Pineapple Coconut Drop Soft Cookies
Transport your taste buds to a tropical paradise with these irresistibly soft and chewy Pineapple Coconut Drop Cookies! Bursting with the bright sweetness of crushed pineapple and the nutty richness of shredded coconut, these golden morsels are as flavorful as they are comforting. Perfectly balanced with a tender, melt-in-your-mouth texture, they’re lightly dusted with powdered sugar for an optional finishing touch of elegance. Quick and easy to make in just under 30 minutes, these cookies are ideal for summer gatherings, afternoon tea, or a fun twist on classic holiday treats. Whether served with a glass of iced tea or a warm cup of coffee, these tropical cookies bring an island-inspired flair to any occasion.
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 1 piece Large egg
- 1 teaspoon Vanilla extract
- 0.5 cup Crushed pineapple, drained
- 1.75 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Sweetened shredded coconut
- 2 tablespoons Powdered sugar (optional, for dusting)
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 the unsalted butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the creamed mixture and beat until well incorporated.
Fold in the drained crushed pineapple using a spatula, making sure it’s evenly distributed throughout the batter.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix.
Gently fold in the sweetened shredded coconut, ensuring it is evenly incorporated.
Using a small cookie scoop or a tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are just lightly golden. The centers may look slightly underbaked—this is okay to ensure a soft texture.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
For an extra touch of sweetness, dust the cookies with powdered sugar once they have cooled completely (optional).
Serve and enjoy the soft, tropical flavors of these Pineapple Coconut Drop Cookies!
Nutrition Facts
Calories |
123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 6% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 47 mg | 2% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 10.4 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 6 mg | 0% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 27 mg | 1% | |
*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.
