Pineapple Drop Cookies
Soft, chewy, and bursting with tropical flavor, Pineapple Drop Cookies are the ultimate dessert for fruit lovers. Featuring a delightful blend of crushed pineapple, sweetened shredded coconut, and a hint of vanilla, these cookies bring a taste of paradise to your kitchen. The recipe is simple and quick, with just 15 minutes of prep time and no need to chill the dough. Baked to golden perfection, these cookies boast a light texture thanks to the perfect balance of baking powder and soda. For an elegant finish, a sprinkle of powdered sugar adds a touch of sweetness and flair. Perfect for sunny gatherings or as a year-round treat, Pineapple Drop Cookies are a crowd-pleasing tropical twist on classic cookie recipes.
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple in juice, drained
- 0.5 cup sweetened shredded coconut
- 0.25 cup powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter, granulated sugar, and light brown sugar together with a hand mixer or stand mixer until light and fluffy (about 2–3 minutes).
Add the egg and vanilla extract to the butter mixture and beat until well combined.
Gently fold in the drained crushed pineapple and shredded coconut until evenly distributed.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix the dough.
Using a tablespoon or small cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The centers may still look slightly soft, but they will firm up as they cool.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
If desired, dust the cooled cookies with powdered sugar before serving for an extra touch of sweetness and presentation.
Nutrition Facts
Calories |
2951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.6 g | 137% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1815 mg | 79% | |
| Total Carbohydrate | 470.7 g | 171% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 258.2 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 159 mg | 12% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 694 mg | 15% | |
*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.
