For a richer flavor, use browned butter instead of melted butter. Make sure the crushed pineapple is thoroughly drained to prevent the cookies from becoming soggy. Toasting the coconut and pecans enhances their flavor and adds a delightful crunch. Store cooled cookies in an airtight container at room temperature for up to 3 days.
Crushed Pineapple and Coconut Cookies
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING30 People
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VIEWS21
Transport yourself to a tropical paradise with these delightful cookies! Bursting with the tangy sweetness of crushed pineapple and the delicate chew of toasted coconut, these treats are a symphony of textures and flavors that will leave you craving more.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Cholesterol14 mg
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Fiber1 g
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Protein2 g
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Saturated Fat3 g
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Sodium64 mg
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Sugar12 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Line two baking sheets with parchment paper. (5 minutes)
02
StepSpread chopped pecans and sweetened flaked coconut in a single layer on one of the prepared baking sheets.
03
StepToast in the preheated oven until the coconut is lightly golden brown and the pecans are fragrant, 5 to 7 minutes. Remove from oven and let cool completely. Reduce oven temperature to 325°F (165°C). (15 minutes)
04
StepIn a food processor or blender, pulse rolled oats until slightly ground, resembling a coarse flour. Be careful not to over-process into a fine powder. (2 minutes)
05
StepIn a large bowl, whisk together brown sugar, granulated sugar, and melted butter until smooth and well combined. Add the drained crushed pineapple, egg, vanilla extract, and almond extract. Mix until just combined. (3 minutes)
06
StepIn a separate medium bowl, whisk together the ground oats, flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)
07
StepStir in the toasted coconut and pecans. (1 minute)
08
StepDrop by rounded spoonfuls onto the prepared baking sheets, leaving about 2 inches between each cookie. (5 minutes)
09
StepBake in the preheated oven (325°F / 165°C) until the edges are golden brown and the centers are set, 12 to 15 minutes. (15 minutes)
10
StepLet the cookies cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely. (1 hour)
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Hermina Gutmann
Jun 4, 2025These cookies are amazing! The pineapple and coconut combination is perfect.
Fiona Kerlukeprice
Jun 2, 2025The almond extract adds a unique and delicious touch. I'll definitely be making these again.
Samanta Goldner
May 31, 2025I made these for a party, and everyone loved them! They were gone in minutes.
Lura Schmidt
May 22, 2025Great recipe! Easy to follow and the cookies turned out perfectly. Thank you!