Description
This Tropical Crumbl-Style Pineapple Coconut Cookie is thick, soft, and loaded with sunny flavor. It features a buttery coconut cookie base topped with creamy pineapple coconut frosting and finished with toasted coconut.
Ingredients
Scale
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup shredded sweetened coconut
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 2 tablespoons crushed pineapple, very well-drained
- 1 tablespoon coconut cream
- ½ teaspoon vanilla extract
- 2 tablespoons toasted coconut flakes
Instructions
- Preheat Oven: Set oven to 350°F. Line a baking sheet with parchment paper.
- Make Dough: Cream butter and sugars until light and fluffy. Mix in egg and vanilla.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gradually add to wet mixture. Fold in shredded coconut.
- Shape: Scoop large dough balls (about ¼ cup each) and slightly flatten on baking sheet for thick bakery-style cookies.
- Bake: Bake 10–12 minutes until edges are set but centers remain soft. Cool completely.
- Make Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, drained pineapple, coconut cream, and vanilla. Mix until creamy.
- Frost & Finish: Spread frosting generously over cooled cookies and sprinkle with toasted coconut flakes.
Notes
- This cookie is perfect for summer gatherings.
- Store in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cookie
- Calories: 420
- Sugar: 30g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Tropical Crumbl Style Pineapple, Coconut Cookie, Bakery-Style Cookie, Summer Cookie