Ingredients and Weight
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (15-ounce) can crushed pineapple, drained
- 1 cup sweetened shredded coconut
Preparation Time
Cooking Time
Difficulty Level
Preparation Method Steps
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Fold in the crushed pineapple and coconut.
- Drop dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information
(Per cookie)
* Calories: 200
* Fat: 10g
* Saturated Fat: 6g
* Cholesterol: 30mg
* Sodium: 120mg
* Carbohydrates: 28g
* Fiber: 1g
* Sugar: 16g
* Protein: 2g
Dish Characteristics
- Soft and chewy
- Sweet and tropical flavor
- Perfect for any occasion
User Comments
- "These cookies are absolutely delicious! They have the perfect balance of pineapple and coconut flavors."
- "I love how easy these cookies are to make, and they always turn out perfect."
- "These cookies are a hit with my family and friends. I always get compliments on them."
- "I'm not a big fan of pineapple, but I love these cookies. The coconut flavor really shines through."
- "These cookies are so addictive! I can't stop eating them."
Special Precautions and Tips
- Make sure the crushed pineapple is well-drained before adding it to the batter. Otherwise, the cookies will be too wet.
- If you don't have sweetened shredded coconut, you can use unsweetened shredded coconut and add a tablespoon of sugar to the batter.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
