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.
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.
Please let me know what you think of this Hawaiian pineapple cookie recipe!
Total Servings 54 cookies (2 1/2 inches in diameter)
10 minPrep (inc. refrigeration & rest time)
18 minCook Time
28 minTotal Time
Save RecipeIngredients
- 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
- Preheat oven to 325 degrees.
- 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.
- Blend in the pineapple and flour mixture. Drop by teaspoonfuls 3 inches apart onto an ungreased cookie sheet. Sprinkle with coconut.
- 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.
Important Notes
From the Clabber Girl Recipe Book “RECIPES TO WARM THE HEART” Also available on the Clabber Girl website
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.
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