Description
These Pineapple Coconut Cookies are a delightful tropical treat combining the sweet flavors of crushed pineapple and shredded coconut in a soft, buttery cookie. Perfect for a refreshing twist on classic cookies, they are easy to make and bake to golden perfection.
Ingredients
Scale
Wet Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup crushed pineapple, drained
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 cup sweetened shredded coconut
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together until the mixture becomes light and fluffy, which will help create a tender cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined, ensuring the flavors are evenly distributed.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.
- Incorporate Coconut and Pineapple: Gently fold in the shredded coconut and drained crushed pineapple, ensuring they are evenly incorporated throughout the batter.
- Shape Cookies: Drop spoonfuls of the dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake the cookies for 10-12 minutes, or until the edges turn golden brown, indicating they are cooked through.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them set and prevents breakage.
Notes
- Make sure to drain the pineapple well to avoid excess moisture, which can affect the cookie texture.
- Use parchment paper or a silicone baking mat to prevent sticking and for easier cleanup.
- You can substitute unsweetened shredded coconut if you prefer less sweetness.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a chewier cookie, slightly underbake by one minute.
