These Tropical Pineapple Coconut Cookies bring a delightful tropical twist to your cookie repertoire. With a soft, chewy texture and a burst of pineapple flavor, they are perfect for any occasion.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the butter and brown sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Beat in the egg and vanilla extract until well combined.
Crack the egg into a separate bowl first to avoid shell pieces.
In a separate bowl, whisk together the flour and baking powder.
Sifting the flour ensures a smoother dough.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Do not overmix to keep the cookies tender.
Fold in the crushed pineapple and shredded coconut.
Drain the pineapple well to avoid excess moisture in the dough.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them evenly.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden.
Keep an eye on the cookies to prevent overbaking.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooling on the sheet helps the cookies set properly.
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