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Hawaiian Pineapple Coconut Cookies

May 11, 2016 By admin 20 comments

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Hawaiian pineapple and coconut flakes come together into a moist, chewy, sweet treat in this Hawaiian pineapple cookies recipe.

This post was originally published on May 16, 2012. The title and images were updated and the post was republished on May 11, 2016.

It may surprise you to learn that on Mother’s Day, I cooked all afternoon.  Really! I know I was supposed to be taking it easy, but all my son wanted to do with me was bake something.  I had a real hankering for homemade cookies, and I had ear-marked 5 recipes in my Clabber Girl cookbook, so we got out our ingredients and got down to business making these Hawaiian pineapple coconut cookies.

Hawaiian Pineapple Coconut Cookies Recipe - The perfectly sweet, chewy cookie! Get the recipe from @basilmomma
My boys really love sweet cookies (and really, who doesn’t?), but I don’t like adding a lot of sugar to cookies to make them sweet. I’d rather use natural sugars like the kind you find in fruit. That is why I was drawn to this Hawaiian pineapple coconut cookie recipe.
These cookies are so simple to make.  I have made them a few times and each time I do, I add a little bit of something extra here and there to change them.  Sometimes I will add chopped or slivered almonds, but of course, that is when I will be sharing them outside of our home. Nut allergies can be difficult to bake around at times.

I am going to post the original recipe, as it was written by Clabber Girl.  Feel free to make changes as you see fit, but try the original recipe once and I think you will see that they are pretty darned good as the recipe is written.

Hawaiian Pineapple Coconut Cookies Recipe - The perfectly sweet, chewy cookie! Get the recipe from @basilmomma

Please let me know what you think of this Hawaiian pineapple cookie recipe!

Heather Tallman

Total Servings 54 cookies (2 1/2 inches in diameter)

Hawaiian Pineapple Coconut Cookies

10 minPrep (inc. refrigeration & rest time)

18 minCook Time

28 minTotal Time

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Ingredients

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

Instructions

  1. Preheat oven to 325 degrees.
  2. 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. Beat in the egg until mixture is fluffy.
  3. Blend in the pineapple and flour mixture. Drop by teaspoonfuls 3 inches apart onto an ungreased cookie sheet. Sprinkle with coconut.
  4. Bake for 18-20 minutes or until edges are lightly browned. Let cookies rest on cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.
Cuisine: Snack | Recipe Type: Cookie

Important Notes

From the Clabber Girl Recipe Book “RECIPES TO WARM THE HEART” Also available on the Clabber Girl website

7.6.6
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http://basilmomma.com/2016/05/hawaiian-pineapple-coconut-cookies.html/
All Rights Reserved; Basilmomma (www.basilmomma.com) – This recipe may not be distributed, sold or used for any commercial purpose (including sharing on social media platforms). The ONLY authorized use is by to share an IMAGE ONLY along with a link to the blog post on basilmomma.com where the recipe can be found.

Other recipes that I like with Hawaiian pineapple:
Pineapple Mango Chicken Stir Fry

Coconut Pineapple Macaroon Cookies – Although the name sounds similar, these cookies are much different than the ones that I shared the recipe for today.

Hawaiian Pineapple Coconut Cookies Recipe - The perfectly sweet, chewy cookie! Get the recipe from @basilmomma

 

 

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Filed Under: Recipes Tagged With: coconut, cookie recipes, dessert recipes, pineapple, snack recipes, vegetarian recipes

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Comments

20 responses to “Hawaiian Pineapple Coconut Cookies”

  1. Annie says:
    November 19, 2016 at 11:15 pm
    Totally making these for Thanksgiving...and if they are a hit...then Christmas too..I am thinking about playing with the recipe also and maybe adding macadamia nuts and white chocolate chips...Thank you for this wonderful easy recipe...I can see now it is going to be very versatile!!! I am super excited!!! <3
    Reply
  2. Charlene says:
    December 11, 2016 at 10:26 pm
    Not sure what happened! The dough was really dry and when I tried to bake them, they never spread. I wonder what I did wrong!
    Reply
    • Heather Tallman says:
      December 13, 2016 at 9:47 am
      Good morning! Sorry for the delay, my comments take a few days to show up on my end. I am sorry to hear about your cookies not turning out. If you used the ingredients in the recipe, in those amounts, then I am not sure. There are always factors in baking like humidity, oven temp being a bit off, flour or baking soda/powder being a bit off- you name it. This recipe was shared in partnership with Clabber Girl but I have made it several times as well. My only problem was when I used pineapple that was "too wet" and the cookies never firmed up and spread too much. So the opposite problem as you :) I wish I had better advice! If you ever try this again and they turn out let me know. Best wishes for a great holiday! Heather Tallman
      Reply
  3. Mary says:
    December 21, 2016 at 9:20 pm
    Can I just say, EVERYONE loveds these cookies. I actually placed a small piece of pineapple on top of the coconut. Oh WOW. I will definitely make these again. I might add pieces of cranberries the next time!!
    Reply
    • Heather Tallman says:
      December 22, 2016 at 12:13 pm
      I love that idea!!!
      Reply
  4. Janie says:
    December 27, 2016 at 11:11 am
    I am a totally coconut & pineapple lover. BUT these cookies, ust okay in my book.
    Reply
    • Heather Tallman says:
      December 27, 2016 at 12:51 pm
      Thank you for trying them though!
      Reply
  5. Meagan says:
    January 11, 2017 at 8:51 pm
    You should use coconut oil instead of shortening! It's healthy and would be perfect here. I use coconut oil instead of shortening or oil in all my baking and you can't tell the difference.
    Reply
    • Heather Tallman says:
      January 18, 2017 at 9:29 pm
      I have never baked with coconut oil...but this would be a great recipe to try it!
      Reply
  6. Erin D. says:
    January 16, 2017 at 12:14 pm
    Loved these! Used 1/2 butter and 1/2 cream cheese instead of the shortening, and they didn't spread so they ended up looking a little hay-stacky. But they were delicious and chewy! Also subbed dried pineapple because that's all I had and it was perfect.
    Reply
  7. Elena says:
    February 9, 2017 at 3:39 pm
    Super Yummy! I substituted 1/2 butter and 1/2 Coconut Oil for the shortening. Oh, and I also mixed 1/2 the coconut flakes into the batter and sprinkled the rest on top. They are wonderful! These were exactly what we needed on our snow day...a little bit of sunshine!
    Reply
  8. Emily Howse-Hackl says:
    April 4, 2017 at 4:24 pm
    Hello, I made these cookies with the senior residents I work with and they went crazy for them! They were the perfect amount of sweetness for them.
    Reply
  9. Bryna Bear says:
    May 7, 2017 at 10:48 am
    These cookies were absolutely delicious! I made them yesterday and they were a big hit. Yum! I replaced the flour with my gluten free flour blend and some xanthan gum. I did have one issue: by the evening some of the cookies in some places got soft and moist (from the pineapple I am guessing). I did drain the crushed pineapple well using a sieve and pressing out all the juice. Is there something else I can do to prevent this...a better way of draining the pineapple? Thank you for a great recipe.
    Reply
  10. Robin says:
    May 7, 2017 at 3:30 pm
    Yum! I cooked for 18 mins. So just keep an eye on them. I did add a 1/4 cup of Craisins. Chill for 20 mins before baking so they don't spread too much. I did only use 1/4 cup of the coconut in batter and not on top. Pineapple just one 8 oz can which only gives you 1/2 drained pineapple and I thought these was perfect. Give them a try!
    Reply
  11. Tara W. says:
    May 25, 2017 at 4:12 am
    Hi Heather, We tried adding crushed brazil nuts and found them "smoother" than using almonds. But as you say, you have to be so careful with nut allergies. I'm always tinkering so I think next time we're going to try adding a bit of lemon zest. Great recipe!
    Reply
  12. Tjasa says:
    September 11, 2017 at 4:54 am
    These cookies look sooo good! I'm gonna try them today and let you know how they went! i love coconut! :)
    Reply
  13. Amy says:
    October 25, 2017 at 7:31 am
    OMG, These sound so good. Hey, what about adding some marachino cherries!
    Reply
  14. Village Bakery says:
    May 23, 2018 at 3:02 pm
    Heather, you're the best. I made these for my son's birthday and they were such a hit!!!
    Reply
  15. cindy says:
    May 29, 2018 at 8:00 pm
    I just made the dough adding vanilla and almond to the coconut and pineapple AND Macadamia nuts....can't decide if I want to orange zest too...
    Reply
  16. Katherine Sullivan says:
    August 27, 2018 at 1:21 pm
    Do you use sweetened or unsweetened coconut? Thank you, can’t wait to try.
    Reply

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