During the summer months, I am always looking for unique twists on tropical-inspired flavors. Pineapple Coconut Cookies with Lemon Glaze fit right in with my favorite summer bakes. If you enjoy bright seasonal flavors, you may also like browsing my summer cookie recipes.
Every once in a while, I like to switch up the type of cookie I bake for the week, and this time I decided on a soft, cake-like cookie. While many cookie ingredients may stay the same, changing the amounts can create a completely different texture.
If you enjoy pineapple desserts, you may also like my Pineapple Cheesecake Bites, which use crushed pineapple, or my Creamy Coconut Pineapple Macaroons, made with my Easy Pineapple Curd.
A Quick Look: Pineapple Coconut Cookies with Lemon Glaze
Recipe Name: Pineapple Coconut Cookies with Lemon Glaze
Ready In: About 1 hour and 45 minutes (including chill time)
Yield: About 36 cookies
Texture: Soft, tender, and cake-like with coconut in every bite
Flavor Profile: Sweet pineapple and coconut with a bright lemon glaze
Difficulty: Easy to Moderate (draining the pineapple helps create the best texture)
Why You'll Love This Cookie
- Tropical summer flavors - Pineapple, coconut, and bright lemon glaze make these cookies feel like summer in every bite.
- Soft and moist texture - These cookies have a soft, cake-like texture that stays moist without feeling heavy.
- A fun change from traditional cookies - If you enjoy trying something different, these tropical-inspired cookies are a nice break from classic chocolate chip or sugar cookies.
- Bright lemon glaze finish - The lemon glaze adds just the right citrus flavor to balance the sweetness of the pineapple and coconut.
- Perfect for summer gatherings - Great for cookouts, picnics, or anytime you want a dessert that feels bright and refreshing.
Ingredients for Cookies
- Coconut Tip: Which Type Works Best?
For these cookies, I recommend unsweetened shredded coconut by Let's Do Organic,since the dough already has plenty of moisture from the pineapple juice and crushed pineapple. Sweetened coconut tends to be much softer and moister, which can make the cookies too wet.
I like using a fine shred unsweetened coconut because it blends into the dough better and gives you coconut flavor in every bite. You can also use regular shredded or flaked coconut if you prefer a little more texture in the finished cookie. - Pineapple Tip: Do Not Skip the Draining Step
Crushed pineapple holds more liquid than you might think. Since this cookie dough already has pineapple juice added, removing as much moisture as possible from the crushed pineapple helps keep the cookies soft and cake-like without becoming overly wet.
I like to drain the pineapple well before adding it to the dough. Taking an extra minute here makes a big difference in the final texture. - Milk Tip
I tested these cookies using 2% milk. Whole milk should work just fine, but I would avoid anything much thinner since the dough already has moisture from the pineapple.
See the recipe card for full information on ingredients and quantities.
How to Make Pineapple Coconut Cookies
Prep
The first thing is to give the pineapple time to drain the juice from the can of crushed pineapple.
Step 1: Open the can of crushed pineapple and pour it into a sieve to drain. Press the pineapple gently against the sides to help remove as much liquid as possible. Reserve the pineapple juice if you would like to add some to the lemon glaze. I let mine drain for about 30 minutes.
Step 2: Lay out a double-layer paper towel and spread the drained crushed pineapple around the paper towel. This will help to absorb even more of the liquid.
Step 3: In the meantime, it is time to get my other ingredients started. Weigh or measure the sugar and set the bowl aside.
Step 4: In another bowl weigh or measure the flour and add the baking powder. Whisk the two together well so the baking powder is evenly distributed.
Mix the Dough
Step 5: Cube the room temperature butter into a mixer bowl.
Step 6: Cream the butter for about a minute.
Step 7: Because there is more sugar than butter it will look a little grainy even after mixing for 3 minutes.
Step 8: Next, add one egg and the vanilla extract. Mix well.
Step 9: Add the second egg and mix until blended.
Step 10: Scrape down the bowl and add the pineapple juice, mixing for about 15 seconds. Add the crushed pineapple and mix for another 15 seconds until combined.
Step 11: Scrape down the sides of the bowl and mix in half of the flour mixture on low speed. Add the milk, then mix in the remaining flour.
Blend for about 15 to 30 seconds.
Step 12: At this point, I finish with a spatula to make sure all the flour is incorporated, including across the bottom. If you took the bowl off the stand to use the spatula, put it back on to finish the cookie dough by adding the coconut. You can do it with the spatula, but I find it easier using the mixer.
Chill
Step 13: Cover lightly with plastic wrap and chill for 60 minutes. The cookie dough is on the softer side but this is normal.
Bake
Step 14: Preheat the oven to 350°F (175°C or 180°C) and line two cookie sheet pans with parchment paper. Using a medium scoop add 12 scoops to a pan.
Step 15: Bake at 350°F (175°C or 180°C) for 10-12 minutes. Be careful the bottoms will brown quickly. If you see a light brown around the edges time to check on them. Leave them on the parchment paper for a minute before moving them to a cooling rack. Cool completely before glazing your cookies.
Tip for Lemon Glaze
For a brighter tropical flavor, I like to split the juice between lemon and the reserved pineapple juice. You can make the glaze all lemon, but using half lemon and half pineapple juice ties the flavors together and softens the tartness.
Making the Lemon Glaze
Step 16: Weigh or measure the powdered sugar into a mixing bowl. Add the lemon zest and juice right on top of the sugar.
Step 17: I use a whisk to mix the everything together which takes no time at all.
Step 18: Take a small spoon and pour about half a spoonful on top of the cookie and then use the back of the spoon to spread it around the cookie. Let them sit for 30 minutes to let the icing dry.
🫙🍪 Storage
Store the cookies in a container with a tight-fitting lid. They will stay fresh for about 3-5 days before they will start to lose some of the chew center.
FAQs
Absolutely. You can make the glaze all lemon juice, but I like to split the juice between two tablespoons of lemon juice and two tablespoons of reserved pineapple juice. The pineapple softens the tartness of the lemon and ties the tropical flavors together.
These cookies are meant to have a soft, cake-like texture because of the pineapple and ingredient balance. They should stay moist, not dry.
Unsweetened shredded coconut works best since the dough already has moisture from the pineapple juice and crushed pineapple. Sweetened coconut may make the cookies softer or wetter.
Yes. Draining and gently blotting the crushed pineapple helps remove extra moisture so the cookies stay soft and cake-like instead of overly wet.
Still Have Questions?
Need help with ingredient swaps or wondering if these cookies freeze well? I've added a few extra baking helpers below for common home baker questions.
Other Summer Lemon Goodies
If you tried this Pineapple Coconut Cookies with Lemon Glaze recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it goes below. Thanks!
Recipe
Pineapple Coconut Cookies with Lemon Glaze
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Ingredients
COOKIE DOUGH
- ½ cup (113.5 g) Butter unsalted room temperature
- 1 cup (200 g) Sugar white
- ½ teaspoon Vanilla Extract
- 2 Eggs
- 1 cup (236 g) Pineapple juice
- 8 oz Pineapple crushed
- 4 cups (375 g) All-purpose flour
- 2 teaspoons Baking powder
- ½ teaspoon Kosher Salt
- 3 Tablespoon Milk
- 1 cup (80 g) Coconut fine shredded
LEMON GLAZE
- 1 Tablespoon Lemon zest
- 4 Tablespoon Lemon juice
- 1 ½ cup (180 g) Powdered sugar
Instructions
- Take the crushed pineapple from the can and strain out the juice, saving it if you want to add some pineapple flavor to the glaze later. You want the crushed pineapple to be as dry as possible. After draining, I spread the pineapple onto paper towels to absorb even more moisture before adding it to the cookie dough.
- In one bowl, weigh or measure the flour, baking powder, and salt, then whisk them together to blend. Set the bowl aside. In another bowl, weigh or measure the sugar and set it aside until ready to use.
- Cube the butter into a mixer bowl. On medium speed, cream the butter for about one minute. Add the sugar and mix for about three minutes to incorporate it into the butter.
- Add the vanilla extract and one egg, mixing until blended. Add the second egg and mix again. Pour in the pineapple juice and blend briefly before adding the crushed pineapple. Mix just until incorporated.
- Turn the mixer to low speed and add half of the flour mixture, mixing until incorporated. Scrape down the sides and across the bottom of the bowl, then add the milk.Add the remaining flour mixture and mix on low speed until combined. Stop and make sure all the flour is blended, especially across the bottom of the bowl. Add the coconut and mix for about 30 seconds.
- Cover lightly and chill the dough in the refrigerator for 60 minutes.
- Line two cookie sheet pans with parchment paper. Using a medium cookie scoop, place 12 scoops of dough onto each pan.Bake at 350°F (175°C or 180°C) for 11 to 13 minutes. Mine were done in about 11 minutes, but ovens can vary. The bottoms brown quickly, so keep an eye on the edges for light browning.Leave the cookies on the pan for about 1 minute before moving them to a cooling rack.
LEMON GLAZE
- Zest and juice 1 or 2 whole lemon, then add both to the powdered sugar. Mix with either a stand mixer, hand mixer, or whisk until the glaze is smooth and all the powdered sugar is incorporated.Once the cookies have cooled completely, use a ½ teaspoon measuring spoon to add glaze to the top of each cookie. Gently spread it around using the back of the spoon.Let the glaze set for about two hours before storing the cookies in a container.
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Notes
Coconut Tip: Which Type Works Best?
For these cookies, I recommend unsweetened shredded coconut since the dough already has plenty of moisture from the pineapple juice and crushed pineapple. Sweetened coconut tends to be softer and moister, which can make the cookies too wet. I like using a fine shred unsweetened coconut because it blends into the dough better and gives you coconut flavor in every bite. You can also use regular shredded or flaked coconut if you prefer a little more texture.Pineapple Tip: Do Not Skip the Draining Step
Crushed pineapple holds more liquid than you might think. Since this cookie dough already includes pineapple juice, removing as much moisture as possible from the crushed pineapple helps keep the cookies soft and cake-like without becoming overly wet. Drain the pineapple well and save the juice if you would like to add some pineapple flavor to the glaze. I also spread the pineapple onto paper towels to remove even more moisture before adding it to the dough.Milk Tip
I tested these cookies using 2% milk, which worked well with the moisture from the pineapple. Whole milk should also work just fine, but I would avoid anything much thinner.Lemon Glaze Tip
For a brighter tropical flavor, I like to split the glaze liquid between lemon juice and reserved pineapple juice. Using half lemon and half pineapple juice softens the tartness and ties the pineapple and coconut flavors together.NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
John says
These cookies sound absolutely delightful and contain my two grandchildren's favorite flavors! So I want them to be perfect, but I am confused. In one place, you indicate that the oven should be heated to 350˚. But then later, you say to bake the cookies at 375˚. Are we meant to turn the oven up to 375˚ when we put in the cookies? Or is one of those two given temperatures perhaps a typo?
Thanks for the help, and for this excellent recipe!
Barbara says
You are correct John, it was a typo, thank you, and I fixed it 🙂 Barbara