Pineapple – Coconut Butter Cookie Recipe
Make Pineapple – Coconut Butter Cookie Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Ingredients
Wet Ingredients
Mix-ins
Method
Preparation
Preheat the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix Dry Ingredients
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tsp of baking soda, 1 tsp of salt, 1 cup of granulated sugar, and 1 cup of brown sugar until well combined.
Wet Mixture
Cream Butter and Sugars
In another bowl, beat together 1 cup of softened unsalted butter and 1 cup of coconut butter until smooth and creamy.
Add Eggs and Vanilla
Add 2 large eggs and 2 tsp of vanilla extract to the butter mixture and mix until fully incorporated.
Incorporate Pineapple
Gently fold in 1 cup of drained crushed pineapple into the wet mixture.
Combine Ingredients
Combine Dry and Wet Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Add Mix-ins
Fold in 1 cup of shredded coconut and 1 cup of chopped walnuts (if using) into the cookie dough.
Baking
Scoop and Bake
Using a cookie scoop or tablespoon, drop rounded balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
