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
Scale
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.
