Total Time
2hrs 17mins
Prep 17 mins
Cook 2 hrs

It's that time of the year again, when your kitchen smells like fresh-baked cookies all season long. When there is pineapple and coconut involved, you know it's good. These are my favorite. I originally got the recipe from but I made a few changes. And a batch goes a long way (you'll like that) ;) Enjoy!

Ingredients Nutrition


  1. Soften butter at room temperature.
  2. Preheat oven to 400 degrees F.
  3. Shred pineapple chunks into smaller bits.
  4. Cream butter and sugar until smooth.
  5. Add eggs 1 at a time until mixture is fluffy.
  6. Beat in coconut extract.
  7. Add water.
  8. Add the pineapple and coconut.
  9. In a separate bowl sift together the flour, baking soda and salt.
  10. Stir the flour mixture into the butter mixture.
  11. Form cookie dough into a ball and wrap in plastic.
  12. Chill for 2 hours.
  13. Roll dough into by the 1/4 into balls.
  14. Lightly flatten top.
  15. Lay balls an inch apart and bake for 7 minutes.


Most Helpful

Very good cookie. I had to alter things a bit since I didn't have coconut extract on hand. I replaced it with vanilla and added a shake of allspice. The dough was too sticky to form a ball, so I added a few spoonfuls of flour. I honestly couldn't figure out what 'Roll dough into by the 1/4 into balls' was trying to convey, but even after refrigeration, the dough was too soft to form balls. I put them on the sheet as drop cookies, so reduced the oven temp to 375. Overall it's a great cookie. Next time I'm going to substitute juice from the pineapple for the water as I'd like them a bit fruitier.

Tina L. December 19, 2015

What a wonderful cookie!! It took one half of a pineapple to carmelize and make 1/2 cup pineapple. It was a little soft so next time I will add a little bit of flour to help that. I think I will also drizzle a mix of lemon juice and powdered sugar on top to add to the tropical feel of the cookie. I will make many more of these!!

Shelbyville Cook May 10, 2010

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