Pineapple Coconut Cookies
Soft, chewy, and bursting with tropical flavor, these Pineapple Coconut Cookies are the ultimate treat for lovers of island-inspired desserts. Each bite is a delightful combination of buttery sweetness, shredded sweetened coconut, and finely chopped dried pineapple, perfectly complemented by a hint of tangy pineapple juice. Made with simple pantry staples, these cookies come together effortlessly in just 15 minutes of prep time and bake up golden and irresistibly tender. Perfect for summer parties, holiday cookie trays, or everyday indulgence, this recipe delivers 24 cookies that will transport you straight to paradise. Store them in an airtight container for up to five days—but trust us, they won’t last that long!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 0.5 cup Granulated sugar
- 0.5 cup Light brown sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Pineapple juice
- 1.5 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Shredded sweetened coconut
- 0.5 cup Dried pineapple, finely chopped
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Beat in the egg, vanilla extract, and pineapple juice until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the shredded sweetened coconut and finely chopped dried pineapple until evenly distributed.
Using a small cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers are still soft.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.3 g | 149% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 1458 mg | 63% | |
| Total Carbohydrate | 581.3 g | 211% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 381.9 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 192 mg | 15% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1178 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
