These Pineapple Cookies soft, moist cookies with toasted coconut are light in texture, but loaded with flavor! Like little bits of sweet cake!
These cookies are not your average drop cookie. Here’s why they deserve a permanent spot in your recipe rotation:
- Tropical flavor – Crushed pineapple and toasted coconut are a match made in paradise.
- Soft and chewy texture – Thanks to the perfect butter-to-flour ratio and just the right bake time. Plus adding in the toasted coconut makes them extra chewy!
- Sweet but not too sweet – A mix of granulated and brown sugar balances the flavor.
- Easy to make – One bowl, no chill time, and no fuss.
Tips & Tricks for Success
- Drain, don’t dry: Pineapple should be mostly drained but not bone-dry. Too much juice will make the dough too soft; too little and you’ll miss the flavor.
- Toast your coconut: This really deepens the flavor and adds the perfect chewy-crunchy texture.
- Don’t overbake: These cookies are meant to be soft! Take them out when the centers still look slightly underdone—they’ll finish setting on the tray.
- Want extra zing? Add a 1/2 teaspoon of coconut extract or a dash of lime zest for more tropical vibes.
And you mix crushed pineapple right into the cookie dough!
Add a little extra toasted coconut on top and a sprinkle of powdered sugar to make them pretty and delicious!
These cookies keep wonderfully!
Dough Storage: You can scoop and freeze the dough balls, then bake directly from frozen—just add an extra 1–2 minutes to the bake time.
Room Temperature: Store in an airtight container for up to 4 days.
Freezer Friendly: Freeze baked cookies for up to 2 months. Just thaw at room temperature before serving.
More Pineapple recipes You Might Like
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 36 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
Description
Whether you’re dreaming of sandy beaches or just love a soft cookie with a twist, these Pineapple Coconut Cookies bring the flavor and the fun. Perfect for potlucks, brunches, or just treating yourself after a long day.
Ingredients
- 1 cup butter, room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 cup crushed pineapple, mostly drained
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 1/2 cups all-purpose flour
- 1 1/2 cups toasted coconut, divided
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In the bowl of your stand mixer fitted with the paddle attachment, cream together butter, granulated sugar, and brown sugar on medium speed for 2 minutes.
- Add in the egg, crushed pineapple, vanilla, baking soda, and salt. Mix until fully combined.
- Turn mixer to low and slowly add in the flour until just incorporated.
- Stir in 1 cup of the toasted coconut.
- Using a medium (2 tablespoon) cookie scoop, drop dough onto your prepared baking sheet about 2 inches apart.
- Sprinkle remaining 1/2 cup toasted coconut on top of the dough mounds.
- Bake for 9–10 minutes or until the edges are golden and the tops are just set.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
