Soft, tropical, bakery-style treats
These pineapple coconut cookies are like a mini vacation in every bite 🌴🍍. Soft, chewy, and lightly golden, they combine sweet crushed pineapple with shredded coconut for a tropical flavor that feels special yet easy to make. Perfect for afternoon snacks, potlucks, or holiday cookie trays, this recipe comes together quickly with simple pantry ingredients—ideal for busy days when you still want something homemade. The natural sweetness of pineapple keeps the cookies moist, while coconut adds a cozy, chewy texture. If you love island-inspired desserts or want to switch up your usual cookie routine, these cookies will instantly brighten your kitchen.
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 12–14 minutes
- Total Time: 30 minutes
- Servings: About 24 cookies
📝 Ingredients List
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup crushed pineapple, well-drained
- ¾ cup sweetened shredded coconut
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Mixing bowls
- Hand mixer or whisk
- Measuring cups & spoons
- Fine mesh strainer (for pineapple)
- Rubber spatula
- Baking sheet
- Parchment paper
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Drain the pineapple thoroughly. Press it in a strainer to remove excess juice—this keeps the cookies from spreading too much.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy, about 2 minutes.
- Beat in the egg and vanilla until smooth and glossy.
- Fold in the pineapple and coconut gently with a spatula.
- Add dry ingredients and mix just until combined—don’t overmix 😊
- Scoop tablespoon-sized portions onto the baking sheet, spacing 2 inches apart.
- Bake for 12–14 minutes until edges are lightly golden and centers look set.
- Cool on the pan for 5 minutes, then transfer to a rack to cool completely 🍪
💡 Pro Tips
- Extra flavor: Toast the coconut lightly before mixing it in for a deeper coconut taste.
- Storage: Store cookies in an airtight container for up to 4 days at room temperature.
- Freezing: Dough balls freeze well—bake straight from frozen, adding 1–2 minutes.
- Texture tweak: For softer cookies, slightly underbake and let them finish setting on the pan.