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Tropical Pina Colada Cookies with Crushed Pineapple & Coconut

Bring a taste of the islands to your kitchen with these Tropical Pina Colada Cookies, packed with crushed pineapple, coconut extract, shredded coconut, and creamy white chocolate chips. Soft, chewy, and bursting with bright tropical flavor, these cookies taste like a vacation in every bite. A touch of coconut oil enhances the richness while keeping the cookies tender and ultra-moist. If you love pina colada cocktails or coconut-pineapple desserts, this easy cookie recipe delivers all the tropical sweetness in a fun, family-friendly treat perfect for summer parties, bake sales, or everyday snacking.
Course Cookies, Dessert, Snack
Cuisine American, Summer Baking, Tropical-Inspired
Keyword chewy coconut cookies, coconut extract cookies, crushed pineapple cookies, easy tropical dessert, pina colada cookies, pina colada dessert recipe, pineapple coconut cookies, pineapple coconut dessert, summer cookie ideas, tropical cookie recipe, white chocolate coconut cookies
Total Time 45 minutes
Servings 24 cookies
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

  • 2 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter room temperature
  • 2 tbsp coconut oil solid or soft, not melted
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 1 large egg
  • 1 egg yolk
  • 2 tsp coconut extract
  • 1 tsp vanilla extract
  • ½ cup pineapple, very well drained (press out excess juice with paper towels)
  • 1 cup sweetened shredded coconut
  • 1 cup white chocolate chips
  • maraschino cherries to add on top

Instructions

Prep

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Whisk Dry Ingredients

  • In a medium bowl, whisk together:
    flour
    baking soda
    baking powder
    salt
    Set aside.

Cream Butter, Coconut Oil & Sugars

  • In a large bowl or stand mixer, beat:
    softened butter
    coconut oil
    granulated sugar
    brown sugar.
    Beat for 2–3 minutes, until light, smooth, and fluffy.

Add Eggs & Extracts

  • Mix in:
    egg
    egg yolk
    coconut extract
    vanilla.
    Beat for 1 minute until creamy.

Add Pineapple

  • Stir in the well-drained crushed pineapple. Tip: If the pineapple is too wet, cookies will spread too much. You can use a fine mesh strainer and a spatula to press the excess liquid out of the pineapples.

Add Dry Ingredients

  • Add the flour mixture and mix on low until just combined — do not overmix.

Fold in Mix-Ins

  • Gently fold in:
    shredded coconut
    white chocolate chips
    Dough will be soft and slightly sticky — that’s normal.

Scoop & Bake

  • Scoop into 2-tablespoon balls and place 2 inches apart on the baking sheet. Use a paper towel to pat dry the maraschino cherries, then place one on top of each cookie.
    Bake 10–12 minutes, or until edges are lightly golden but centers still look soft.

Cool

  • Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

Optional: You can add a splash of rum or pina colada extract for extra flavor!