Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 cup diced fresh pineapple
Instructions
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well.
- In another bowl, whisk together the flour, baking powder, baking soda, shredded coconut, and salt. Gradually add to the butter mixture until a smooth dough forms.
- Fold in the diced fresh pineapple evenly throughout the mixture.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the cookie dough onto the baking sheet, leaving space between them.
- Bake for 10-12 minutes until edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- For longer storage, freeze cookies for up to three months.
- These cookies pair well with tropical fruit salad or coconut ice cream.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg