There is something truly magical about a cookie that combines tropical flavors with a tender, chewy texture, and that is exactly what you get with this Pineapple Coconut Cookies Recipe. Each bite bursts with the sweet tang of pineapple balanced perfectly by the rich, nutty coconut and buttery cookie base. It’s a delightful treat that feels both exotic and familiar, making it a perfect choice for your next bake sale, family gathering, or just a fun snack anytime you want to escape to a little sunshine with your taste buds.
Ingredients You’ll Need
These ingredients may be simple, but each one plays a crucial role in crafting the perfect Pineapple Coconut Cookies Recipe. From the creamy butter to the golden pineapple, every component adds a layer of flavor and texture that makes these cookies irresistible.
- 1 cup butter, softened: Provides a rich, creamy base that helps create a tender crumb.
- 1 cup sugar: Sweetens the cookies and aids in getting that beautiful golden color as they bake.
- 1 egg: Binds all the ingredients together while contributing to a soft texture.
- 2 teaspoons vanilla extract: Enhances the natural flavors with warm, aromatic notes.
- 2 cups all-purpose flour: The foundation that holds everything together for the perfect cookie structure.
- 1/2 teaspoon baking soda: Helps the cookies rise just enough for a light, fluffy outcome.
- 1/4 teaspoon salt: Balances the sweetness and intensifies the overall flavor.
- 1 cup sweetened shredded coconut: Adds chewy texture and a tropical coconut flavor that shines through.
- 1 cup crushed pineapple, drained: Brings juicy sweetness and moisture, elevating these cookies beyond ordinary.
How to Make Pineapple Coconut Cookies Recipe
Step 1: Prepare Your Baking Essentials
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple prep ensures your cookies bake evenly and don’t stick, making cleanup a breeze.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy. This step is key to creating that melt-in-your-mouth softness that makes this Pineapple Coconut Cookies Recipe so addictive.
Step 3: Add Egg and Vanilla
Mix in the egg and vanilla extract until everything is fully combined. The egg adds moisture and binding power, while vanilla layers in that lovely warm aroma.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This not only mixes the leavening evenly but prevents clumps, ensuring a smooth dough.
Step 5: Blend Dry and Wet Ingredients
Gradually add the dry ingredients to your wet mixture, stirring just until everything is combined. Be careful not to overmix — you want tender cookies, not tough ones.
Step 6: Stir in Coconut and Pineapple
Fold in the shredded coconut and drained crushed pineapple evenly throughout the dough. These bursts of tropical flavor and chewy texture are the stars of the Pineapple Coconut Cookies Recipe.
Step 7: Portion and Bake
Drop spoonfuls of dough onto your prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Pop them into the oven and bake for 10-12 minutes, or until the edges turn a gorgeous golden brown.
Step 8: Cool and Enjoy
Once baked, let the cookies cool on the sheet for a few minutes before transferring them to a wire rack. This helps them firm up just right while keeping that chewy center everyone loves.
How to Serve Pineapple Coconut Cookies Recipe
Garnishes
To make your Pineapple Coconut Cookies Recipe extra special, sprinkle a few toasted coconut flakes or a light drizzle of white chocolate on top just before serving. These simple touches add a visual wow factor and a bit more texture complexity that your guests will adore.
Side Dishes
Pair these cookies with a chilled glass of coconut milk or a tropical fruit smoothie to keep the island vibe going. A cup of hot tea or fresh coffee also complements their sweetness beautifully, balancing each bite.
Creative Ways to Present
For parties or gift-giving, stack the cookies with parchment paper in between and tie with a colorful ribbon. You can also serve them in a pretty bowl garnished with fresh pineapple chunks and coconut shreds to create an inviting, tropical centerpiece.
Make Ahead and Storage
Storing Leftovers
These Pineapple Coconut Cookies Recipe leftovers keep wonderfully in an airtight container at room temperature for up to 4 days. The cookies maintain their soft and chewy texture, making it easy to enjoy them fresh over multiple days.
Freezing
You can freeze the baked cookies for up to 3 months by placing them in a sealed freezer bag with parchment paper between layers to prevent sticking. Just thaw at room temperature when you’re ready to indulge in a tropical treat.
Reheating
When you want to refresh your cookies, a quick 10 to 15-second zap in the microwave brings back that fresh-baked softness and releases all the wonderful pineapple and coconut aromas.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Just be sure to finely chop and drain it very well to avoid excess moisture, which could affect the cookie texture.
Do I need to use sweetened coconut?
Sweetened shredded coconut works best for sweetness and texture, but if you prefer unsweetened, you can adjust the sugar slightly to keep the balance.
Can I substitute the butter for coconut oil?
You can replace butter with coconut oil for a dairy-free option, though the cookies may be a bit softer and have a more pronounced coconut flavor.
How do I prevent the cookies from spreading too much?
Make sure your dough is well chilled before baking, and space the cookies adequately on the baking sheet to keep their shape.
Are these cookies gluten-free?
This recipe calls for all-purpose flour, but you can try a gluten-free flour blend as a substitute. Just watch the texture, as results may vary.
Final Thoughts
If you’re looking for a cookie that transports your taste buds to a sunny beach getaway, this Pineapple Coconut Cookies Recipe is a must-try. The delightful combination of juicy pineapple and sweet coconut nestled in a buttery cookie is simply unforgettable. I encourage you to bake a batch today — your friends and family will thank you for sharing such a tropical treasure!
Print
Pineapple Coconut Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pineapple Coconut Cookies are a tropical treat combining sweet crushed pineapple and shredded coconut into soft, buttery cookies. Perfectly golden on the edges with a chewy center, these cookies deliver a refreshing flavor twist on a classic favorite, ideal for summer gatherings or any time you crave a taste of the tropics.
Ingredients
Wet Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup crushed pineapple, drained
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and allow even baking.
- Cream Butter and Sugar: In a large mixing bowl, use a hand or stand mixer to cream the softened butter and sugar together until the mixture is light, fluffy, and well combined.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed mixture until fully incorporated, ensuring a smooth, uniform batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, mixing gently but thoroughly until just combined to maintain a soft dough texture without overmixing.
- Incorporate Coconut and Pineapple: Fold in the shredded coconut and drained crushed pineapple evenly to distribute the tropical flavors throughout the dough.
- Shape Cookies: Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges of the cookies turn a light golden brown, signaling they are perfectly baked.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which will help them set and maintain their shape.
Notes
- Ensure the pineapple is well drained to prevent excess moisture from making the dough too wet.
- If you prefer, substitute sweetened shredded coconut with unsweetened for a less sweet cookie.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For a slight variation, add chopped macadamia nuts or white chocolate chips for additional texture and flavor.
