Piña Colada Cookies with Pineapple, Coconut, White Chocolate & Optional Rum Extract
Soft and chewy piña colada cookies made with crushed pineapple, shredded coconut, and white chocolate chips, with an optional hint of rum extract. These thick, bakery-style cookies are perfectly balanced with bright tropical flavor and a tender, chewy texture.
Servings 18 cookies
Calories 200kcal
Cost $10 per batch
Equipment
- Mixing bowls (large and medium)
- 1 Hand mixer or stand mixer
- 1 Rubber spatula
- Measuring cups and spoons
- Baking Sheets
- Parchment paper or silicone baking mats
- 1 Cookie scoop (2-tablespoon size preferred)
- 1 Cooling rack
- Fine mesh strainer or paper towels (for draining crushed pineapple)
Ingredients
- ¾ cup unsalted butter soft but slightly cool (not melty)
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- ¾ teaspoon coconut extract
- ¼ teaspoon rum extract optional
- 2 ¾ cups all-purpose flour
- 1 tablespoon extra flour only if needed after chilling
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon cornstarch optional
- ½ cup shredded sweetened coconut
- ¾ cup white chocolate chips
- ⅓ cup crushed pineapple measured after draining and pressing dry
- 1 teaspoon flour for coating pineapple
- Maraschino cherries halved and well dried (optional, for topping)
Instructions
- In a large bowl, cream butter, granulated sugar, and brown sugar until lighter in color and slightly fluffy, about 2–3 minutes. The mixture should not look greasy or separated.
- Add egg and egg yolk, mixing until smooth. Stir in vanilla extract, coconut extract, and optional rum extract.
- In a separate bowl, whisk together flour, baking soda, salt, and cornstarch (if using).
- Gradually mix dry ingredients into wet ingredients just until no dry streaks remain. Dough should be soft, slightly sticky, and able to hold a mound when scooped.
- Fold in shredded coconut and white chocolate chips.
- Drain crushed pineapple thoroughly and press with paper towels until nearly dry. Finely chop if pieces are large. Measure ⅓ cup after drying, then toss with 1 teaspoon flour.
- Gently fold pineapple into the dough.
- Chill dough for 1 hour.
- Optional: Chill 30 minutes or scoop dough balls and freeze 15 minutes.
- After chilling, check dough. It should hold its shape when scooped. If too soft, mix in 1 tablespoon flour.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Use center rack.
- Scoop 40–45g (slightly heaped 2 tablespoons) dough balls and roll into tall mounds. Place 2.5–3 inches apart.
- Bake for 11–12 minutes, until edges are lightly golden and centers are pale, soft, and set (not glossy).
- Let cookies cool for 2–3 minutes until set but still warm, then gently press a halved, well-dried maraschino cherry onto each cookie (optional).
- Transfer to a wire rack to cool completely.
Notes
- Drain and dry the pineapple thoroughly before measuring to prevent soggy or overly soft cookies. Too much moisture is the main cause of cookies spreading too much.
- For best results, use softened butter that is still slightly cool, not melted. Proper butter temperature helps create thick, bakery-style cookies with the right texture.
- The dough should be soft, slightly sticky, and able to hold its shape when scooped. Avoid adding extra flour until after chilling if the dough seems loose.
- Chilling the dough is essential for thick pineapple coconut cookies. This step helps control spreading and improves the overall flavor and texture.
- If your dough still feels too soft after chilling, add 1 tablespoon of flour and mix gently until just combined.
- Always bake on a cool baking sheet lined with parchment paper to prevent excess spreading and ensure even baking.
- For the best chewy texture, do not overbake. The cookies should have lightly golden edges and soft centers that are set but not dry.
- Dry maraschino cherries well before adding to prevent excess moisture or color bleeding. Add cherries after baking for the best presentation and texture.
- Coconut extract and optional rum extract enhance the classic piña colada flavor, but can be adjusted slightly based on preference.