If you’ve ever dreamed of a cookie that wraps up the sunshine flavors of the tropics in a perfectly soft bite, Pineapple Coconut Cookies are about to become your new obsession. Sweet pineapple and chewy coconut are baked into a buttery dough, making every cookie burst with flavor and fragrance. They’re my favorite way to bring a splash of summer into any day, no matter what the weather looks like outside. If you love cookies that are delightfully different but still easy to bake, you need to try these Pineapple Coconut Cookies soon!

Pineapple Coconut Cookies Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how these basic, pantry-friendly ingredients come together to create such vibrant flavor. Each plays an important role—so don’t skip a thing! Here’s how the magic happens in your mixing bowl:

Unsalted butter (1/2 cup, softened): Gives the cookies their irresistible richness and tender crumb—make sure it’s room temp for easy creaming.
Granulated sugar (1/2 cup): Provides classic sweetness and helps with that delicate, golden edge.
Brown sugar, packed (1/2 cup): Adds moisture and a hint of caramel flavor that makes these cookies unforgettable.
Large egg (1): Binds everything together and lends a lovely chew to each bite.
Vanilla extract (1 teaspoon): Deepens the cookie’s overall flavor with warm, comforting notes.
All-purpose flour (1 1/2 cups): The essential structure for perfect, slightly tender cookies.
Baking soda (1/2 teaspoon): Helps the cookies rise gently for a soft center.
Baking powder (1/4 teaspoon): Lends just enough lift for lightness.
Salt (1/4 teaspoon): Balances the sweetness and enhances every single flavor.
Crushed pineapple, well-drained (1 cup): The real star here! Be sure to drain thoroughly so your cookies bake up soft, not soggy.
Sweetened shredded coconut (1 cup): Adds that signature chewy texture and a kiss of tropical sweetness.

How to Make Pineapple Coconut Cookies

Step 1: Prep Your Kitchen

Start by preheating your oven to 350°F and lining two baking sheets with parchment paper. This quick step makes sure your Pineapple Coconut Cookies will bake evenly and slide right off the pan without sticking.

Step 2: Cream the Butter and Sugars

Using a large mixing bowl, cream together your softened butter, granulated sugar, and brown sugar on medium speed. You want everything to get nice and fluffy, which usually takes about 2 to 3 minutes. This is where your cookies get their soft, plush interior!

Step 3: Add Egg and Vanilla

Beat in the egg and vanilla extract until everything is well combined. This ensures your dough holds together and bakes up with a rich, cohesive flavor.

Step 4: Mix Dry Ingredients Separately

Grab a separate bowl and whisk together your flour, baking soda, baking powder, and salt. Giving these a quick whisk helps distribute the leaveners evenly, so you don’t get random puffy or flat spots.

Step 5: Combine Wet and Dry Ingredients

Gradually add your dry mixture into the butter mixture, stirring just until combined. Avoid overmixing—stop as soon as you no longer see flour. This keeps your Pineapple Coconut Cookies perfectly tender!

Step 6: Fold in Pineapple and Coconut

Now, gently fold in the well-drained crushed pineapple and shredded coconut. The dough will look deliciously speckled and a little sticky, but that’s the secret to its juicy, chewy bite.

Step 7: Scoop and Bake

Drop the cookie dough by rounded tablespoons onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 12 to 14 minutes, or until the edges are a light golden brown. They’ll smell like a tropical getaway!

Step 8: Cool and Enjoy

Let your cookies cool on the baking sheet for 2 minutes (they’ll firm up a bit), then transfer to a wire rack to finish cooling. Now is the hardest part: waiting before you try your first Pineapple Coconut Cookie!

How to Serve Pineapple Coconut Cookies

Garnishes

Pineapple Coconut Cookies shine on their own, but for a bit of extra pizzazz, dust with powdered sugar or top each cookie with a sprinkle of toasted coconut right before serving. If you’re feeling fancy, a tiny wedge of dried pineapple on top adds color and charm!

Side Dishes

Pair these cookies with a refreshing fruit salad or a creamy scoop of vanilla ice cream for the ultimate dessert plate. They’re fabulous with tropical teas or even a frosty coconut latte for an afternoon pick-me-up.

Creative Ways to Present

Stack Pineapple Coconut Cookies in a glass jar with a ribbon for a gorgeous gift. Or create a tropical platter alongside mango bars and chocolate-dipped macaroons for a dessert spread that will wow your guests and evoke an island vibe.

Make Ahead and Storage

Storing Leftovers

Pineapple Coconut Cookies keep wonderfully in an airtight container at room temperature for up to three days. They stay soft and chewy, making them a perfect make-ahead treat for busy weeks or gatherings.

Freezing

To freeze, layer cooled cookies between sheets of parchment in a freezer-safe container. They hold up beautifully for up to two months. Thaw at room temperature and enjoy tropical sweetness any time.

Reheating

If you want that just-baked warmth, pop a few cookies in a 300°F oven for 3 to 5 minutes, or give them a quick 10-second zap in the microwave. This brings back their perfect texture and draws out the sunshine aromas.

FAQs

Can I use fresh pineapple instead of canned?

Yes! Just be sure to chop it very finely and drain off all the excess liquid. Too much moisture can make the cookies spread too much and lose their texture, but fresh pineapple gives an even brighter flavor to your Pineapple Coconut Cookies.

Can I make these cookies gluten-free?

You absolutely can—simply swap in your favorite 1:1 gluten-free all-purpose flour blend. Just make sure your blend contains xanthan gum or add a pinch on your own to ensure the cookies hold together beautifully.

What if I want extra coconut flavor?

Stir in 1/2 teaspoon of coconut extract or toss in a handful of unsweetened coconut flakes in addition to the sweetened variety. You can also try topping the cookies with a sprinkle of toasted coconut for even more depth.

Can I add nuts or chocolate?

Definitely! Chopped macadamia nuts add a delightful crunch and enhance the tropical theme. Or, if you’re feeling indulgent, mix in a handful of white chocolate chips to make these Pineapple Coconut Cookies even sweeter.

Do Pineapple Coconut Cookies ship well for gifting?

Yes, they do! Their chewy texture means they hold up well during shipping. Just be sure to pack them tightly in an airtight container, separating layers with parchment to prevent sticking.

Final Thoughts

There’s something truly magical about baking a batch of Pineapple Coconut Cookies—the aroma alone turns an ordinary day into a celebration. I hope you love them as much as I do, and don’t be surprised when they disappear faster than you can say “tropical paradise!” Happy baking!

Pineapple Coconut Cookies Recipe

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4.6 from 26 reviews

Author: admin
Total Time: 28 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

These Pineapple Coconut Cookies are a tropical delight, combining the sweet flavors of pineapple and coconut in every bite. They are soft, chewy, and perfect for a sweet treat or snack.

Ingredients

Scale

Cookie Dough:

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup crushed pineapple, well-drained
1 cup sweetened shredded coconut

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Instructions

Preheat Oven: Preheat oven to 350°F. Line two baking sheets with parchment paper.
Mix Wet Ingredients: In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg and vanilla until combined.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add dry ingredients to the wet ingredients, mixing until just combined.
Add Pineapple and Coconut: Gently fold in crushed pineapple and shredded coconut.
Bake: Drop dough by rounded tablespoons onto prepared baking sheets. Bake for 12–14 minutes, or until edges are lightly golden.
Cool: Cool on baking sheets for 2 minutes before transferring to a wire rack to cool completely.

Notes

For extra tropical flavor, add 1/2 teaspoon coconut extract or a handful of chopped macadamia nuts.
Make sure pineapple is very well-drained to prevent overly soft cookies.

Prep Time: 15 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American