Tips, variations, and serving ideas
- Drain the pineapple extremely well; some bakers lightly squeeze it in paper towels to avoid excess moisture and spreading.
- For extra chewiness and a more rustic texture, substitute up to half of the all-purpose flour with whole wheat flour, as suggested in some pineapple and coconut cookie variations.
- Lightly toast the coconut or pecans before folding in for deeper flavor, following the approach in coconut–pecan cookie recipes.
- Drizzle cooled cookies with a simple vanilla or pineapple glaze if you want a bakery-style finish, similar to some old-fashioned pineapple cookies.
Storage and FAQs
How long do Pineapple Cookies keep?
Stored in an airtight container at room temperature, they generally keep well for about 3–4 days, similar to other moist, fruit-forward cookies.
Can I freeze them?
Yes. Cool completely, then freeze in an airtight container with parchment between layers. Soft pineapple cookies freeze and thaw well without losing their chewy texture.
Why is my dough too wet?
Most often it’s from pineapple not being well-drained. Recipes emphasize draining and sometimes pressing out extra juice; if needed, you can stir in a spoonful or two more flour to firm the dough slightly.
Pineapple Cookies bring together buttery cookie dough, juicy pineapple, and coconut chew in one easy drop cookie that tastes like a little tropical vacation straight from your oven.