Why You’ll Love These Coconut Pineapple Cookies

• They’re a textural dream. You get the chewy, soft cookie base, the slight crunch from the toasted coconut, and little juicy pockets of pineapple. It’s a party in your mouth with every single bite.
• The flavor is bright and balanced. Unlike some fruit cookies that can be cloyingly sweet, the natural acidity of the pineapple cuts through the richness, creating a cookie that feels surprisingly light and refreshing.
• They fill your home with the most wonderful aroma. As these bake, the scent of toasting coconut and warm pineapple is honestly better than any candle. It’s an experience in itself.
• They’re wonderfully versatile. Enjoy them as an afternoon pick-me-up, pack them for a beach day, or dress them up with a drizzle of white chocolate for a more elegant dessert. They adapt to any occasion.

Ingredients & Tools

• 115 g unsalted butter, softened to room temperature
• 150 g light brown sugar, packed
• 1 large egg, at room temperature
• 1 tsp pure vanilla extract
• 180 g all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp fine sea salt
• 100 g sweetened shredded coconut
• 225 g crushed pineapple, very well drained (see tips!)

Tools: Mixing bowls, electric hand mixer or stand mixer, rubber spatula, baking sheets, parchment paper or silicone baking mats, cookie scoop (highly recommended!), wire cooling rack.

Getting the ingredients right is key here. Using room temperature butter and egg ensures a smooth, emulsified dough that bakes up evenly. And honestly, taking the extra minute to really drain that pineapple is the secret to avoiding a soggy cookie—it makes all the difference.

Serves: Makes about 18-20 cookies | Prep Time: 15 minutes | Cook Time: 10-12 minutes per batch | Total Time: About 45 minutes (including cooling)

Before You Start: Tips & Ingredient Notes

• Drain that pineapple like your cookie depends on it. Because it does! I press the crushed pineapple in a fine-mesh strainer, then really get in there with a spoon or clean hands to squeeze out as much liquid as possible. Excess moisture is the enemy of a perfectly textured cookie.
• Why room temperature ingredients? When your butter and egg are at the same cool room temperature, they cream together beautifully, trapping air and creating a lighter cookie. If your butter is too cold, it won’t cream properly; if it’s melted, the cookies will spread too much.
• Don’t skip the brown sugar. The molasses in the brown sugar adds a deeper, caramel-like flavor that pairs wonderfully with the tropical notes. It also contributes to that wonderfully soft and chewy texture we’re after.
• Toasting the coconut (optional but recommended). For an even deeper coconut flavor, you can spread the shredded coconut on a baking sheet and toast it at 175°C for 5-7 minutes before adding it to the dough. Just let it cool completely first!

How to Make Coconut Pineapple Cookies

Serving Suggestions

Complementary Dishes

• A scoop of coconut ice cream — Served warm, these cookies are divine à la mode. The melting coconut ice cream creates a tropical sundae experience that’s hard to beat.
• A fresh fruit platter with mango and kiwi — The bright, acidic fruits provide a lovely, refreshing contrast to the sweet, rich cookies, making a well-balanced dessert or snack platter.

Drinks

• A cold glass of milk or a latte — It’s a classic for a reason. The creaminess perfectly complements the chewy texture and tropical sweetness.
• Iced pineapple or coconut tea — Double down on the theme! A fruity herbal iced tea echoes the flavors in the cookie and makes for a wonderfully refreshing pairing.

Something Sweet

• A simple dark chocolate square — The bitterness of a high-quality dark chocolate provides a sophisticated counterpoint to the sweet, fruity cookies, satisfying any deeper chocolate craving.
• A dollop of lightly sweetened whipped cream — For a simpler, lighter option, a fluffy cloud of whipped cream adds a touch of indulgence without overwhelming the delicate cookie flavors.

Top Mistakes to Avoid

• Mistake: Not draining the pineapple thoroughly. This is the number one reason these cookies can turn out cakey or gummy. The extra liquid interferes with the structure of the cookie. Really take your time with this step.
• Mistake: Using melted butter. If your butter is melted, the cookies will spread way too thin in the oven and become greasy and crisp, losing that wonderful soft and chewy center we’re aiming for.
• Mistake: Overmixing the dough after adding the flour. Overmixing develops the gluten in the flour, which can lead to tough, dense cookies. Mix just until you no longer see streaks of flour.
• Mistake: Overbaking. The cookies will look soft when they come out—that’s perfect! They continue to cook on the hot baking sheet. If you wait for them to look fully firm in the oven, they’ll be dry and crunchy once cooled.

Expert Tips

• Tip: Chill the dough if it’s too soft. If your kitchen is particularly warm or the dough feels unmanageably sticky, cover the bowl and pop it in the refrigerator for 20-30 minutes. This will firm up the butter, making the dough easier to scoop and helping the cookies hold their shape better during baking.
• Tip: Use a cookie scoop for uniformity. This isn’t just for looks. Using a scoop ensures all your cookies are the same size, so they bake at the same rate. No more burnt little ones and undercooked big ones!
• Tip: Add a pinch of spice. For a warm, complex twist, try adding 1/4 teaspoon of ground ginger or a pinch of cardamom to the dry ingredients. It adds a lovely depth that plays beautifully with the pineapple and coconut.
• Tip: For extra crispy edges, use a combination of butter and shortening. Replace half of the butter (57g) with an equal amount of vegetable shortening. Shortening has a higher melting point, which can lead to a slightly crispier texture around the edges while keeping the center soft.

FAQs

Can I use canned pineapple chunks instead of crushed?
Absolutely! Just make sure to chop them into very small, pea-sized pieces before draining. Crushed pineapple is just more convenient as the pieces are already the perfect size. The key, as always, is to drain whichever form you use extremely well. You might even find that chunks give you more distinct little bursts of pineapple flavor.

Can I make these cookies ahead of time?
Yes, in two ways. You can bake the cookies completely and store them in an airtight container at room temperature for up to 4 days. They also freeze beautifully for up to 3 months. Alternatively, you can scoop the dough onto a baking sheet, freeze the scoops solid, then transfer them to a freezer bag. You can bake them straight from frozen, just adding 1-2 minutes to the baking time.

My cookies turned out flat. What happened?
Flat cookies are usually caused by butter that was too warm or melted. Another culprit could be an old or expired baking soda that’s lost its lifting power. Make sure your butter is soft but still cool to the touch, and check the expiration date on your leaveners. Chilling the dough before baking can also help prevent excessive spreading.

Can I use unsweetened coconut?
You can, but keep in mind it will change the final sweetness and texture of the cookie. Sweetened coconut is moister and, well, sweeter. If you use unsweetened, the cookie might be a little less tender and a touch less sweet. You could compensate by adding an extra tablespoon or two of brown sugar to the dough if you like.

Are these cookies soft or crispy?
This recipe is designed to produce a cookie that is soft and chewy in the center with slightly crispier edges. The moisture from the brown sugar and the pineapple (what little is left after draining!) contributes to the softness. If you prefer a crispier cookie all the way through, you can bake them for a minute or two longer, but watch them carefully to avoid burning.