If you adore tropical flavors that instantly brighten your day, you are going to fall head over heels for this Pineapple Coconut Cookies Recipe. These cookies are a perfect marriage of sweet, tangy pineapple and luscious shredded coconut, baked into a tender, buttery treat that feels like a mini vacation with every bite. Whether you’re craving a snack to accompany your afternoon tea or a delightful dessert to share with friends, these cookies bring sunshine and a burst of tropical charm straight to your kitchen.
Ingredients You’ll Need
Trust me when I say the magic of this Pineapple Coconut Cookies Recipe lies in how simple yet thoughtfully chosen the ingredients are. Each one plays a vital role in creating the perfect texture and flavor, from buttery richness to that chewy coconut delight.
- 1 cup butter, softened: Brings richness and helps create a soft, melt-in-your-mouth texture.
- 1 cup sugar: Sweetens the cookies and gives them a lovely golden color when baked.
- 1 egg: Acts as a binder, helping the cookies hold their shape perfectly.
- 2 teaspoons vanilla extract: Adds warmth and depth to the overall flavor.
- 2 cups all-purpose flour: The foundation that provides structure to the cookies.
- 1/2 teaspoon baking soda: Gives a light lift for tender bite.
- 1/4 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 1 cup sweetened shredded coconut: Introduces chewy texture and tropical sweetness.
- 1 cup crushed pineapple, drained: Offers juicy bursts of tangy sweetness that make these cookies unique.
How to Make Pineapple Coconut Cookies Recipe
Step 1: Preheat and Prepare
Start by setting your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This ensures your cookies bake evenly and slide right off without sticking – a small but essential detail for easy cleanup.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar until the mixture looks pale and fluffy. This step is crucial because it incorporates air, giving the cookies their light, tender crumb.
Step 3: Add Egg and Vanilla
Mix in the egg and vanilla extract until everything is smooth and well combined. The vanilla infuses the dough with a cozy aroma that complements the tropical flavors beautifully.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This keeps the leavening agent and salt evenly distributed so your cookies bake perfectly every time.
Step 5: Mix Dry into Wet
Gradually add the flour mixture into the wet ingredients, stirring gently until just combined. Overmixing here could toughen your cookies, so take it slow.
Step 6: Fold in Coconut and Pineapple
Now for the fun part – fold in the shredded coconut and drained crushed pineapple. This creates delightful texture contrasts between soft, chewy, and juicy in every bite.
Step 7: Shape the Cookies
Using a spoon, drop generous spoonfuls of the dough onto your prepared baking sheet, spacing them about 2 inches apart to give them room to spread beautifully as they bake.
Step 8: Bake to Perfection
Pop the tray into the oven and bake for 10 to 12 minutes. Keep an eye on them: when the edges turn a beautiful golden brown, they’re ready to come out.
Step 9: Cool and Enjoy
Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up without losing any of that soft, chewy goodness.
How to Serve Pineapple Coconut Cookies Recipe
Garnishes
A simple dusting of powdered sugar or a light drizzle of white chocolate can take these cookies from great to unforgettable. Toasted coconut flakes sprinkled on top add a lovely crunch and make the presentation pop.
Side Dishes
Pair these cookies with a scoop of vanilla ice cream or a dollop of whipped cream for a dessert that feels indulgent yet fresh. Their tropical flavors also complement a chilled cup of iced tea or coconut water beautifully.
Creative Ways to Present
Turn your Pineapple Coconut Cookies Recipe into a tropical cookie sandwich by adding cream cheese frosting between two cookies. Alternatively, arrange them on a platter with tropical fruit slices for a stunning dessert display at parties.
Make Ahead and Storage
Storing Leftovers
Store your leftover cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to five days, keeping that delicious tropical flair intact.
Freezing
If you want to make these ahead for an event, you can freeze the dough balls on a baking sheet until firm, then transfer them to a freezer bag. When you’re ready to bake, simply pop them in the oven a couple of minutes longer than usual.
Reheating
Warm the cookies briefly in the microwave or a low oven to revive their soft texture and enhance the coconut aroma. Just a few seconds can make them taste freshly baked again.
FAQs
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works wonderfully as long as it is finely chopped and well-drained to avoid adding too much moisture to the dough, which could affect baking.
Is it necessary to soak or drain the pineapple?
Draining the crushed pineapple is essential to prevent the dough from becoming too wet, ensuring your cookies have the perfect texture and bake evenly.
Can I substitute the shredded coconut for unsweetened?
Absolutely, but keep in mind unsweetened coconut will reduce the overall sweetness, so you might want to add a touch more sugar depending on your taste preference.
How long do these cookies stay fresh?
Stored properly in an airtight container, these tropical treats keep their flavor and texture best for up to five days at room temperature.
Can this Pineapple Coconut Cookies Recipe be made gluten-free?
Yes! Simply swap the all-purpose flour for a gluten-free baking blend. Be sure to check that your baking soda is gluten-free as well.
Final Thoughts
There’s something undeniably joyful about the combination of pineapple and coconut, and this Pineapple Coconut Cookies Recipe captures that perfectly in a cookie form. It’s an easy-to-make treat that feels special, bringing a little tropical sunshine to your kitchen no matter the season. Give it a try, and you might just find a new favorite to share with family and friends over and over again.
Print
Pineapple Coconut Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pineapple Coconut Cookies combine tropical flavors with a soft and chewy texture, offering a delightful treat perfect for any occasion. Bursting with sweet shredded coconut and juicy crushed pineapple, these cookies are simple to prepare and bake to golden perfection.
Ingredients
Cookie Dough:
- 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
Mix-ins:
- 1 cup sweetened shredded coconut
- 1 cup crushed pineapple, drained
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure easy cookie removal and cleanup.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar using a hand or stand mixer until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture, mixing until the ingredients are thoroughly combined to add moisture and flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, ensuring an even distribution of leavening and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough, which can make the cookies tough.
- Add Coconut and Pineapple: Fold in the sweetened shredded coconut and drained crushed pineapple evenly into the dough to distribute tropical flavors throughout each cookie.
- Form Cookies: Drop spoonfuls of cookie dough onto the prepared baking sheet spaced about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn a golden brown color, indicating they are cooked through with a slightly crisp edge and soft center.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes to set before transferring them to a wire rack to cool completely, preventing breakage and ensuring optimal texture.
Notes
- Ensure the crushed pineapple is well-drained to prevent soggy cookies.
- For extra chewiness, lightly toast the shredded coconut before adding it to the dough.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can substitute butter with margarine for a dairy-free option, but flavor and texture may vary.
