Name: Pineapple Coconut Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup butter, softened; 1 cup sugar; 1 egg; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup sweetened shredded coconut; 1 cup crushed pineapple, drained

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These Pineapple Coconut Cookies are a tropical delight, combining the sweetness of pineapple with the richness of coconut in a soft and chewy cookie. Perfect for summer or whenever you're craving a burst of tropical flavor!

Why You'll Love This Recipe

These Pineapple Coconut Cookies will transport your taste buds straight to a tropical paradise. The combination of sweet pineapple and coconut creates a unique flavor profile that stands out from traditional cookies. They're wonderfully soft with slightly crisp edges, making them irresistible to anyone who tries them. Plus, they're incredibly simple to make with basic pantry ingredients and require minimal effort. Whether you're hosting a summer gathering, need a special treat for a potluck, or simply want to enjoy a taste of the tropics at home, these cookies are guaranteed to impress.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour forms the foundation of these cookies, providing structure while remaining tender when baked properly. It blends perfectly with the tropical flavors without overpowering them.

Butter brings richness and that melt-in-your-mouth quality that makes cookies so irresistible. Make sure it's properly softened (not melted) for the best texture.

Sugar not only sweetens the cookies but also helps create that perfect crisp exterior and soft interior. It works in harmony with the natural sweetness from the pineapple.

Egg acts as a binder, holding everything together while adding moisture. It's essential for the structure and soft texture of these cookies.

Vanilla extract enhances all the other flavors, adding depth and warmth to the tropical notes. Pure vanilla extract offers the best flavor, but imitation works in a pinch.

Baking soda is the leavening agent that gives these cookies their perfect rise and texture. It reacts with the acidity in the pineapple to help the cookies puff up nicely.

Salt balances the sweetness and enhances all the flavors. Don't skip it—even a small amount makes a big difference in the final taste.

Sweetened shredded coconut provides texture and that unmistakable tropical flavor. The sweetened variety works best in this recipe, complementing the pineapple perfectly.

Crushed pineapple delivers bursts of juicy sweetness throughout each cookie. Be sure to drain it well to prevent the dough from becoming too wet.

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add in the egg and vanilla extract, and mix until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until combined.
Stir in the shredded coconut and crushed pineapple until evenly incorporated.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges of the cookies are golden brown.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe yields approximately 24 cookies, making it perfect for sharing at gatherings or storing for later enjoyment. The prep time is just 15 minutes, with a baking time of 10-12 minutes, bringing the total time to about 27 minutes. Each cookie contains approximately 185 calories, offering a reasonably portioned sweet treat that won't derail your day.

Variations

Tropical Paradise Cookies: Add ½ cup of chopped macadamia nuts and ¼ cup of dried mango pieces for an extra tropical twist.

Chocolate Coconut Pineapple Cookies: Fold in ½ cup of white chocolate chips or semi-sweet chocolate chips for a delightful contrast to the tropical flavors.

Zesty Tropical Cookies: Add 1 tablespoon of lime zest to the dough for a citrusy kick that complements the pineapple and coconut beautifully.

Toasted Coconut Version: Toast the shredded coconut before adding it to the dough for a deeper, nuttier flavor profile.

Spiced Tropical Cookies: Add ½ teaspoon of ground ginger and a pinch of nutmeg for a warm, spiced variation.

Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend for those with gluten sensitivities.

Storage/Reheating

These Pineapple Coconut Cookies can be stored in an airtight container at room temperature for up to 3-4 days. Due to their moisture content from the pineapple, they tend to soften over time, which many people actually prefer.

For longer storage, place the cookies in a freezer-safe container with parchment paper between layers to prevent sticking. They will keep well in the freezer for up to 2 months. To thaw, simply leave them at room temperature for about an hour.

If you prefer warm cookies, you can reheat them in the microwave for 10-15 seconds or in a 300°F oven for 3-5 minutes. This will revive some of that fresh-baked taste and texture.

For the best results when making ahead, you can also freeze the cookie dough in pre-portioned balls. When ready to bake, place the frozen dough balls directly on a baking sheet and add 2-3 minutes to the original baking time.

FAQs

Why did my cookies spread too much during baking?

If your cookies spread too much, the butter might have been too warm or melted. Ensure your butter is softened but still cool to the touch. Also, make sure you've drained the pineapple thoroughly to remove excess moisture. Chilling the dough for 30 minutes before baking can also help prevent spreading.

Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple, but you'll need to crush it yourself and ensure it's well-drained. Fresh pineapple contains more moisture than canned, so you might need to pat it dry with paper towels to remove excess liquid.

My cookies are too moist in the middle. What went wrong?

Excess moisture from the pineapple is likely the culprit. Make sure to drain the crushed pineapple thoroughly, even pressing it in a sieve to remove extra juice. Also, ensure you're baking the cookies long enough—they should have golden edges but might look slightly underdone in the center when you remove them from the oven.

Can I make these cookies vegan?

Yes! Replace the butter with a plant-based butter substitute, and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, allowed to thicken) in place of the egg. Make sure your sugar is vegan-friendly as well.

How can I make these cookies less sweet?

You can reduce the sugar to ¾ cup and use unsweetened shredded coconut instead of sweetened. The pineapple provides natural sweetness, so the cookies will still be delicious with these adjustments.

Can I add nuts to this recipe?

Absolutely! Chopped macadamia nuts or walnuts make excellent additions. Add about ½ cup of chopped nuts when you stir in the coconut and pineapple.

Why did my cookies turn out flat?

If your cookies are flat, your baking soda might be expired. Test it by sprinkling a small amount in vinegar—it should fizz vigorously. Also, make sure your oven is properly preheated before baking.

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 2 days before baking. Let it sit at room temperature for about 20 minutes before scooping and baking.

Are these cookies freezer-friendly?

Definitely! These cookies freeze exceptionally well. Store them in an airtight container with parchment paper between layers for up to 2 months. Thaw at room temperature when ready to enjoy.

Can I use unsweetened coconut instead of sweetened?

Yes, you can use unsweetened coconut, but the cookies will be less sweet overall. If you prefer the same level of sweetness, consider adding an extra 2-3 tablespoons of sugar to the recipe.

Conclusion

These Pineapple Coconut Cookies offer a delightful escape to the tropics with every bite. Their unique combination of sweet pineapple and rich coconut creates a cookie that stands out from the crowd while remaining wonderfully approachable and easy to make. Whether you're baking them for a special occasion or simply to brighten an ordinary day, they're sure to bring smiles all around.

What makes these cookies truly special is their versatility—they're perfect for summer gatherings but equally welcome during winter months when you need a reminder of warmer days. The soft, chewy texture and tropical flavor profile make them irresistible to cookie lovers of all ages.

Don't hesitate to make these your own by trying some of the variations suggested above. Baking is an adventure, and these Pineapple Coconut Cookies are your ticket to a tropical baking getaway without leaving your kitchen. Enjoy the journey and the delicious results!