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    Home » Recipes » Cookies

    Pineapple Coconut with Lemon Glaze Cookies

    Published: Jun 24, 2023 · Updated: Oct 13, 2024 · by Barbara · This post may contain links on which I could make a small commission if an item is purchased · 2 Comments

    Jump to Recipe Print Recipe

    I am always looking for unique twists on tropical-inspired flavors during the summer months. Pineapple and coconut certainly fit the bill for tropical cookies and are two of my favorite flavors.

    Pineapple coconut with lemon glaze cookie close-up.

    Every once in a while, I like to change up the type of cookie that I am making for the week. So, this week I decided on a cake-like (cakey) cookie. The ingredients are basically the same but are added in different amounts.

    Jump to:
    • Ingredients for Cookies
    • Coconut Moist or Drier
    • How to Make Pineapple Coconut Cookies
    • Chill and Bake
    • Making the Lemon Glaze
    • FAQ's
    • Other Summer Lemon Goodies
    • Recipe

    Ingredients for Cookies

    Pineapple coconut with lemon glaze cookies ingredients.
    Jump to Recipe for Amounts

    COOKIE DOUGH

    • Butter unsalted
    • Sugar white
    • Vanilla Extract
    • Eggs
    • Pineapple juice
    • Pineapple crushed
    • All-purpose flour
    • Baking powder
    • Kosher Salt
    • Milk
    • Coconut shredded

    LEMON GLAZE

    • Lemon zest
    • Lemon juice
    • Pineapple juice
    • Powdered sugar

    Coconut Moist or Drier

    Honestly, all the different types of packaged coconut give me a headache, lol. I have spent 20 to 30 minutes trying to figure out the differences while standing in front of them at the grocery store. Should I use flaked or shredded coconut? I found a website that gives a nice detail of the differences between Shredded Vs. Flaked Coconut: SPICEography Showdown

    Differences between Shredded and Flaked Coconut

    Since the coconut for both is grated coconut, the difference is the size. Well (and the most common answer), "it depends." Between brands, the size of the grated coconut can be so slight that you would not notice it. Therefore, we as consumers are so confused.

    So, the standard is that shredded is a narrower and thinner strip. At the same time, flakes are longer and wider. I try to find packaging that has a window so you can see the coconut when I am out shopping.

    But I did not want a heavy flaked coconut for this cakey cookie, so I needed a drier coconut that would spread throughout the cookie. I have been using Let's Do Organic 100% Organic Shredded Coconut Unsweetened, which can be found at Target. I also found it at Wegmans here in Lancaster—most of the time you find the flaked coconut sweetened and the shredded coconut unsweetened.

    If you have a brand you like, then use it in your cookies. By all means, use what you love.

    How to Make Pineapple Coconut Cookies

    The first thing is to give the pineapple time to drain the juice from the can of crushed pineapple.

    Getting as much liquid out of the crushed pineapple and letting it drain through a sieve.

    You want to open the can and add it to a sieve to drain. Press the pineapple against the sides to help squeeze as much liquid out as possible. I let this sit for about 30 minutes.

    After draining the pineapple laying the chunks on a paper towel to absorb even more liquid.

    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.

    In the meantime, it is time to get my other ingredients started. Weigh or measure the sugar and set the bowl aside. In another bowl weigh or measure the flour and add the baking powder to the flour. Use a whisk to blend the two together.

    Butter and sugar in a mixer bowl that has been mixed for 3 minutes.

    Because there is more sugar than butter it will look a little grainy even after mixing for 3 minutes.

    Adding the crushed pineapple that has been drained to the cookie dough.

    Next, add the vanilla extract, followed by one egg, and incorporate it before adding the second egg. Scrape down the bowl and add the pineapple juice mix for about 15 seconds then add the crushed pineapple and mix for another 15 seconds.

    I scrape down the sides of the bowl again and then turn the mixer to a low speed and add half of the flour mixture. Scrape the sides and add the milk and turn the mixer back to a low speed and add the rest of the flour. Blend for 15 to 30 seconds.

    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 and Bake

    Pineapple coconut cookie dough is all mixed and ready to go into the refrigerator.

    Cover lightly with plastic wrap and chill for 30 minutes. The cookie dough is on the softer side but this is normal.

    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.

    Twelve scoops of pineapple coconut cookie dough on a parchment lined cookie sheet pan.

    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.

    Making the Lemon Glaze

    Weigh or measure the powdered sugar into a mixing bowl. Add the lemon zest and juice right on top of the sugar.

    Powdered sugar in a mixing bowl and a lemon getting ready to be juiced and zested.
    Lemon glaze mixed and ready to be added to the tops of each cookie.

    I use a whisk to mix the everything together which takes no time at all.

    Spreading the lemon glaze on the top of a cookie.

    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 and enjoy!

    Pineapple coconut with lemon glaze cookies sitting on a wooden board with coconut spread around.

    FAQ's

    Can I change the lemon in the icing?

    Absolutely; instead of the lemon juice, add pineapple juice. You could also do one tablespoon of lemon juice and two tablespoons of pineapple juice.

    Another fun combo might be to use coconut milk with pineapple juice. You could also try lime, which will have the same tangy flavor and will complement the pineapple coconut taste.

    How long do the pineapple coconut cookies stay fresh?

    You can store them in an airtight container, and they will stay fresh for 3-5 days.

    Can I add nuts to my cookies?

    Some nice additions could be chopped macadamia nuts or walnuts. Almonds go with coconut but not so much with pineapple. But I try a little of the cookie dough with a nut to see if the taste goes together; if they do, add the nut you like.

    Can I use fresh pineapple instead of canned?

    You can but make sure you cut the hard ends off. For cookies, I find that although canned pineapple has more juice, and you have to drain it, then lay it out on paper towels; it is easier to work with.

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    Recipe

    Pineapple coconut with lemon glaze cookie close-up.
    QR Code

    Pineapple Coconut with Lemon Glaze Cookies

    Barbara Hall
    Easy pineapple coconut cookies with tangy lemon glaze are perfect for a summer picnic. These are also a cake-like texture that is soft, light, and fluffy.
    Prevent your screen from going dark
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Total Bake Time 44 minutes mins
    Chill 30 minutes mins
    Total Time 1 hour hr 29 minutes mins
    Course Cookies
    Cuisine American
    Servings 30 cookies
    Calories 171 kcal

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    Ingredients
     

    COOKIE DOUGH

    • ½ cup (113.5 g) Butter unsalted room temperature
    • 1 cup (200 g) Sugar white
    • ½ teaspoon (0.5 teaspoon) Vanilla Extract
    • 2 (2) Eggs
    • 1 cup (236 g) Pineapple juice
    • 6 oz (6 oz) Pineapple crushed
    • 4 cups (500 g) All-purpose flour
    • 2 Tablespoon (2 Tablespoon) Baking powder
    • ½ teaspoon (0.5 teaspoon) Kosher Salt
    • 3 Tablespoon (3 Tablespoon) Milk
    • 1 cup (80 g) Coconut shredded

    LEMON GLAZE

    • 1 Tablespoon (1 Tablespoon) Lemon zest
    • 3 Tablespoon (3 Tablespoon) Lemon juice
    • 1 ½ cup (180 g) Powdered sugar

    Instructions
     

    • If your oven is like mine, it takes a while to heat up, so I turn it on when I start to weigh out my ingredients. Turn your oven on to 350°F (175°C or 180°C). In a bowl, weigh or measure the flour, baking powder, and salt together. I run a whisk through to blend and set that bowl aside. In another bowl, weigh or measure the sugar and set that bowl aside.
    • Take the crushed pineapple from the can and strain out the juice. You want the crushed pineapple to be as dry as possible. After straining out the juice, I lay the pineapple on a paper towel to absorb as much juice as I can.
    • In a stand (I use a KitchenAid) or hand-held mixer bowl, blend the sugar and butter on medium speed for about 2 minutes. Add the eggs (one at a time) and vanilla extract and mix until incorporated. Scrape down the bowl, add the pineapple juice and pieces, and finish blending.
    • Turn the mixer down, add half the flour mixture, and incorporate. Scrape down the sides and across the bottom, then add the milk. Turn the mixer on low and add the rest of the flour mixture. I stop and make sure the flour is all blended, then add the coconut and mix for about 30 seconds—cover and put in the refrigerator for 30 minutes.
    • Line 2 cookie pans with parchment paper, and using a medium cookie scoop, put 12 mounds onto the cookie sheet. Bake at 350°F (175°C or 180°C) for 11-13 minutes. My cookies were done in about 12 minutes. Leave them on the pan for about 1 minute before moving to a cooling rack

    LEMON GLAZE

    • Zest and juice one whole lemon and add it to the powdered sugar. Mix either with a stand or hand mixer until all the sugar is incorporated. After the cookies have cooled, take a ½ teaspoon measuring spoon of the glaze and add it to the top of the cookie. Use the back of the measuring spoon to gently spread it around the top of the cookie. Let the glaze set for 2 hours before storing them in a container.

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    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.

    Nutrition

    Calories: 171kcalCarbohydrates: 28gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 19mgSodium: 131mgPotassium: 62mgFiber: 1gSugar: 15gVitamin A: 116IUVitamin C: 2mgCalcium: 57mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Comments

      5 from 8 votes (8 ratings without comment)

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    1. John says

      April 23, 2024 at 10:09 pm

      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!

      Reply
      • Barbara says

        April 24, 2024 at 5:48 pm

        You are correct John, it was a typo, thank you, and I fixed it 🙂 Barbara

        Reply
    Barb the owner of my cookie journey head shot.

    Hi, I'm Barbara Hall, the baker and photographer behind My Cookie Journey, a blog devoted to creating and sharing unique cookie recipes. A retired IT pro, I now spend my day's baking, styling, and snapping photos of cookies that have been featured in multiple regional magazines.

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