Name: Tropical Pineapple Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup sweetened shredded coconut; 1/2 cup crushed pineapple, well drained; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup unsalted butter, softened; 1 large egg; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt

Jump to Recipe·Leave a Review

I love how these cookies bring a little tropical sunshine into my kitchen. Every bite is chewy, lightly golden, and filled with sweet pineapple and coconut flavor that reminds me of warm days and family baking sessions. This is the kind of simple, comforting recipe I keep coming back to when I want something cheerful and homemade. Tropical Pineapple Cookies

Why You’ll Love This Recipe

I enjoy this recipe because it’s quick to prepare and doesn’t require complicated steps or fancy tools. The combination of pineapple and coconut gives the cookies a soft, chewy texture with a naturally sweet flavor. I also like how versatile they are, whether I’m baking for family, friends, or just to enjoy with a cup of tea.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

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

Directions

I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a mixing bowl, I cream together the butter, granulated sugar, and brown sugar until the mixture looks light and smooth. I then mix in the egg and vanilla extract.

Next, I stir in the well-drained crushed pineapple and shredded coconut. In a separate bowl, I combine the flour, baking soda, and salt, then gradually add the dry ingredients to the wet mixture until a soft dough forms.

I scoop spoonfuls of dough onto the prepared baking sheet, spacing them slightly apart. I bake the cookies for about 12 to 15 minutes, until the edges are lightly golden. Once done, I let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

Servings And Timing

I usually get about 18 cookies from this recipe.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I sometimes add a handful of chopped macadamia nuts for extra crunch. When I want a brighter citrus note, I mix in a little lime zest. For a slightly richer cookie, I like swapping half of the shredded coconut with toasted coconut.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to three days. If I want them to last longer, I keep them in the refrigerator for up to a week. When I feel like warming them up, I gently reheat them in the microwave for a few seconds.

FAQs

Can I use fresh pineapple instead of canned?

I can use fresh pineapple as long as it’s finely crushed and very well drained to avoid excess moisture.

Do these cookies freeze well?

I find that they freeze nicely. I place them in a freezer-safe container and keep them frozen for up to two months.

Can I make the dough ahead of time?

I often prepare the dough in advance and refrigerate it for up to 24 hours before baking.

How do I keep the cookies chewy?

I make sure not to overbake them and always drain the pineapple thoroughly, which helps maintain their soft texture.

Can I reduce the sugar?

I sometimes slightly reduce the sugar, but I keep in mind that it may affect both sweetness and texture.

Conclusion

I love making these tropical pineapple cookies when I want something easy, comforting, and full of flavor. They’re simple to bake, fun to customize, and always bring a little warmth and nostalgia to my table.