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
Scale
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.
