Description
Sweet Hawaiian pineapple coconut cookies deliver tropical paradise in each bite. Crumbly, buttery cookies blend island-inspired ingredients for a delightful treat that transports you to sun-drenched beaches with minimal effort.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 milliliters) all-purpose flour
- 1 egg
- ¾ cup (180 milliliters) crushed pineapple, well drained
- ½ cup (120 milliliters) shredded coconut, finely chopped
- 1 ¼ cups (300 milliliters) sugar
Binding and Leavening Ingredients:
- 2 teaspoons baking powder
- ½ teaspoon salt
Flavor and Fat Ingredients:
- ⅔ cup (160 milliliters) shortening
- ½ teaspoon vanilla extract
- ½ teaspoon imitation almond extract
Instructions
- Prepare a clean workspace and gather all necessary baking tools, ensuring a smooth cookie-making process.
- Combine dry ingredients like flour, baking powder, and salt in a mixing bowl, creating a uniform base for the cookie dough.
- In a separate large bowl, whip shortening, sugar, and flavor extracts using an electric mixer until the mixture becomes light and creamy.
- Incorporate the egg into the creamy mixture, beating until the texture becomes fluffy and well-integrated.
- Gently fold in the crushed pineapple, mixing thoroughly to distribute the fruit evenly throughout the dough.
- Gradually add the prepared flour mixture, stirring until a consistent cookie dough forms without overmixing.
- Preheat the oven to 325°F, allowing it to reach the optimal temperature for baking.
- Using a teaspoon, drop small portions of dough onto an ungreased cookie sheet, maintaining approximately 3 inches of space between each cookie.
- Generously sprinkle finely chopped coconut over the top of each cookie dough portion, ensuring even coverage.
- Place the cookie sheet in the preheated oven and bake for 18-20 minutes, watching for light golden-brown edges as a sign of doneness.
- Remove the cookies from the oven and allow them to rest on the baking sheet for 2 minutes to set.
- Transfer the cookies to a wire cooling rack, letting them cool completely before serving or storing.
Notes
- Tropical Flavor Burst: These cookies pack a delightful punch of pineapple and coconut, transporting your taste buds to a sunny Hawaiian beach with every bite.
- Gentle Baking Technique: Low-temperature baking at 325°F ensures the cookies remain soft, preventing over-browning and maintaining a delicate texture.
- Coconut Topping Trick: Sprinkling finely chopped coconut on top creates a beautiful golden crust and adds a satisfying crunch to each cookie.
- Spacing Matters: Placing cookie dough 3 inches apart allows proper spreading and ensures even baking without cookies merging together.
- Cooling Wisdom: Letting cookies rest on the baking sheet for 2 minutes before transferring helps them set and prevents potential crumbling.
- Make-Ahead Magic: These cookies can be stored in an airtight container for up to 5 days, making them perfect for preparing in advance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 24
- Calories: 146
- Sugar: 6 g
- Sodium: 68 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 10 mg