Description
Delicious tropical cookies filled with pineapple and coconut, perfect for a sunny day.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup shredded coconut
- 1/2 cup crushed pineapple, drained
- 1 tsp vanilla extract
- Maraschino cherries (for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and smooth.
- Add Wet Ingredients: Mix in the vanilla extract and then gradually add the crushed pineapple.
- Combine Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Add Coconut: Stir in the shredded coconut until evenly mixed.
- Shape Cookies: Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly.
- Decorate: Place a Maraschino cherry in the center of each cookie.
- Bake: Bake for 12-15 minutes or until the edges are golden brown.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the butter is softened for easier mixing and a better texture.
- For a crunchier texture, toast the coconut before adding it to the dough.
- Make sure to drain the crushed pineapple well to avoid adding too much moisture to the dough.
- For extra flavor, you can add a teaspoon of coconut extract.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg