Pineapple Coconut Cookies

When I made the pineapple coconut banana loaf last week, I had leftover pineapple and coconut flakes. What to do? I don’t like having leftovers. Then I remembered a recipe my friend Regina had sent me a while ago. Pineapple coconut cookies? Perfect!

Regina is someone I met a year and a half ago. We’re on the same running team and we both share a love of running and Disney (now cookies too I guess)! She’s become a really good friend, lending me her shoulder to cry on and listening to me vent about work, life and everything else in between. And you know when you’re having one of those “OMG! What am I going to do??” moments, she’s kept me calm and given me great advice. She’s also helped me get out for a run on more than one occasion (especially when I really don’t want to). So thanks for being there and for sharing your awesome cookie recipe.

These cookies are so easy to make. I think it took me longer to measure out all the ingredients and wash up than it did to make the cookies. But I know what you’re wondering, what are these cookies like? They are soft and cakey and have a bit of crunch from the sugar/nutmeg coating. Don’t worry, they’re not too sweet. They remind me a bit of snickerdoodles but so much better! These cookies are absolutely fantastic if you’re having a few friends over for an afternoon get together. Have one or two with your cup of coffee. Or three or four. I won’t tell! The cookies can be stored in an airtight container for about a week – if you have any left over. My batch was gone within hours of baking!

Pineapple Coconut Cookies:
(Yield: 25-30 cookies)


  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 cup coconut flakes
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/2 cup drained crushed pineapple

Sugar coating :

  • 1/4 teaspoon nutmeg
  • 1 tablespoon sugar


  • Preheat oven to 375 degrees.
  • Mix together the nutmeg and sugar in a shallow dish and set aside.
  • Sift together flour, baking powder, baking soda, and salt and set aside.
  • In a mixing bowl, beat shortening and sugar until light and fluffy.
  • Scrape down the sides of the bowl and beat in the egg and vanilla until creamy.
  • Mix in the pineapple and scrape down the bowl. Then add the flour mixture and then the coconut flakes until a smooth dough forms.
  • Line two cookie sheets with parchment paper or a silicone baking mat.
  • Shape the dough into balls approximately 1″.
  • Sprinkle the cookies with the nutmeg/sugar mixture and place onto the
  • cookie sheets. You can use the bottom of a glass to press down the cookies if you like a flatter cookie.
  • Place in the oven for approximately 8-10 minutes or until the cookie are a light golden brown. Remove the cookies from the oven and place on a cooling rack. The cookies will still be soft on the inside.

Recipe notes: I found that 375F was a bit high on my oven. I turned it down to 350F half way through and they came out perfectly.

(Source: Regina Hogg)


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