Crushed Pineapple and Coconut Cookies

Crushed Pineapple and Coconut Cookies
  • PREP TIME
    15 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    40 mins
  • SERVING
    30 People
  • VIEWS
    21

Transport yourself to a tropical paradise with these delightful cookies! Bursting with the tangy sweetness of crushed pineapple and the delicate chew of toasted coconut, these treats are a symphony of textures and flavors that will leave you craving more.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    18 g
  • Cholesterol
    14 mg
  • Fiber
    1 g
  • Protein
    2 g
  • Saturated Fat
    3 g
  • Sodium
    64 mg
  • Sugar
    12 g
  • Fat
    6 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. (5 minutes)

02

Step

Spread chopped pecans and sweetened flaked coconut in a single layer on one of the prepared baking sheets.

03

Step

Toast in the preheated oven until the coconut is lightly golden brown and the pecans are fragrant, 5 to 7 minutes. Remove from oven and let cool completely. Reduce oven temperature to 325°F (165°C). (15 minutes)

04

Step

In a food processor or blender, pulse rolled oats until slightly ground, resembling a coarse flour. Be careful not to over-process into a fine powder. (2 minutes)

05

Step

In a large bowl, whisk together brown sugar, granulated sugar, and melted butter until smooth and well combined. Add the drained crushed pineapple, egg, vanilla extract, and almond extract. Mix until just combined. (3 minutes)

06

Step

In a separate medium bowl, whisk together the ground oats, flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)

07

Step

Stir in the toasted coconut and pecans. (1 minute)

08

Step

Drop by rounded spoonfuls onto the prepared baking sheets, leaving about 2 inches between each cookie. (5 minutes)

09

Step

Bake in the preheated oven (325°F / 165°C) until the edges are golden brown and the centers are set, 12 to 15 minutes. (15 minutes)

10

Step

Let the cookies cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely. (1 hour)

For a richer flavor, use browned butter instead of melted butter.
Make sure the crushed pineapple is thoroughly drained to prevent the cookies from becoming soggy.
Toasting the coconut and pecans enhances their flavor and adds a delightful crunch.
Store cooled cookies in an airtight container at room temperature for up to 3 days.

Michel Wunsch

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 7 Ratings)
Total Reviews: (4)
  • Hermina Gutmann

    These cookies are amazing! The pineapple and coconut combination is perfect.

  • Fiona Kerlukeprice

    The almond extract adds a unique and delicious touch. I'll definitely be making these again.

  • Samanta Goldner

    I made these for a party, and everyone loved them! They were gone in minutes.

  • Lura Schmidt

    Great recipe! Easy to follow and the cookies turned out perfectly. Thank you!

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