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Easy Hawaiian Pineapple Coconut cookies

Easy Hawaiian Pineapple Coconut cookies

Easy Hawaiian Pineapple Coconut cookies are a quick and chewy tropical treat blending tangy pineapple and rich coconut flavors. Perfect for a sweet island-inspired dessert that brings summer vibes to your kitchen with effortless preparation and a soft, chewy texture.

  • Total Time: 27 minutes
  • Yield: 24 cookies 1x

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Main Flavorings

  • 1/2 cup crushed pineapple, drained thoroughly
  • 3/4 cup shredded coconut

Instructions

  1. Prep Your Ingredients: Measure all ingredients accurately. Drain the crushed pineapple thoroughly to avoid excess moisture, and soften the butter without melting it for ideal mixing.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution and to help the cookies rise evenly.
  3. Cream Butter and Sugars: Using a hand or stand mixer, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy. This creates the perfect texture and sweetness for the cookies.
  4. Add Egg and Vanilla: Beat in the egg followed by the vanilla extract until fully combined, providing moisture and binding the dough.
  5. Fold in Pineapple and Coconut: Gently stir in the well-drained crushed pineapple and shredded coconut, folding carefully to distribute them evenly without breaking the dough.
  6. Combine Wet and Dry Ingredients: Slowly add the dry ingredient mixture into the wet ingredients and stir until just combined. Avoid overmixing to maintain the chewy texture.
  7. Shape and Bake: Drop spoonfuls of dough onto a parchment-lined baking sheet, spacing them apart to allow for spreading. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until edges are golden and centers are set.
  8. Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This helps achieve the perfect chewy texture.

Notes

  • Drain the pineapple well using paper towels to avoid soggy cookies.
  • Use softened butter—not melted—to create a creamy base without greasy cookies.
  • Do not overmix the dough to keep cookies tender and chewy.
  • Line baking sheets with parchment paper or silicone mats to prevent sticking.
  • Watch baking time closely; slightly underbaking keeps cookies soft rather than dry.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Hawaiian
  • Diet: Gluten Free (if using gluten-free flour substitute)

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Sugar: 10g
  • Sodium: 90mg
  • Fat: 6g
  • Saturated Fat: 4g
  • Unsaturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 20mg

Keywords: pineapple cookies, coconut cookies, tropical cookies, chewy cookies, Hawaiian dessert, easy cookies, gluten-free cookies