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Delicious soft and chewy pineapple cookies on a plate

Soft and Chewy Pineapple Cookies

Delightful cookies that bring a tropical twist to the classic recipe with pineapple and coconut, perfect for any gathering or cozy snack time.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup butter, softened Using room temperature butter helps create a smoother dough.
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs Can substitute with flax eggs or applesauce for a vegan option.
  • 2 cups all-purpose flour For gluten-free, can use a gluten-free flour blend.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup crushed pineapple, drained Make sure to drain well to prevent sogginess.
  • 1 cup shredded coconut
  • 1 cup chopped nuts (optional) Can be substituted with seeds or left out.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, sugar, and brown sugar.
  3. Beat in the eggs, one at a time.
  4. In another bowl, mix the flour, baking soda, and salt. Gradually add to the creamed mixture.
  5. Stir in the crushed pineapple and coconut until evenly distributed.
Baking
  1. Drop by tablespoonfuls onto ungreased baking sheets.
  2. Bake for 12-15 minutes, or until lightly golden.
  3. Allow to cool before serving.

Notes

These cookies are best served warm or at room temperature. Store in an airtight container for about a week at room temperature or freeze for up to three months.