Why You’ll Love This Recipe
- Tropical flavors – The combination of pineapple and coconut gives these cookies a sweet, exotic twist.
- Soft and chewy – The texture is perfectly tender with a slightly crisp edge.
- Easy to make – With simple ingredients and straightforward steps, anyone can bake these cookies.
- Perfect for any occasion – Whether for holidays, summer gatherings, or just an everyday treat, these cookies are a hit.
- No special equipment needed – Just basic baking tools and an oven.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- unsalted butter, softened
- granulated sugar
- brown sugar
- large eggs
- vanilla extract
- all-purpose flour
- baking powder
- baking soda
- salt
- crushed pineapple, drained
- shredded coconut
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, followed by the vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the crushed pineapple and shredded coconut.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the cookies turn golden brown.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Servings and Timing
- Servings: Approximately 24 cookies
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25-30 minutes
Variations
- Chocolate Chip Twist – Add ½ cup of white or dark chocolate chips for extra sweetness.
- Nutty Crunch – Mix in ½ cup of chopped macadamia nuts or pecans for added texture.
- Citrus Zest – Add a teaspoon of lemon or lime zest to enhance the tropical flavor.
- Gluten-Free Option – Use a gluten-free flour blend to make these cookies suitable for gluten-sensitive diets.
- Dried Fruit Addition – Stir in ¼ cup of dried mango or papaya pieces for more tropical goodness.
Storage/Reheating
- Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days.
- Refrigerator: Keep them in an airtight container in the fridge for up to 7 days.
- Freezer: Freeze baked cookies in a sealed bag for up to 3 months. Thaw at room temperature before serving.
- Reheating: If you prefer warm cookies, heat them in the microwave for 10-15 seconds.
FAQs
How do I prevent my cookies from spreading too much?
Make sure to drain the pineapple well and avoid overmixing the dough, which can make it too soft.
Can I use fresh pineapple instead of canned?
Yes, but make sure to finely chop and drain it thoroughly to avoid excess moisture.
What type of coconut should I use?
Unsweetened shredded coconut works best, but you can use sweetened coconut for extra sweetness.
Can I make these cookies dairy-free?
Yes, use a plant-based butter substitute to make them dairy-free.
Can I use whole wheat flour instead of all-purpose flour?
You can, but the texture may be denser. Try using half whole wheat and half all-purpose for better results.
Why did my cookies turn out too soft?
This could be due to too much pineapple juice in the dough. Be sure to drain it well.
Can I add oats to this recipe?
Yes, adding ½ cup of rolled oats can give the cookies a heartier texture.
How can I make these cookies crispier?
Bake them for an extra 2-3 minutes or use slightly less pineapple to reduce moisture.
Can I use coconut flour instead?
Coconut flour absorbs more liquid, so it’s not a direct substitute. Use a coconut flour-specific recipe instead.
What’s the best way to serve these cookies?
They are great on their own, but you can also pair them with a scoop of vanilla ice cream for a delicious dessert.
Conclusion
These Hawaiian Pineapple Coconut Cookies are a delightful treat that brings tropical flavors to your table. They are easy to make, wonderfully soft, and perfect for any occasion. Whether you’re baking for family, friends, or just yourself, these cookies will be a favorite in no time. Enjoy them fresh or store them for later – either way, they’re sure to impress!
Hawaiian Pineapple Coconut Cookies
These Hawaiian Pineapple Coconut Cookies bring a taste of the tropics to your kitchen! With buttery, chewy texture, sweet crushed pineapple, and toasted coconut, these cookies are an irresistible treat. Perfect for summer parties, holiday baking, or a tropical twist on classic cookies.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25 minutes
- Yield: About 24 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Hawaiian, Tropical
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup crushed pineapple, drained
- 2 cups shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually mix into the wet ingredients.
- Gently fold in the crushed pineapple and shredded coconut until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges turn golden brown.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Make sure to drain the pineapple well to prevent excess moisture.
- For extra flavor, try toasting the shredded coconut before adding it to the dough.
- Store cookies in an airtight container at room temperature for up to 5 days.
