Homemade Coconut Pineapple Cookies
These cookies bring a tropical twist with the delightful sweetness of ripe pineapples and creamy coconut, perfect for any occasion.
Equipment
- Mixing Bowl
- Baking Sheet
- Electric Mixer
- Spatula
- Cookie Scoop
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour Provides structure and texture.
- 1 teaspoon Baking Powder For leavening the cookies.
- 1 pinch Salt Enhances overall flavor.
Wet Ingredients
- 3/4 cup Granulated Sugar Adds sweetness and texture.
- 1/4 cup Brown Sugar Adds moisture and flavor.
- 1/2 cup Unsalted Butter Softened for mixing.
- 1 large Egg Binds ingredients together.
- 1 cup Sweetened Shredded Coconut Provides flavor and texture.
- 1 cup Crushed Pineapple Drained well for moisture.
- a few drops Vanilla Flavoring Enhances flavor profile.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla flavoring, mixing until well combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, mixing on low speed until just combined.
- Fold in the shredded coconut and crushed pineapple until evenly distributed.
- Drop rounded balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 12-15 minutes until lightly golden around the edges. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container for up to a week or freeze for up to three months.