Description
A delightful treat that combines the sweet, tropical flavor of pineapple with a soft, chewy texture, perfect for summer gatherings or holiday parties.
Ingredients
Scale
- 2 cups all-purpose flour (240 g)
- 1 cup crushed pineapple, drained (240 g)
- 1/2 cup butter, softened (113 g)
- 1 cup sugar (200 g)
- 2 large eggs
- 1 teaspoon baking powder (5 g)
- 1 teaspoon vanilla extract (5 ml)
- 1/2 cup shredded coconut (40 g), plus extra for topping
- 1/4 teaspoon salt (1.5 g)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt, then gradually add to the wet ingredients.
- Fold in the drained crushed pineapple and shredded coconut gently.
- Scoop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie.
- Sprinkle extra shredded coconut on top of each cookie.
- Bake for 12-15 minutes until the edges are golden brown and the tops are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze cookies in a single layer, then transfer to a freezer bag for later enjoyment.
- For vegan cookies, substitute eggs with flax eggs and use plant-based butter.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Pineapple cookies, tropical cookies, summer dessert, easy cookie recipe