Get ready to fall in love with a tropical treat that’s bursting with flavor and texture. This Pineapple Coconut Cookies Recipe combines the chewy sweetness of shredded coconut with tender bites of juicy pineapple to bring an irresistible island vibe straight to your kitchen. Each cookie is soft in the center with just the right golden edges, making it the perfect summer dessert or anytime snack that’s both fun and comforting. It’s a wonderful way to enjoy a fresh twist on classic cookies and share a taste of sunshine with everyone you know.
Ingredients You’ll Need
These ingredients are delightfully simple yet essential to achieving that perfect balance of tropical flavors and soft-chewy texture. Each plays a unique role, from the moisture and tang of crushed pineapple to the rich buttery base and the crunch of coconut.
- 1/2 cup unsalted butter (softened): The creamy fat that creates tender, rich cookies with a lovely golden color.
- 1/2 cup granulated sugar: Adds sweetness and helps with the crisp edges you’ll adore.
- 1/2 cup packed brown sugar: Infuses a subtle caramel depth while keeping the cookies moist.
- 1 large egg: Binds the dough and adds structure for perfect chewiness.
- 1/2 teaspoon vanilla extract: Brings a warm, familiar note that enhances all the flavors.
- 1/2 teaspoon coconut extract (optional): Amplifies the coconut flavor for those who love an extra tropical punch.
- 1 1/2 cups all-purpose flour: The base that holds everything together with just the right softness.
- 1/2 teaspoon baking soda: Provides gentle lift to keep your cookies light, not dense.
- 1/4 teaspoon salt: Balances sweetness and deepens the overall flavor.
- 1/2 cup crushed pineapple (well-drained): Adds juicy bursts of tropical tang and moisture.
- 1 cup sweetened shredded coconut: Gives signature chew and a lovely tropical aroma.
How to Make Pineapple Coconut Cookies Recipe
Step 1: Prep Your Oven and Baking Sheet
First things first, preheat your oven to 350°F (175°C) to get it nice and hot. Line a baking sheet with parchment paper so your cookies don’t stick and bake evenly. This simple prep step sets you up for success.
Step 2: Cream the Butter and Sugars
In a large bowl, use a mixer to cream together your softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This process is key because it incorporates air, contributing to the perfect cookie texture you’ll love.
Step 3: Add the Egg and Extracts
Next, beat in the egg along with the vanilla extract, and if you’re going for a flavor boost, the coconut extract too. These ingredients bring your dough together and add those irresistible undertones that make these cookies so special.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Doing this separately helps distribute the leavening and seasoning evenly throughout your dough, ensuring every bite is perfectly balanced.
Step 5: Mix Dry Ingredients into Wet
Gradually add the dry ingredients into your wet mixture, stirring gently until just combined. Overmixing can make cookies tough, so a gentle touch here will preserve softness and chewiness.
Step 6: Fold in Pineapple and Coconut
Now for the best part—fold in the well-drained crushed pineapple and shredded coconut. The pineapple keeps the cookies moist and gives unexpected bursts of juiciness, while the coconut adds delightful texture and a sweet tropical aroma.
Step 7: Scoop and Bake
Drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes until the edges are just turning golden and the centers look set but soft. The smell wafting from your oven here is pure magic.
Step 8: Cool Completely
Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely. This finishing step ensures they hold their shape and reach the perfect chewy-yet-soft consistency.
How to Serve Pineapple Coconut Cookies Recipe
Garnishes
While these cookies are fabulous on their own, you can elevate the presentation with a sprinkle of toasted coconut on top or a light drizzle of white chocolate. A tiny mint leaf garnish adds a pop of color and fresh flavor that impresses guests.
Side Dishes
Pair your Pineapple Coconut Cookies Recipe with a light cup of green tea or a tropical fruit smoothie to complement the tropical notes. A scoop of vanilla ice cream also pairs beautifully, turning this humble cookie into a decadent dessert experience.
Creative Ways to Present
For a lovely gift or party platter, stack these cookies with colorful parchment separators, or serve them alongside a small bowl of pineapple salsa for dipping. You can even sandwich softened cream cheese or lemon curd between two cookies for an irresistible sandwich treat.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature. They stay soft and delicious for up to 4 days, making them an easy grab-and-go snack throughout the week.
Freezing
If you want to make these tropical delights ahead of time, freeze the unbaked dough balls on a baking sheet until solid, then transfer them to a sealed bag. When you’re ready, bake straight from frozen adding a couple extra minutes to the bake time for fresh cookies anytime.
Reheating
Warm leftover cookies in a microwave for about 10 seconds or in a low oven for a few minutes to revive that freshly baked softness and enhance those sweet pineapple and coconut aromas.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Just be sure to finely crush and thoroughly drain fresh pineapple to avoid adding too much moisture, which can affect the cookie texture.
Is coconut extract necessary for the recipe?
No, coconut extract is optional. The shredded coconut already provides plenty of coconut flavor, but a splash of extract amplifies the tropical notes if you love coconut.
How do I prevent the cookies from spreading too much?
Make sure your butter is softened, not melted, and chill the dough briefly if it’s very warm. Also, spacing the dough properly on the baking sheet helps retain their shape.
Can I substitute gluten-free flour?
You can try a 1-to-1 gluten-free flour blend, but keep in mind that the texture might vary slightly. Adding a bit of xanthan gum may help with binding.
Are these cookies suitable for freezing after baking?
Yes! Fully baked cookies freeze well when wrapped tightly. Thaw at room temperature or heat gently before serving for a fresh-baked feel.
Final Thoughts
There’s something truly joyful about the way this Pineapple Coconut Cookies Recipe brings a burst of tropical sunshine into your kitchen. It’s not just a cookie, it’s a mini escape packed with flavor and texture that’s sure to delight. Whether you’re baking for friends, family, or yourself, these cookies will become a favorite staple to brighten up any day. So go ahead, dive in, and savor every sweet, chewy bite!
Print
Pineapple Coconut Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pineapple Coconut Cookies offer a delightful tropical twist on classic cookies, featuring a chewy texture and a perfect balance of sweet pineapple and shredded coconut. Ideal for summer desserts or any time you crave a taste of the islands.
Ingredients
Wet Ingredients
- 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)
- 1/2 cup crushed pineapple (well-drained)
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream the butter and sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add the egg and extracts: Beat in the egg, vanilla extract, and coconut extract (if using) until fully combined to add flavor and moisture to the dough.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Combine wet and dry: Gradually add the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough which can make cookies tough.
- Fold in pineapple and coconut: Gently fold in the well-drained crushed pineapple and shredded coconut to incorporate tropical flavors and chewy texture.
- Portion the dough: Drop rounded tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading during baking.
- Bake the cookies: Bake for 10–12 minutes, or until the edges turn a light golden color and the centers are set but still soft.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up without breaking.
Notes
- For a tropical twist, add 1/4 cup chopped macadamia nuts or white chocolate chips to the dough for additional texture and flavor.
- Be sure to drain the crushed pineapple very well to prevent excess moisture that can make the cookies soggy and affect baking consistency.
- Store cookies in an airtight container at room temperature for up to 5 days.
