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Pineapple coconut with lemon glaze cookie close-up.
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5 from 8 votes

Pineapple Coconut with Lemon Glaze Cookies

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.
Prep Time15 minutes
Total Bake Time44 minutes
Chill30 minutes
Total Time1 hour 29 minutes
Course: Cookies
Cuisine: American
Difficulty: Medium
Servings: 38 cookies
Calories: 135kcal

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 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

LEMON GLAZE

  • 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.

Nutrition

Calories: 135kcal | Carbohydrates: 22g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 103mg | Potassium: 49mg | Fiber: 1g | Sugar: 11g | Vitamin A: 92IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg