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Hawaiian Pineapple Coconut Cookies

Hawaiian pineapple coconut cookies bake up soft and chewy, with sweet pineapple and shredded coconut in every bite. Chilling the dough helps the cookies hold their shape while the edges bake lightly golden.
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Prep Time 15 minutes
Cook Time 16 minutes
Chill time 30 minutes
Total Time 1 hour 1 minute
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 132
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp kosher salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 1 egg large
  • 1 tsp vanilla extract
  • 0.5 cup pineapple crushed, well drained and squeezed dry
  • 1 cup coconut sweetened shredded

Equipment

  • 2 large baking sheet

Method
 

  1. Heat the oven to 350°F.
  2. Line two large baking sheets with parchment paper.
  3. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
  4. Beat the butter and brown sugar in a large bowl until creamy, about 2 minutes.
  5. Beat in the egg and vanilla until combined.
  6. Mix in the pineapple.
  7. Stir in the flour mixture just until no dry streaks remain.
  8. Fold in the coconut.
  9. Cover and chill the dough for 30 minutes.
  10. Scoop rounded 1 1/2-tablespoon portions onto the prepared baking sheets, spacing them about 2 inches apart.
  11. Bake for 13–16 minutes, switching the sheets between racks halfway through, until the edges are lightly golden and set.
  12. Cool the cookies on the baking sheets for 5 minutes.
  13. Transfer them to a wire rack to cool completely.

Notes

Squeeze the crushed pineapple thoroughly so excess moisture does not make the dough too wet. Store the cookies in an airtight container in the refrigerator for up to 5 days; they can be frozen for up to 2 months. For a dairy-free swap, use plant-based butter.