Transport your taste buds to a tropical paradise with these coconut pineapple cookies! Featuring a delightful combination of sweet pineapple and shredded coconut, these cookies are soft, chewy, and irresistibly flavorful. They’re easy to make and perfect for summer parties, holidays, or whenever you crave a tropical treat.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup sweetened shredded coconut
- 1/2 cup crushed pineapple, drained
Equipment
- Mixing bowls
- Hand or stand mixer
- Baking sheet
- Parchment paper
- Spatula
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
Step 3: Add the Egg and Vanilla
Mix in the egg and vanilla extract until well combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 5: Fold in Coconut and Pineapple
Gently fold in the shredded coconut and drained crushed pineapple. Be careful not to overmix to avoid excess moisture from the pineapple.
Step 6: Shape the Cookies
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 7: Bake
Bake the cookies for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underbaked, but they will set as they cool.
Step 8: Cool and Serve
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Tips
- For extra tropical flavor, add a sprinkle of chopped macadamia nuts to the dough.
- Ensure the crushed pineapple is thoroughly drained to prevent overly soft cookies.
- Store cookies in an airtight container for up to 5 days.
These easy homemade coconut pineapple cookies are a tropical dream come true. The perfect balance of sweet pineapple and rich coconut creates a cookie that’s soft, chewy, and utterly delicious. Whether for a summer get-together or an afternoon snack, these cookies are sure to bring smiles all around!
Easy Homemade Coconut Pineapple Cookies
Equipment
- Mixing bowls
- Hand or stand mixer
- Baking sheet
- Parchment paper
- Spatula
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup sweetened shredded coconut
- 1/2 cup crushed pineapple drained
Instructions
- Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: Cream the Butter and Sugars
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Step 3: Add the Egg and Vanilla
- Mix in the egg and vanilla extract until well combined.
- Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Step 5: Fold in Coconut and Pineapple
- Gently fold in the shredded coconut and drained crushed pineapple. Be careful not to overmix to avoid excess moisture from the pineapple.
- Step 6: Shape the Cookies
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Step 7: Bake
- Bake the cookies for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underbaked, but they will set as they cool.
- Step 8: Cool and Serve
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
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