Description
Buttery, melt-in-your-mouth pineapple cookies topped with juicy pineapple rings, sweet caramel drizzle, and a hint of coconut — a tropical dessert perfect for summer parties or everyday treats.
Ingredients
Scale
- 1 cup butter, softened (or coconut oil for dairy-free)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs (or flax eggs for vegan)
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour (or almond flour for gluten-free)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded coconut
- 1 can pineapple rings, drained and patted dry
- 1/2 cup caramel sauce
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Fold in shredded coconut.
- Place pineapple rings on the prepared baking sheet. Scoop about 1/4 cup of dough onto each ring and press lightly.
- Drizzle caramel sauce over each cookie.
- Bake for 12–15 minutes or until golden brown. Cool for 5 minutes before transferring to a wire rack.
Notes
- Dry pineapple thoroughly to prevent soggy cookies.
- Chill dough if baking in a warm kitchen to help maintain shape.
- Freeze unbaked cookies on pineapple rings for up to 2 months.
- For extra caramelization, broil for 1–2 minutes after baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg