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
Scale
- 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.
