Best 6 Pineapple Coconut Cookies Recipes

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Craving something sweet and tropical? Look no further than these delectable Pineapple Coconut Cookies! These delightful treats are a harmonious blend of tangy pineapple and sweet coconut, offering a taste of paradise in every bite. The cookies are soft, chewy, and bursting with tropical flavors, making them perfect for any occasion. Whether you're hosting a beach party, a summer gathering, or simply looking for a sweet treat to satisfy your cravings, these cookies will surely hit the spot. With just a few simple ingredients and easy-to-follow instructions, you can whip up a batch of these cookies in no time. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to the tropics!

Let's cook with our recipes!

CRUSHED PINEAPPLE AND COCONUT COOKIES



Crushed Pineapple and Coconut Cookies image

This crushed pineapple and coconut cookie is similar to one sold in a regional grocery store in the Southeast. There are several similar recipes out there, and this is the best combination of them!

Provided by Kassidee Kennedy Cuffey

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 40m

Yield 30

Number Of Ingredients 13

¾ cup chopped pecans
½ cup sweetened flaked coconut
1 ¼ cups rolled oats
1 cup brown sugar
½ cup white sugar
½ cup unsalted butter, melted
½ cup crushed pineapple, well drained
1 large egg
2 teaspoons vanilla extract
½ teaspoon almond extract
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Spread pecans and coconut onto a baking sheet.
  • Toast in the preheated oven until coconut is very light golden brown and pecans become fragrant, 5 to 7 minutes. Remove from the oven and let cool, about 10 minutes. Leave the oven on.
  • Pulse oats in a blender or food processor until slightly ground.
  • Mix brown sugar, white sugar, and butter together in a bowl. Add pineapple, egg, vanilla extract, and almond extract.
  • Mix oats, flour, baking powder, and salt together in a small bowl; mix into the wet ingredients. Stir in toasted coconut and pecans. Drop by spoonfuls onto the prepared cookie sheets.
  • Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 128 calories, Carbohydrate 17.8 g, Cholesterol 14.3 mg, Fat 6 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 63.7 mg, Sugar 11.7 g

KATHY'S PINEAPPLE-COCONUT OATMEAL COOKIES



Kathy's Pineapple-Coconut Oatmeal Cookies image

I took a basic oatmeal cookie recipe and just changed a few things around. Dried pineapple works best. I wanted a cookie without chocolate, but I'm thinking of adding some chips to the next batch - these were a huge hit with my coworkers!!!!

Provided by BakerNurse

Categories     Drop Cookies

Time 27m

Yield 41 cookies, 41 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup butter, softened
1 cup sugar
1 cup brown sugar, firmly packed (I prefer dark brown)
2 large eggs
2 teaspoons vanilla
3 cups oatmeal (quick or regular)
1 1/2 cups chopped dried pineapple
1 cup flaked coconut

Steps:

  • Preheat oven to 350 degrees.
  • Whisk together flour, soda, powder and salt; set aside.
  • Cream together butter, sugars, eggs and vanilla - mixing on high until light and fluffy.
  • Stir the flour mixture into the creamed mixture, until well combined.
  • Stir in oats, pineapple and coconut.
  • Using a 2 tablespoon cookie scoop, drop dough 2 inches apart onto a baking sheet (I always use a silpat on my baking sheets - you never have burned cookies with one!).
  • Bake 12 minutes on center rack until golden.
  • Remove from oven, cool on sheet for about 1 minute, then transfer to a wire rack to cool. Store in airtight container.

Nutrition Facts : Calories 137.2, Fat 5.8, SaturatedFat 3.5, Cholesterol 21, Sodium 147.2, Carbohydrate 19.9, Fiber 1, Sugar 10.9, Protein 1.8

PINEAPPLE-COCONUT DROP (SOFT) COOKIES



Pineapple-Coconut Drop (soft) Cookies image

These cookies were always in great demand at our house whenever I made them. Our 5 children loved the pineapple-coconut combination. The only problem was, I couldn't keep them on hand very long. I found this recipe in an Albuquerque newspaper sometime in the '60's and have made them many times since then.

Provided by Joje in Oklahoma Ci

Categories     Drop Cookies

Time 18m

Yield 36-42 cookies

Number Of Ingredients 10

1/2 cup shortening
1/2 cup brown sugar, firmly packed
1/4 cup white sugar
1 egg, beaten
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup crushed pineapple, drained
1/2 package coconut

Steps:

  • Cream shortening and sugars.
  • Add beaten egg mixed with vanilla.
  • Sift flour with soda and salt.
  • Add to mixture alternately with the pineapple and coconut.
  • Mix all items together--well, till it makes a soft batter.
  • Drop by rounded teaspoon onto greased cookie sheets.
  • Leave space for spreading.
  • Bake at 375°F for about 10 minutes or until done.
  • Be careful not to overbake this cookie.

COCONUT PINEAPPLE COOKIES



Coconut Pineapple Cookies image

A classic dessert with a tropical twist - flaked coconut and dried pineapple makes traditional oat cookies sweet and chewy.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 54

Number Of Ingredients 11

1 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, softened
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1 egg
2 cups old-fashioned oats
1 1/2 cups flaked coconut
1 cup chopped dried pineapple

Steps:

  • In medium bowl, mix flour, baking soda and salt. In large bowl, beat butter and both sugars with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in vanilla and egg. On low speed, gradually add flour mixture to butter mixture, beating until blended. Stir in oats, coconut and pineapple. Cover and refrigerate dough 1 hour.
  • Heat oven to 350°F. Onto ungreased cookie sheets, drop dough by tablespoonfuls 2 inches apart. Bake 10 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 90, Carbohydrate 13 g, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 85 mg

PINEAPPLE COCONUT COOKIES / CREAM CHEESE FROSTING



Pineapple Coconut Cookies / Cream Cheese Frosting image

I loved messing with these cookies...I added a lil of this and a lil of that as I went along...they turned out scrumptious! Hope you enjoy... My photos

Provided by Cassie *

Categories     Fruit Desserts

Time 25m

Number Of Ingredients 19

1 c crisco shortening
1 tsp pineapple extract
1 tsp salt
1 1/2 c sugar
2 eggs
1 - 20 oz can, crushed pineapple drained - reserve 2 tablespoons
3 1/2 c flour
1 tsp baking soda
1 tsp lemon juice
1 c flaked coconut
FROSTING
3 c confectioners' sugar
4 oz cream cheese, softened
2 Tbsp butter, softened
2 Tbsp reserved pineapple
1 tsp lemon juice
3 Tbsp milk
4 - drops yellow food coloring ( optional )
crushed pecans ( optional )

Steps:

  • 1. Preheat oven to 350 degree F.
  • 2. In a large bowl; cream together the crisco, sugar, salt and extract. Beat till fluffy and well mixed.
  • 3. Add the eggs and pineapple, mix till blended well.
  • 4. Add the flour, lemon juice and soda; mix until all is well incorporated. Stir in the coconut.
  • 5. Drop by tablespoonfuls onto greased cookie sheet. ( Can make smaller, just adjust the baking time.) Bake for 10 - 12 minutes.
  • 6. Remove from sheet after a few minutes onto racks to cool.
  • 7. Frosting: In a bowl, mix sugar, extract, juice, cream cheese, pineapple, food coloring and milk. Add more milk if too thick.
  • 8. Slather the frosting onto the cookie tops..now, decorate as desired or leave as is. I enjoyed dressing mine up a bit....enjoy these moist delicious cookies.

PINEAPPLE COCONUT COOKIES



PINEAPPLE COCONUT COOKIES image

Categories     Egg

Yield 18-20 LG cookies

Number Of Ingredients 10

1 1/2 cup granulated sugar
8 ounces (2 sticks) unsalted, room temp, butter
2 eggs
1/2 TBSP coconut extract
1 cup fine flaked coconut
1/2 cup chopped, dried pineapple
2 1/2 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
2 tbsp water if needed

Steps:

  • Preheat oven to 400 degrees Cream together butter and sugar. Add eggs one at a time until fluffy. Beat in coconut extract. mix coconut and pineapple. Sift together flour, baking soda and salt. Stir this mixture into the cream mixture, form a ball and wrap in plastic. Chill for two hours. Roll cookie dough, by the 1/4 cup into a ball; flatten top of each cookie. Bak in oven for 7 minutes. Remove to a rack and cool completely. 18-20 large cookies.

Tips

  • Use fresh pineapple: Fresh pineapple has a brighter flavor than canned pineapple and will make your cookies more delicious.
  • Shred your own coconut: Shredded coconut that is sold in bags can be dry and flavorless. Shredding your own coconut will give your cookies a fresher, more intense flavor.
  • Chill the dough before baking: Chilling the dough will help the cookies hold their shape and prevent them from spreading too much in the oven.
  • Bake the cookies until they are just set: Overbaking will make the cookies dry and crumbly.
  • Let the cookies cool completely before frosting: This will help the frosting to set properly.

Conclusion

Pineapple coconut cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their bright flavor and tropical aroma, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet snack, give these pineapple coconut cookies a try.

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