Coconut Pineapple Cookies

Coconut Pineapple Cookies are a tropical delight that bring sunshine to your kitchen with every bite. Made with sweetened dried pineapple and flaked coconut, these cookies deliver a chewy, golden texture with a burst of fruity sweetness. Whether you’re baking for a summer picnic or want to infuse some island vibes into your holiday dessert spread, this recipe is sure to impress. Packed with rich brown sugar, buttery goodness, and tropical flavors, Coconut Pineapple Cookies are a fun twist on traditional cookie favorites that will keep everyone reaching for more.

Why You’ll Love This Coconut Pineapple Cookies Recipe

These cookies are irresistibly soft and chewy, with the perfect balance of buttery richness and tropical flavor. The sweetened pineapple chunks provide a fruity surprise in every bite, while the coconut adds a chewy texture and nutty sweetness. They’re simple to prepare, visually appealing, and ideal for any occasion, from cookie swaps to beach-themed parties.

Ingredients

• 1 cup butter, softened
• 1 1/2 cups brown sugar
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla or coconut extract
• 2 3/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 6 to 8 ounces dried sweetened pineapple, chopped
• 1 cup sweetened flaked coconut

Step-by-Step: How to Make Coconut Pineapple Cookies

1. Preheat the oven to 385 degrees Fahrenheit and line your baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and sugar for about 4 minutes until the mixture is light and fluffy.
3. Add the eggs and vanilla (or coconut) extract, mixing for an additional minute until fully combined.
4. Gradually fold in the flour, baking soda, and salt. Be careful not to overmix to maintain a tender cookie texture.
5. Gently stir in the chopped dried pineapple and sweetened flaked coconut.
6. Scoop tablespoons of dough onto the prepared baking sheets, spacing them at least 2 inches apart.
7. Bake for 8 to 10 minutes. Avoid overbaking—the cookies will continue to cook slightly as they cool.
8. For an extra touch, add a few white chocolate chips and dried cranberries to the tops of cookies right after removing them from the oven.
9. Allow cookies to rest on the baking sheet for 3 to 4 minutes before transferring them to a wire rack to cool completely.

Helpful Tips

• Chop the dried pineapple into small, uniform pieces to ensure even distribution.
• Use light-colored baking sheets to prevent over-browning on the bottom.
• For best results, use room temperature butter to achieve a smooth, fluffy dough.
• Letting the cookies cool on the baking sheet allows them to set up and avoid breaking when moved.

Substitutions And Variations

• Extract Flavor: Swap vanilla extract with coconut extract for a more intense tropical flavor.
• Add-Ins: Mix in white chocolate chips or macadamia nuts for added richness.
• Pineapple Alternatives: If dried sweetened pineapple isn’t available, try using mango or papaya.
• Healthier Version: Substitute half the butter with coconut oil and use unsweetened shredded coconut.

Storage Instructions

Store your Coconut Pineapple Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a single layer on a tray, then transfer them to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

Nutritional Information

Each cookie contains approximately:

• Calories: 234
• Carbohydrates: 37g
• Protein: 2g
• Fat: 9g
• Saturated Fat: 6g
• Cholesterol: 36mg
• Sodium: 175mg
• Sugar: 24g
• Fiber: 1g

Nutrition is an estimate and may vary depending on ingredient brands and measurements.

Serving Suggestions

• Serve these cookies with tropical drinks like piña coladas or coconut milk smoothies.
• Add them to a dessert charcuterie board with fresh fruits and nuts.
• Crumble them over vanilla ice cream for a fun sundae topping.
• Pair with a cup of hot tea or iced coffee for an afternoon treat.

Frequently Asked Questions About Coconut Pineapple Cookies

Can I use fresh pineapple instead of dried?
Fresh pineapple has too much moisture and can make the cookies soggy. Stick to dried sweetened pineapple for the best texture.

Do I need to toast the coconut before adding it?
Toasting the coconut is optional. It adds a nuttier flavor but isn’t necessary for delicious results.

Can I make these cookies gluten-free?
Yes, use a gluten-free flour blend that substitutes cup-for-cup. Make sure all other ingredients are certified gluten-free.

What type of coconut should I use?
Sweetened flaked coconut is best for texture and flavor. Unsweetened works too but will be less sweet.

What can I do to stop the cookies from spreading too much while baking?
Chilling the dough for 20–30 minutes before baking helps reduce spreading.

Conclusion

Thank you for trying this Coconut Pineapple Cookies recipe. I hope it brings a taste of the tropics to your kitchen just like it does mine. These cookies are delightfully chewy, bursting with pineapple and coconut flavor, and incredibly easy to make. Whether you enjoy them fresh from the oven or packed in a lunchbox, they’re sure to become a family favorite. Happy baking, and thank you for being part of this food-loving community!

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