1 cup unsalted butter, softened Creates a rich, tender crumb and whips easily with sugar, just like other butter-based drop cookies.
3/4 cup granulated sugar Sweetens and helps aerate the butter during creaming; many pineapple cookie recipes use 3/4–1 cup sugar for 2 cups flour.
1 large egg Binds the dough and adds moisture and structure.
1 teaspoon vanilla extract Adds warm background flavor that complements pineapple and coconut.
2 cups all-purpose flour Provides structure; 2 cups for about 24 cookies matches other pineapple and tropical cookie formulas.
1/2 teaspoon baking soda Gives gentle lift and a little spread; pineapple cookies often use baking soda alone or with baking powder.
1/4 teaspoon salt Balances sweetness and sharpens flavors.
1 cup crushed pineapple, drained Adds fruity flavor and moisture; recipes stress draining very well so the dough doesn’t get too wet.
1 cup shredded coconut Provides chew and tropical character; pineapple–coconut drops commonly use about this amount.
1/2 cup chopped pecans (optional) Adds nutty crunch; Hawaiian-style pineapple pecan cookies use similar quantities.
Step-by-step directions
Mix the dough
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. This temperature and setup mirror other pineapple coconut drop cookie recipes.
In a large bowl, cream the softened butter and granulated sugar with a mixer until light and fluffy, about 2–3 minutes. Proper creaming is key for soft, slightly puffy cookies in similar tropical recipes.
Beat in the egg and vanilla extract until smooth and well combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Whisking dry ingredients first ensures even leavening, as cookie recipes typically advise.
Gradually add the dry mixture to the butter mixture, stirring just until no streaks of flour remain. Overmixing is avoided in soft pineapple cookies to keep the crumb tender.
Fold in the well-drained crushed pineapple, shredded coconut, and pecans (if using) until evenly distributed. Pineapple–coconut and pineapple–pecan cookie recipes stress both draining fruit and gently folding in mix-ins to prevent overly loose dough.
Bake the cookies
Drop rounded tablespoons of dough (or use a small cookie scoop) onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. This “drop by spoonfuls” method and spacing match classic pineapple coconut drops.
Bake for 12–15 minutes, or until the edges are lightly golden and the centers are set. Soft pineapple cookie recipes use this timing and visual cue to maintain chewiness.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely so they firm up without overbaking.
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