If you’ve ever dreamed of a cookie that instantly whisks you away to a sunny beach with every bite, this Pineapple Coconut Cookies Recipe is your new best friend. Imagine soft, chewy cookies bursting with tropical pineapple sweetness and the warm, nutty crunch of shredded coconut, all wrapped up in a buttery, tender crumb. It’s the perfect escape wrapped into a simple dessert that’s easy to whip up yet impressively flavorful. Whether you need an indulgent treat for a summer gathering or a sweet snack to brighten your day, these cookies deliver every time.
Ingredients You’ll Need
These ingredients are straightforward but crucial — each adding its own magic to create the perfect balance of texture, sweetness, and tropical flair.
- 1/2 cup unsalted butter (softened): Provides a rich, creamy base that keeps the cookies tender and flavorful.
- 1/2 cup granulated sugar: Adds just the right amount of sweetness with a subtle crunch to the cookie’s surface.
- 1/2 cup packed brown sugar: Brings moisture and a hint of caramel depth to the dough.
- 1 large egg: Acts as a binder, helping everything come together beautifully.
- 1/2 teaspoon vanilla extract: Offers a warm, aromatic undertone that enhances the tropical flavors.
- 1/2 teaspoon coconut extract (optional): If you want to boost the coconut vibe, this little addition makes a delightful difference.
- 1 1/2 cups all-purpose flour: Forms the sturdy yet soft body of the cookie, providing structure.
- 1/2 teaspoon baking soda: Helps the cookies rise just enough to be perfectly soft and chewy.
- 1/4 teaspoon salt: Balances the sweetness and highlights the other flavors.
- 1/2 cup crushed pineapple (well-drained): The star of the show — juicy, tropical, and packed with natural sweetness and moisture.
- 1 cup sweetened shredded coconut: Adds chewy texture and a rich coconut flavor, perfectly complementing the pineapple.
How to Make Pineapple Coconut Cookies Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your cookies bake evenly and don’t stick, making cleanup a breeze and keeping the bottoms perfectly golden.
Step 2: Cream the Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This aeration is key to a tender cookie with just the right texture.
Step 3: Add the Egg and Extracts
Beat in the egg, vanilla extract, and optional coconut extract until fully combined. These ingredients infuse warmth and enhance the tropical theme of your cookies.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Mixing these beforehand prevents uneven distribution and ensures your cookies rise uniformly.
Step 5: Mix Dry and Wet Ingredients
Gradually incorporate the dry ingredients into the wet, stirring until just combined. Avoid over-mixing to keep your cookies light and tender.
Step 6: Fold in Pineapple and Coconut
Gently fold the well-drained crushed pineapple and shredded coconut into your dough. These add moisture and texture, creating delightful bursts of tropical flavor in every bite.
Step 7: Portion and Bake
Drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes, until the edges turn lightly golden and the centers are set but still soft.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This resting time helps them set perfectly without losing their softness.
How to Serve Pineapple Coconut Cookies Recipe
Garnishes
For a touch of flair, sprinkle a few toasted coconut flakes on top right after baking or add a light drizzle of white chocolate. A tiny mint leaf can also add a refreshing contrast that elevates the presentation.
Side Dishes
These cookies pair wonderfully with tropical-inspired drinks like iced hibiscus tea, coconut water, or even a chilled pina colada for adults. A simple cup of rich coffee or creamy vanilla-flavored milk also complements their sweet and tangy flavors beautifully.
Creative Ways to Present
Try stacking the cookies with a scoop of coconut or pineapple sorbet between them for a decadent ice cream sandwich. You can also pack them as delightful treats in a picnic basket or gift box, making any occasion feel special with this tropical twist.
Make Ahead and Storage
Storing Leftovers
Store your Pineapple Coconut Cookies Recipe in an airtight container at room temperature for up to 5 days. Keep them away from moisture to maintain their chewy texture without becoming soggy.
Freezing
You can freeze the baked cookies by placing them in a freezer-safe container or bag with parchment paper between layers to prevent sticking. They’ll stay fresh for up to 3 months and thaw quickly at room temperature.
Reheating
Warm frozen or stored cookies in a microwave for 10 to 15 seconds or briefly in a preheated oven at 325°F (160°C) to regain their soft, just-baked charm. Be careful not to overheat, or they may become dry.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Just be sure to drain the fresh pineapple pieces very well to avoid excess moisture that could affect the dough’s consistency and baking.
Is coconut extract necessary in this Pineapple Coconut Cookies Recipe?
The coconut extract is optional but highly recommended if you want to intensify the coconut flavor. You can skip it if you prefer a subtler coconut presence.
Can I make these cookies gluten-free?
Definitely! Substitute all-purpose flour with a gluten-free baking blend that measures like regular flour. Just keep an eye on the dough’s moisture and texture, adjusting if needed.
How do I make my cookies chewier?
To enhance chewiness, try adding an extra tablespoon of brown sugar or bake the cookies slightly less time, just until the centers are set but soft.
Can I add nuts or chocolate chips to this recipe?
Yes! Chopped macadamia nuts or white chocolate chips complement the tropical flavors beautifully. Add about 1/4 cup during the folding step for an extra layer of texture and taste.
Final Thoughts
This Pineapple Coconut Cookies Recipe is a sunny little escape you can create anytime in your kitchen. Its wonderful blend of sweet pineapple and rich coconut feels like a tropical vacation wrapped into your favorite cookie. Don’t wait to try it — once you do, I promise these cookies will become a beloved staple for all your special moments and casual cravings alike.
Print
Pineapple Coconut Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pineapple Coconut Cookies are a delightful tropical treat featuring a chewy texture and a sweet, fruity flavor. Made with crushed pineapple and shredded coconut, these cookies bring a refreshing island twist to your dessert table. Perfect for summer or anytime you crave a taste of the tropics, these cookies are easy to make and sure to please.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 1/2 cup crushed pineapple (well-drained)
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie.
- Add Eggs and Extracts: Beat in the egg, vanilla extract, and coconut extract if using, mixing until well incorporated to infuse the dough with flavor and help bind the ingredients.
- 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 Ingredients: Gradually add the dry ingredients into the wet ingredient mixture, stirring until just combined to avoid overmixing, which can lead to tough cookies.
- Fold in Pineapple and Coconut: Gently fold in the well-drained crushed pineapple and shredded coconut, ensuring they are evenly distributed throughout the dough for bursts of tropical flavor.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn lightly golden and the centers are set, indicating the cookies are cooked through but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preserving their shape and texture.
Notes
- For a tropical twist, add 1/4 cup chopped macadamia nuts or white chocolate chips for extra texture and flavor.
- Be sure to drain the pineapple well to avoid excess moisture in the dough, which can affect cookie texture and baking time.
