Name: Hawaiian Pineapple Coconut Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 cup unsalted butter (softened); 1 cup granulated sugar; 1 cup brown sugar; 2 large eggs; 1 tsp vanilla extract; 3 1/4 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup crushed pineapple (drained); 2 cups shredded coconut

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Hawaiian Pineapple Coconut Cookies bring a taste of paradise to your kitchen, offering a Tropical Sweet Escape with every chewy bite. Infused with the vibrant flavors of pineapple and coconut, these cookies are perfect for casual gatherings, special celebrations, or anytime you crave a sunny treat. This easy recipe will quickly become a staple in your baking collection.

Why You’ll Love Hawaiian Pineapple Coconut Cookies

I absolutely adore these Hawaiian Pineapple Coconut Cookies because they capture the essence of a tropical getaway in a single bite, making them a true Tropical Sweet Escape. The sweet, juicy pineapple and toasty coconut create a soft, chewy texture that’s irresistible, while the simple ingredients come together effortlessly. Whether you’re baking for a summer picnic or a cozy night in, these cookies are a versatile, crowd-pleasing treat that everyone will love.

Ingredients for Hawaiian Pineapple Coconut Cookies

Here’s what you’ll need for Hawaiian Pineapple Coconut Cookies (makes ~24 cookies):

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
3 ¼ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup crushed pineapple, drained
2 cups shredded unsweetened coconut

Equipment:

Large mixing bowl
Medium mixing bowl
Electric mixer or stand mixer
Baking sheet
Parchment paper or silicone baking mat
Cookie scoop or spoon
Wire rack

Ingredient Tips:

Pineapple: Use canned crushed pineapple, drained well; pat dry with paper towels to avoid excess moisture.
Coconut: Unsweetened shredded for authentic flavor; sweetened coconut for a sweeter cookie.
Butter: Softened but not melted for proper creaming; unsalted to control saltiness.
Flour: All-purpose for standard texture; gluten-free blend with xanthan gum for gluten-free option.
Eggs: Room temperature for better emulsification and smoother dough.

Directions for Hawaiian Pineapple Coconut Cookies

Let’s bake these delightful Hawaiian Pineapple Coconut Cookies!

Preheat Oven

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

Cream Butter and Sugars

In a large bowl, using an electric mixer, I beat 1 cup softened butter with 1 cup granulated sugar and 1 cup brown sugar until light and fluffy, about 2–3 minutes.

Add Eggs and Vanilla

I add 2 eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla extract until fully incorporated.

Combine Dry Ingredients

In a medium bowl, I whisk 3 ¼ cups flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt until well blended.

Mix and Fold

I gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. I gently fold in 1 cup drained crushed pineapple and 2 cups shredded coconut, ensuring even distribution.

Shape and Bake

Using a cookie scoop or spoon, I drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart. I bake the Hawaiian Pineapple Coconut Cookies for 10–12 minutes, until the edges are golden brown.

Cool

I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: ~30 minutes
Yield: ~24 cookies
Calories: ~180 kcal per cookie
Macros per Cookie: 25g carbs, 2g protein, 9g fat, 1g fiber

Variations for Hawaiian Pineapple Coconut Cookies

Try these twists on Hawaiian Pineapple Coconut Cookies:

Nutty Crunch: Add ½ cup chopped macadamia nuts for a textured Tropical Sweet Escape.
Chocolate Drizzle: Drizzle melted white or dark chocolate over cooled cookies for a decadent Tropical Sweet Escape.
Citrus Zest: Mix in 1 tsp lemon or orange zest for a bright, zesty note.
Gluten-Free: Use a gluten-free flour blend with xanthan gum for a celiac-friendly option.
Dairy-Free: Swap butter for coconut oil or vegan margarine for a dairy-free treat.

Serving Ideas:

Pair with Layla Cooks’ Nutella Banana Muffins for a tropical breakfast spread.
Serve with a mango smoothie or iced tea to enhance the Tropical Sweet Escape.
Include in a beach-themed dessert platter for a festive touch.

Storage

I store Hawaiian Pineapple Coconut Cookies in an airtight container at room temperature for up to 1 week, ensuring they’re fully cooled to prevent sogginess. For longer storage, I refrigerate them in a sealed container for up to 2 weeks, bringing to room temperature before serving. To freeze, I place cooled cookies in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe container for up to 3 months; I thaw at room temperature or warm in a 350°F oven for 2–3 minutes. To revive stale cookies, I bake them at 350°F for 3–5 minutes to restore freshness.

Serving Tips

Freshly Baked: Enjoy Hawaiian Pineapple Coconut Cookies warm for a melt-in-your-mouth texture.
Pairing: Serve with milk, a tropical smoothie, or coffee for a delightful treat.
Garnish: Sprinkle extra shredded coconut or add a pineapple slice for a tropical flair.
Presentation: Arrange on a colorful platter or in a decorative tin for a festive display.
Dessert Twist: Sandwich with vanilla ice cream for a tropical cookie ice cream treat.

FAQs About Hawaiian Pineapple Coconut Cookies

Here are answers to some common questions about this recipe:

Can I use fresh pineapple instead of canned crushed pineapple?
Yes, you can use fresh pineapple, but it’s important to drain it thoroughly to remove excess moisture. If using fresh pineapple, finely chop it and pat it dry with paper towels to prevent the cookie dough from becoming too wet.

Can I substitute the all-purpose flour with a gluten-free alternative?
Yes, you can substitute all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend includes xanthan gum or guar gum, which helps provide the structure and texture that traditional flour offers. The results may vary slightly, so adjustments in baking time or additional ingredients might be necessary.

How can I make these cookies dairy-free?
To make these cookies dairy-free, substitute the unsalted butter with a dairy-free margarine or coconut oil. Ensure that the granulated sugar and brown sugar you use are also dairy-free. The texture and flavor may differ slightly, but the cookies will still be delicious.

Can I add other mix-ins to the cookie dough?
Absolutely! Feel free to add other mix-ins like chopped nuts (e.g., macadamia nuts), white chocolate chips, or even dried fruit for added texture and flavor. Just make sure to adjust the quantity to maintain the proper dough consistency.

Can I make the dough ahead of time?
Yes, you can prepare the dough for Hawaiian Pineapple Coconut Cookies up to 2 days in advance. Store it in an airtight container in the refrigerator, then let it soften slightly at room temperature before shaping and baking. Alternatively, freeze the dough in portions for up to 2 months and thaw overnight in the fridge before use.

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Conclusion

These Hawaiian Pineapple Coconut Cookies are a delightful way to bring a touch of the tropics into your kitchen. Their unique blend of pineapple and coconut makes them a standout treat that’s both chewy and sweet. Enjoy these cookies with a glass of milk or a cup of tea for a deliciously satisfying treat!