Description
These Pineapple Coconut Cookies are a tropical twist on a classic treat, combining sweet shredded coconut and juicy crushed pineapple for a moist, flavorful bite. Soft and chewy with a hint of vanilla, they’re the perfect cookie for sharing any time of the year.
Ingredients
Scale
Batter
- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-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 prevent sticking and ensure even baking.
- Cream butter and sugar: In a large mixing bowl, use a mixer to cream together the softened butter and sugar until the mixture is light and fluffy, which creates a tender cookie texture.
- Add egg and vanilla: Beat in the egg and vanilla extract until fully combined, giving moisture and flavor to the dough.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients while mixing to form a cohesive cookie dough without over-mixing.
- Fold in coconut and pineapple: Gently stir the shredded coconut and drained crushed pineapple into the dough until evenly incorporated to distribute flavor and texture.
- Scoop dough: Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing each about 2 inches apart to give room for spreading.
- Bake cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown, indicating they are cooked through.
- Cool cookies: Let the cookies cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Make sure the crushed pineapple is well-drained to avoid soggy cookies.
- You can substitute sweetened shredded coconut with unsweetened if you want to reduce sugar content.
- Store cookies in an airtight container at room temperature for up to a week.
- For a chewier cookie, slightly underbake by 1-2 minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
