baked Pineapple Coconut Cookies soft and chewy by storing them in an airtight container at room temperature. They’ll stay delicious for up to four days—just add a slice of bread to the container to help them retain their happy, moist texture.
Freezing
If you’d like to bake ahead or have a stash ready for future cravings, freeze the baked cookies or the unbaked dough balls! Flash freeze cookies in a single layer before transferring to a freezer bag or container. Thaw overnight, then enjoy.
Reheating
Nothing beats a fresh-from-the-oven vibe. To recapture that magic, pop a thawed Pineapple Coconut Cookie in the microwave for 10–15 seconds. It’ll come out soft, fragrant, and just begging to be devoured.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Just make sure to finely chop the fresh pineapple and pat it dry very well with paper towels to remove excess moisture, so your dough stays firm and bakes up perfectly.
Can I make Pineapple Coconut Cookies gluten free?
Yes, you can swap the all-purpose flour for your favorite gluten-free flour blend. Stick to a blend formulated for baking, and your cookies will turn out just as tasty!
What if I don’t have coconut extract?
No problem at all! The shredded coconut provides plenty of flavor, so the extract is just a bonus. Your Pineapple Coconut Cookies will still be wonderfully tropical without it.
How do I know when the cookies are done?
The best indicator is when the edges are turning lightly golden, while the centers look just set. Remember, the cookies will continue to firm up as they cool on the baking sheet.
Can I add nuts or chocolate chips?
Definitely! Chopped macadamia nuts or white chocolate chips are especially yummy in these cookies, adding a fun twist and a bit more texture for anyone who loves a little crunch or extra sweetness.
Final Thoughts
I can’t wait for you to whip up a batch of Pineapple Coconut Cookies and experience that chewy, tropical goodness for yourself. Every bite is a sunny burst of flavor that’s sure to brighten your day. Give these cookies a try—you might just find your new favorite sweet treat!
Print
Pineapple Coconut Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Pineapple Coconut Cookies are a delightful tropical treat, combining the sweet flavors of pineapple and coconut in a chewy, soft cookie. Perfect for a summer dessert or anytime you crave a taste of the tropics.
Ingredients
For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup crushed pineapple, well-drained
- 1 cup sweetened shredded coconut
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together ingredients: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, vanilla extract, and coconut extract if using.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Add pineapple and coconut: Fold in the crushed pineapple and shredded coconut.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheet. Bake for 10–12 minutes until lightly golden. Cool on the baking sheet before transferring to a wire rack.
Notes
- For a tropical twist, add 1/4 cup chopped macadamia nuts or white chocolate chips.
- Be sure to drain the pineapple well to avoid excess moisture in the dough.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
