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.
Find it online: https://yumfamilyrecipes.com/hawaiian-pineapple-coconut-cookies/
