Pineapple Cookies

Ingredients:

• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple, well drained
• ½ cup shredded coconut

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Beat in the egg and vanilla extract until fully combined.
5. Gradually mix in the dry ingredients until just incorporated.
6. Gently fold in the drained crushed pineapple and shredded coconut.
7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
8. Bake for 12–15 minutes, or until edges are lightly golden.
9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Add chopped macadamia nuts for extra crunch and a more tropical flavor.
• Drain pineapple thoroughly to prevent excess moisture in the dough.
• For softer cookies, slightly underbake and allow them to finish setting on the baking sheet.

Storage

Store cookies in an airtight container at room temperature for up to 5 days.

Prep Time

15 minutes

Cook Time

12–15 minutes

Total Time

27–30 minutes

Yield

24 cookies

Calories

Approximately 120 calories per cookie