Pineapple Cookies – Easy Tropical Dessert Recipe
Buttery, melt-in-your-mouth pineapple cookies topped with juicy pineapple rings, sweet caramel drizzle, and a hint of coconut — a tropical dessert perfect for summer parties or everyday treats.
Ingredients
Scale
- 1 cupbutter, softened (or coconut oil for dairy-free)
- 1/2 cupgranulated sugar
- 1/2 cupbrown sugar
- 2large eggs (or flax eggs for vegan)
- 1 teaspoonvanilla extract
- 2 1/2 cupsall-purpose flour (or almond flour for gluten-free)
- 1 teaspoonbaking soda
- 1/2 teaspoonsalt
- 1 cupshredded coconut
- 1can pineapple rings, drained and patted dry
- 1/2 cupcaramel sauce
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Fold in shredded coconut.
- Place pineapple rings on the prepared baking sheet. Scoop about 1/4 cup of dough onto each ring and press lightly.
- Drizzle caramel sauce over each cookie.
- Bake for 12–15 minutes or until golden brown. Cool for 5 minutes before transferring to a wire rack.
Notes
Dry pineapple thoroughly to prevent soggy cookies.
Chill dough if baking in a warm kitchen to help maintain shape.
Freeze unbaked cookies on pineapple rings for up to 2 months.
For extra caramelization, broil for 1–2 minutes after baking.
Nutrition
- Calories: 250
- Sugar: 18g
- Fat: 12g
- Carbohydrates: 30g
- Protein: 3g