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Soft chewy pina colada cookies with sweetened dried pineapple and sweet coconut flakes. These Hawaiian Pineapple Coconut Cookies are the perfect summer cookie.
I love trying new bakeries and I found one of my favorite bakeries in Phoenix, Arizona. I am pretty picky about my cookies so to discover a cookie shop that I truly love is a big deal.
I found these soft coconut pineapple cookies made with sweet dried pineapple and coconut and was completely smitten. I knew I needed to recreate the recipe at home.
This is the best pina colada cookie recipe! I love the combination of coconut and pineapple together so why not put it into a soft and chewy cookie?
What you will love about these Hawaiian Cookies:
- These cookies have the perfect buttery, slightly crisp edges with chewy centers. The high ratio of butter and sugar to flour makes these extra delicious!
- The combination of sweetened flaked coconut and sweetened dried pineapple makes these perfectly sweet and pairs perfectly with the buttery cookie base.
- These are so easy to make and are so unique!
Pineapple Coconut Cookie Ingredients:
It is so easy to whip up a batch of tropical pineapple coconut cookies. It takes less than 10 minutes to make the cookie dough.
- Butter — use salted or unsalted butter in this cookie recipe. If you use salted butter, reduce the salt by 1/4 teaspoon.
- Brown Sugar — use light golden brown sugar
- Sugar — also known as granulated sugar
- Eggs — large-sized eggs
- Vanilla Extract — my favorite pure vanilla extract is made by Nielsen-Massey or true authentic Mexican vanilla. If you want a more tropical flavor, use coconut extract instead.
- Flour — use all-purpose flour in these cookies
- Baking Soda — this is what gives the cookies the perfect rise
- Salt — the flavor enhancer and integral ingredient in baking
- Dried Pineapple — you can find sweetened dried pineapple in any grocery store in the dried fruit section
- Sweetened Coconut Flakes — use the sweetened flaked coconut found in the bakery aisle
Instructions:
This is such an easy pineapple coconut cookie recipe and can’t be made in less than 25 minutes, start to finish!
- Start by creaming together softened butter and sugars together for 4 minutes or until light and fluffy. Scrape the sides of the bowl halfway through.
- Add eggs and vanilla (or coconut) extract and mix for 1 minute longer.
- Fold in the dry ingredients — flour, baking soda, and salt — and do not overmix the dry ingredients or it will create too much gluten which will result in tough cookies.
- Fold in dried pineapple chunks and sweetened coconut flakes.
- Drop the cookie dough or roll the cookie dough into balls and place on a light-colored baking sheet. I always suggest using a light-colored baking sheet and parchment paper sheets.
- The biggest tip would be to NOT OVERBAKE your cookies! The cookies will continue to bake on the cookie sheet once they are removed from the oven.
- Let set up on a baking sheet for 3-4 minutes before transferring to a cooling rack.
Storage:
I suggest keeping these tropical cookies in an air-tight container at room temperature. These cookies freeze very well in a freezer-safe container for up to 1 month.
Since dried pineapple takes the moisture out of the pineapple, you can’t swap out fresh pineapple for dried pineapple because of the water content in the fresh pineapple. You will want to use dried, sweetened pineapple in this cookie recipe.
Yes! You can use either unsweetened or sweetened coconut flakes. Sweetened coconut flakes are usually softer and moister than unsweetened coconut flakes so I suggest using sweetened coconut but you can use either one.
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Coconut Pineapple Cookies
Ingredients
- 1 cup Butter (softened)
- 1 1/2 cups Brown Sugar
- 1/2 cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla or Coconut Extract
- 2 3/4 cups Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 6 to 8 ounces Dried Sweetened Pineapple *
- 1 cup Sweetened Flaked Coconut
Instructions
- Heat oven to 385 degrees. In a large mixing bowl, cream together butter, brown sugar, and sugar for 4 minutes, or until light and fluffy.
- Add eggs and vanilla extract and mix for 1 minute longer.
- Fold in flour, baking soda, and salt. Don't overmix once you add the dry ingredients or it will produce too much gluten in the dough.
- Fold in chopped dried pineapple and flaked coconut.
- Scoop the dough onto parchment paper lined, light-colored baking sheets, spaced at least two inches apart.
- Bake for 8-10 minutes. DO NOT overbake the cookies as they will continue to bake once they are removed from the oven. For more gourmet cookies, place several white chocolate chips and dried cranberries on top of cookies, once you remove from the oven.
- Let set up on baking sheet for 3-4 minutes before transferring to a cooling rack.
Notes
- I would suggest using sweetened dried pineapple made with dried pineapple and sugar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used dried unsweetened pineapple rings but kept all else the same. Extremely good cookies! I added the white chocolate to half of them. Thanks for a great new cookie treat!
Will be making these cookies next week. Just wondering – unsalted or salted butter? Most baked goods use unsalted, but I just want to double check so we don’t waste the good ingredients. Also, how about using rum extract (imitation) instead of vanilla? Pina colada beverage must include rum, so perhaps the cookies could use some rum flavoring? or would it over-power the pineapple and cocconut? Am tempted, but unsure of the outcome. Perhaps half vanilla and half or quarter rum?
These cookies are amazing!!