Try this Pineapple Cookies recipe, or contribute your own.
- 1 teaspoon baking soda
- 1 egg
- 2 teaspoons vanilla
- 1 teaspoon kosher salt
- 1 1/2 cups toasted coconut
- 1 cup unsalted butter room temperature
- 1 cup imperial sugar extra fine granulated sugar
- *spoon and sweep method: use a spoon to fill measu
- 1/2 cup imperial sugar light brown sugar
- 1 cup crushed pineapple mostly drained
- 3 1/2 cups all-purpose flour*
- Carbohydrate 0.638420000003201 g
- Cholesterol 27.1258333448038 mg
- Fat 10.2390183376606 g
- Fiber 0.0641666655739148 g
- Protein 0.132131666712015 g
- Saturated Fat 6.4813651694072 g
- Serving Size 1 1 cookie (18g)
- Sodium 70.6713222228091 mg
- Sugar 0.574253334429286 g
- Trans Fat 0.719116666969593 g
- Calories 93 calories
Step-by-step
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In bowl of a stand mixer fitted with paddle attachment mix butter and both sugars together on medium speed for 2 minutes.
- Add in egg, pineapple, vanilla, baking soda, and salt and mix until combined.
- Turn mixer to low and add in flour until just incorporated. Add 1 cup of the toasted coconut.
- Using a medium (2 tablespoon) cookie scoop, drop dough onto prepared baking sheet 2-inches apart. Sprinkle remaining 1/2 cup toasted coconut on top of dough and bake for 9-10 minutes until edges are lightly golden and tops are set.
- Transfer to a wire rack to cool completely.
Crushed pineapple dictates the structural integrity of these cookies, introducing excess moisture that demands careful handling if you want tender rounds rather than soggy cakes. Operating within a compact kitchen requires efficient management of standard tools like a single stand mixer and half-sheet pans lined with parchment paper. While thermometers are reserved for meat, assessing baked goods relies entirely on observation of color shifts and surface textures.
- Drain the crushed pineapple thoroughly in a fine-mesh sieve, pressing out excess liquid with the back of a spoon to prevent the dough from becoming waterlogged.
- Cream the unsalted butter and both sugars on medium speed for a full two minutes to incorporate tiny air pockets that help leaven the heavy fruit solids.
- Bake the portions at 350 degrees Fahrenheit for 9 to 10 minutes, watching specifically for edges that turn lightly golden while the tops lose their glossy wet appearance.
- Space the dough balls two inches apart on the baking sheet to allow even heat circulation in smaller ovens with restricted airflow.
- Transfer the finished batches immediately to a wire rack to stop the residual pan heat from overcooking the bottoms.
Excess moisture from under-drained fruit and overmixing the flour are the primary pitfalls that yield tough or flat cookies. Careful observation of the golden edge color ensures optimal removal timing without relying on internal probes.
