Recipe Idea: Pineapple Coconut Cookies
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Hi. It's Lois in the kitchen at Recipe Idea Shop. Today is National Pineapple Upside Down Cake Day. But since I already posted my recipe (actually three different ones, one made with Gingerbread), I am telling you about my Pineapple Coconut Cookies instead.
I made these Pineapple Coconut Cookies awhile ago and I froze most of them. I pull a couple out of the freezer whenever I need a quick dessert. These Pineapple Coconut Cookies thaw quickly and are terrific.
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!
I love these Rachael Ray Cookie Sheets. Don't you?
And you'll need some Cooling Racks like these. They stack or come apart and lay flat to store.
Pineapple Coconut Cookies Recipe
- 1 cup of coconut oil
- 1-½ cups natural sugar
- 1 egg
- 1 15- ounce can pineapple tidbits chunks with juice
- 3-½ cups unbleached flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup flaked coconut
- 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.