I made these Pineapple Coconut Cookies a while ago and froze most of them. I pull a couple out of the freezer whenever I need a quick dessert. They thaw quickly and make a great snack.
I modified my original Pineapple Drop Cookies, removing the nuts and nutmeg and adding coconut. Since I am allergic to milk, I substituted coconut oil for the butter so these cookies are vegan.
They are very tasty and I like them even better than the original recipe. I'd love to hear what you think about them, please comment!
For baking cookies, I love these Rachael Ray Cookie Sheets. And you'll need some Cooling Racks like these. They stack or come apart and lay flat to store.
Pineapple Coconut Cookies
Ingredients
- 1 cup of coconut oil
- 1-½ cups sugar
- 1 egg
- 1 15-ounce can of pineapple tidbits add the juice too
- 3-½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup flaked coconut
Instructions
-
Mix the coconut oil, sugar and egg until blended thoroughly.
-
Add the pineapple and mix.
-
Add the flour, baking soda, and salt and mix in.
-
Add the coconut; stir to combine.
-
Drop by rounded teaspoonfuls of dough about 2 inches apart on a lightly greased cookie sheet.
-
Bake 8 to 10 minutes at 400F degrees until the cookies spring back to touch and are just starting to turn brown around the edges.
Pineapple Coconut Cookies Recipe
These irresistible Pineapple Coconut Cookies that are sure to transport your taste buds to a sunny beach side paradise!
Author: Recipe Idea Shop
Ingredients
- 1 cup of coconut oil
- 1-½ cups sugar
- 1 egg
- 1 15- ounce can pineapple tidbits add the juice too
- 3-½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup flaked coconut
Instructions
- Mix the coconut oil, sugar and egg until blended thoroughly.
- Add the pineapple and mix.
- Add the flour, baking soda, and salt and mix in.
- Add the coconut; stir to combine.
- Drop by rounded teaspoonfuls of dough about 2 inches apart on a lightly greased cookie sheet.
- Bake 8 to 10 minutes at 400F degrees until the cookies spring back to touch and are just starting to turn brown around the edges.
Nutrition (may vary depending on ingredients and amounts used)
Calories: 78kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 3mg | Sodium: 49mg | Potassium: 27mg | Fiber: 1g | Sugar: 4g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.1mg
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