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
Scale
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.
