Hawaiian Pineapple Coconut Cookies

Hawaiian Pineapple Coconut Cookies: A Tropical Treat

Escape to a tropical paradise with each bite of these Hawaiian Pineapple Coconut Cookies. Perfectly sweet and infused with the flavors of pineapple and coconut, these cookies bring a taste of the islands right to your kitchen. The addition of pineapple gives these treats a moist texture, while coconut provides a delightful crunch. Whether you’re looking to impress guests at a summer gathering or just want to enjoy a sweet escape during your coffee break, these cookies are sure to transport your senses.

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2/3 cup shortening
• 1 1/4 cups sugar
• 1/2 tsp vanilla extract
• 1/2 tsp imitation almond extract (a great choice for households with nut allergies)
• 1 egg
• 3/4 cup crushed pineapple, well drained
• 1/2 cup shredded coconut, finely chopped

Directions:

1. Prep and Preheat: Start by preheating your oven to 325°F (160°C). This temperature allows the cookies to bake gently, ensuring they cook through without burning.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, and salt. Stir these ingredients together and set them aside. This mixture will provide the dry base for your cookie dough.
3. Cream the Shortening and Sugar: In a separate bowl, use an electric mixer to cream the shortening, sugar, and extracts together until the mixture is smooth and well-blended. This process is crucial for creating a light and fluffy texture in your cookies.
4. Add the Egg: Beat in the egg until the mixture becomes even fluffier. This step is key to ensuring that the ingredients emulsify properly.
5. Incorporate Pineapple and Dry Ingredients: Gradually blend in the well-drained pineapple and the previously mixed dry ingredients until everything is well combined. The dough should be uniform with no dry spots.
6. Shape and Bake: Drop the dough by teaspoonfuls onto an ungreased cookie sheet, leaving about 3 inches between each cookie for expansion. Sprinkle the tops of the dough with finely chopped coconut, adding a touch of texture and flavor.
7. Bake: Place the cookie sheet in the preheated oven and bake for 18-20 minutes, or until the edges of the cookies are lightly browned.
8. Cool: Allow the cookies to rest on the baking sheet for 2 minutes after removing them from the oven. This rest period helps the cookies set up before you move them. Then, transfer them to a wire rack to cool completely.

Quick Facts:

• Prep Time: 15 minutes
• Cooking Time: 18-20 minutes
• Total Time: 35 minutes
• Servings: 24 cookies
• Calories: 120 kcal per cookie

These Hawaiian Pineapple Coconut Cookies are the perfect treat for anyone looking to bring a bit of tropical flair to their dessert menu. Whether you’re serving them at a party, enjoying them as a special snack, or packing them for a sunny picnic, they’re guaranteed to be a hit. Enjoy the sweet, fruity, and nutty flavors all wrapped up in one delicious cookie!

Hawaiian Pineapple Coconut Cookies

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• Author: Dulcia
• Total Time: 35 minutes
• Yield: 24 1x

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Description

Imagine biting into a cookie that transports you straight to a tropical paradise! These Hawaiian Pineapple Coconut Cookies are a delightful blend of sweet, juicy pineapple and rich, shredded coconut, creating a cookie that’s both refreshing and indulgent. The slight crispness on the outside gives way to a tender, chewy center that’s bursting with the flavors of the islands.

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Ingredients

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2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup shortening
1 1/4 cups sugar
1/2 tsp vanilla extract
1/2 tsp imitation almond extract (safest for our nut allergy house)
1 egg
3/4 cup crushed pineapple, well drained
1/2 cup shredded coconut, finely chopped

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Instructions

Preheat oven to 325°F (160°C).
In a large mixing bowl, stir together flour, baking powder, and salt; set aside.
In a separate bowl, use an electric hand or stand mixer to cream shortening, sugar, and extracts together until smooth.
Beat in the egg until the mixture is fluffy.
Blend in the pineapple and flour mixture until well combined.
Drop dough by teaspoonfuls onto an ungreased cookie sheet, spacing them 3 inches apart.
Sprinkle the tops with finely chopped coconut.
Bake for 18-20 minutes or until the edges are lightly browned.
Let cookies rest on the cookie sheet for 2 minutes before transferring them to a wire rack to cool completely.

• Prep Time: 15 minutes
• Cook Time: 18-20 minutes

Nutrition

• Calories: 120