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
Scale
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.
