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.
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.
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. This is why 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 that you use 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.
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.
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.
Because there is more sugar than butter it will look a little grainy even after mixing for 3 minutes.
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
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.
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.
I use a whisk to mix the everything together which takes no time at all.
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!
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.
You can store them in an airtight container, and they will stay fresh for 3-5 days.
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.
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.
Other Summer Lemon Goodies
Pineapple Coconut with Lemon Glaze CookiesBarbara Hall
- 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
- 1 Tablespoon (1 Tablespoon) Lemon zest
- 3 Tablespoon (3 Tablespoon) Lemon juice
- 1 ½ cup (180 g) Powdered sugar
- If your oven is like mine, it takes a while to heat up, so I turn it on when I start to weight out my ingredients, so 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 aside. In another bowl weigh or measure the sugar and set that bowl aside.
- In a stand (I use a KitchenAid) or hand-held mixer bowl blend the sugar and butter together. I use medium speed for about 2 minutes. Add the eggs and vanilla extract and mix for another 2 minutes. I scrape down the bowl and add the pineapple juice and finish blending.
- Turn the mixer down and 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 small cookie scoop (I use a OXO Good Grips Cookie Scoop, Small) put 12 small mounds onto the cookie sheet. Bake at 375° 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
- Zest and juice one whole lemon and add to the powdered sugar. Mix either with a stand or hand mixer blend till all the sugar is incorporated. After the cookies have cooled take a ½ teaspoon measuring spoon of the glaze and add to the top of the cookie. Use the back of the measuring spoon gently spread it around the top of the cookie. Let the glaze set for 2 hours before storing them in a container.
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.