Pineapple Coconut Cookies

A pineapple coconut cookie topped with a glaze and lemon zest.

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These Pineapple Coconut Cookies combine delicious tropical flavors in a soft cookie topped with a cream cheese glaze. It's like you're transporting yourself to a tropical island paradise, all in the comfort of your home with these refreshing, and fun cookies!

Prep Time10

Cook Time10

Chilling Time2

Total Time2 20

Course: Dessert

Cuisine: American

Keyword: coconut, Cookies, pineapple, pineapple coconut cookies

Servings: cookies

Calories: 204kcal

Ingredients

For the Pineapple Coconut Cookies:

1 1/2 cups granulated sugar
1 cup unsalted butter (softened)
1 cup crushed pineapple (drain out the liquid, and pat dry a couple times with a paper towel)
1 large egg
1 tsp vanilla extract
3 1/2 cups all purpose flour (spooned and leveled, or weighed)
1 tsp baking soda
1 tsp salt
1 cup sweetened shredded coconut (pulse a few times in a blender or food processor to make smaller pieces)
granulated sugar (for rolling)

For the Cream Cheese Glaze:

4 oz cream cheese (softened, 1/2 package)
2 TBS unsalted butter
1 cup powdered sugar
1 TBS lemon juice (can use pineapple juice from crushed pineapple can if desired)

Instructions

For the Pineapple Coconut Cookies:

Cream the butter and granulated sugar in a large bowl for about 1 to 2 minutes, or until it starts to lighten in color. 1 1/2 cups granulated sugar, 1 cup unsalted butter
Add in the crushed pineapple, egg, and vanilla extract, and stir until combined. 1 large egg, 1 large egg, 1 tsp vanilla extract
Add in the dry ingredients, flour, baking soda, and salt and stir until you have a nice soft, sticky cookie dough. 3 1/2 cups all purpose flour, 1 tsp baking soda, 1 tsp salt
Add in the coconut and fold it into the cookie dough to mix it evenly into the dough. 1 cup sweetened shredded coconut
Cover the dough and place it in the fridge for at least 2 hours, up to a few days.
When ready to bake, pre-heat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
Scoop the cookie dough into 1 to 1.5 TBS sized portions. Roll them into balls and roll them into a small bowl of granulated sugar. Place the balls onto the prepared cookie sheet, about 3 inches apart from each other. granulated sugar
Bake the cookies for 10 to 12 minutes or until the bottoms and sides of the cookies are lightly golden, and the cookies are puffy.
Let the cookies cool on the baking pan for 5 minutes, then transfer them to a cooling rack to cool completely.

For the Cream Cheese Glaze:

Beat the cream cheese and butter together in a large bowl with a hand mixer, or in the bowl of a stand mixer until creamy. 4 oz cream cheese, 2 TBS unsalted butter
Add in the powdered sugar and lemon juice, and whisk the ingredients together. Add in a little more powdered sugar, or lemon juice as needed to get the right texture for a glaze that is thick enough to hold to a cookie, but thin enough to drizzle. 1 cup powdered sugar, 1 TBS lemon juice
Drizzle the glaze on the cookies as desired, or carefully dip the tops of each cookie into the glaze.
Top with lemon zest, or additional shredded coconut if desired.

Notes

Coconut Extract - Add 1/2 or 1 teaspoon of coconut extract to the recipe with the vanilla extract for an even stronger coconut flavor.

Drain Pineapple Well - Drain the liquid out from the can of crushed pineapple. Pat the pineapple dry with a few pieces of paper towels to remove extra moisture, so the cookies are not too soft, and hold their shape.

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