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To make coconut pineapple cookies, you need simple, fresh ingredients. You need 1 cup of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. For sweetness, 1/2 cup of brown sugar and 1/4 cup of granulated sugar work well. You also want 1/2 cup of unsweetened shredded coconut for that yummy coconut flavor. Don't forget 1/2 cup of softened unsalted butter and 1 large egg to bind it all. Lastly, add 1 teaspoon of vanilla extract and 3/4 cup of crushed pineapple, drained. If you like, toss in 1/2 cup of chopped macadamia nuts or pecans for crunch.

Coconut Pineapple Cookies

Indulge in the tropical flavors of Coconut Pineapple Cookies, an irresistible treat that combines sweet coconut and juicy pineapple! Whether you're a fan of classic, vegan, or gluten-free recipes, I’ll walk you through making these delightful cookies perfect for any occasion. Get ready to bring a taste of the tropics to your kitchen. Click through for the full recipe and start baking your new favorite dessert today!
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Ingredients
  

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsweetened shredded coconut

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1/2 cup unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

3/4 cup crushed pineapple, drained

1/2 cup chopped macadamia nuts or pecans (optional)

1/2 teaspoon coconut extract (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

      In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

        Beat in the egg and vanilla extract until well combined. If using, add the coconut extract for an extra coconut kick.

          Gradually stir in the dry flour mixture into the wet ingredients until just incorporated.

            Fold in the shredded coconut, crushed pineapple, and macadamia nuts (if using) until evenly distributed throughout the dough.

              Use a tablespoon or cookie scoop to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.

                Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden, and the centers look set.

                  Remove from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

                      - Presentation Tips: Serve these delightful cookies on a tropical-themed platter, garnished with a few fresh pineapple slices or coconut shavings for a beautiful centerpiece. Enjoy with a refreshing glass of iced tea or lemonade!