Pineapple Cookies are soft, chewy tropical drop cookies packed with crushed pineapple, shredded coconut, and optional pecans in a buttery vanilla dough. They bake up with lightly golden edges and tender centers, making them perfect for cookie trays, potlucks, or anytime you want a fun island-inspired treat.
Why you’ll love these cookies
These cookies use the same reliable method as many pineapple–coconut and pineapple–pecan drop cookies: cream butter and sugar, add egg and vanilla, then mix in flour and leavening before folding in fruit and mix-ins. Well-drained crushed pineapple keeps them moist without turning the dough soupy, while coconut and pecans add chew and crunch for that “tropical” cookie-jar vibe.
The 350°F bake for 12–15 minutes matches other soft pineapple cookie recipes that aim for pale-golden edges and just-set centers. With about 24 cookies at roughly 190 kcal each, they fall right in line with similarly sized homemade tropical cookies.
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