Pineapple Coconut Shortbread Cookies
Indulge in these delightful Pineapple Coconut Shortbread Cookies that fuse tropical flavors with a buttery, crumbly texture, perfect for any occasion.
Servings: 24 cookies
Calories: 120kcal
Ingredients
For the Cookies
- 1 cup unsalted butter, softened Unsalted butter is recommended for better control over the cookie's sweetness.
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup shredded coconut Shredded coconut adds texture and flavor; sweetened or unsweetened can be used based on your preference.
- 1/2 cup dried pineapple, chopped Look for unsweetened varieties for a healthier option.
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy.
- Stir in the vanilla extract until combined.
- In a separate bowl, whisk together the all-purpose flour and salt.
- Gradually add the flour mixture to the butter mixture, stirring until just blended.
- Carefully fold in the shredded coconut and chopped dried pineapple until evenly distributed.
Baking
- Using a tablespoon, scoop portions of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake in the preheated oven for 12–15 minutes, or until the edges are just starting to turn golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Ensure the butter is at room temperature for easier creaming. Store cooled cookies in an airtight container to maintain freshness.