Description
Delight in these tropical Pineapple Coconut Cookies, a perfect blend of sweet pineapple and rich shredded coconut with a buttery, tender texture. Baked to golden perfection, these cookies offer a hint of vanilla and a moist bite from the crushed pineapple, making them an irresistible treat for any occasion.
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
- 1 cup sweetened shredded coconut
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and sugar together until the mixture becomes light and fluffy, forming a creamy base for the dough.
- Add egg and vanilla: Incorporate the egg and vanilla extract into the creamed mixture, mixing thoroughly until fully combined and smooth.
- Mix dry ingredients: In another bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Combine wet and dry: Slowly add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
- Fold in coconut and pineapple: Gently stir in the shredded coconut and drained crushed pineapple until the ingredients are evenly incorporated, adding texture and flavor.
- Form cookie dough: Drop spoonfuls of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
- Bake the cookies: Place the tray in the preheated oven and bake for 10-12 minutes, or until the cookie edges turn a light golden brown, signaling doneness.
- Cool the cookies: Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely, which helps them firm up and enhances texture.
Notes
- Ensure the pineapple is well drained to prevent soggy dough and cookies.
- For a more tropical flavor, lightly toast the shredded coconut before adding it to the dough.
- Use parchment paper or a silicone mat to avoid cookies sticking and make cleanup easier.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, substitute the butter with a plant-based margarine.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
