Pineapple – Coconut Cookie Recipe
Make Pineapple – Coconut 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
Optional Ingredients
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2
Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, granulated sugar, brown sugar, and shredded coconut until well combined.
Wet Ingredients Combination
- 3
Cream Butter and Sugars
In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- 4
Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract until combined.
- 5
Incorporate Pineapple
Gently mix in the crushed pineapple until evenly distributed.
Combining Mixtures
- 6
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined. If using, fold in the chopped nuts.
Baking
- 7
Scoop and Bake
Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
- 8
Cool Cookies
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
