These beautiful pineapple coconut cookies with bright red cherries are tropical, chewy, and absolutely irresistible. Each bite brings the sweetness of pineapple, the crunch of toasted coconut, and the juiciness of cherries. They’re soft in the center, golden at the edges, and perfect for any occasion—from afternoon snacks to party platters. Plus, their sunny, vibrant look makes them as eye-catching as they are delicious.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sweetened shredded coconut
- ½ cup crushed pineapple, well-drained
- 10–12 pineapple rings (fresh or canned)
- 10–12 maraschino cherries, halved
- Extra shredded coconut for sprinkling
Instructions
- Prepare the oven and pans
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Drain the pineapple slices and pat them dry with paper towels to remove excess moisture—this helps them caramelize beautifully when baked. - Mix the cookie dough
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. - Combine dry ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this mixture to the butter mixture until just combined. Fold in the shredded coconut and crushed pineapple for a tropical aroma and chewy texture. - Shape and assemble the cookies
Scoop about 2 tablespoons of dough for each cookie and flatten it slightly on the baking sheet. Place a pineapple ring on top of each mound of dough, gently pressing it in. Add a cherry half in the center of each pineapple slice, pressing lightly. Sprinkle a bit of shredded coconut over the tops. - Bake to perfection
Bake for 12–15 minutes, or until the edges turn golden brown and the tops look set. Watch carefully near the end—pineapple caramelizes quickly and gives the cookies that golden tropical glow. - Cool and serve
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack. Serve them slightly warm for a soft, melt-in-your-mouth texture, or let them cool completely for a chewy, tender bite with crisp edges.
Tips for the Best Pineapple Coconut Cookies
- Drain well: Make sure the pineapple pieces and rings are thoroughly drained to prevent soggy cookies.
- Use real butter: It enhances flavor and helps achieve a perfectly tender crumb.
- Toasted coconut option: For deeper flavor, toast some of the shredded coconut before mixing it into the dough.
- Add crunch: You can mix in chopped macadamia nuts or pecans for a delightful crunch.
Storage
Store the cookies in an airtight container at room temperature for up to 4 days. They also freeze beautifully—just separate layers with parchment paper and freeze for up to 2 months. Thaw them at room temperature before serving, and they’ll taste as fresh as the day they were baked.
Serving Ideas
These cookies are a perfect tropical treat with afternoon tea, coffee, or a scoop of vanilla ice cream. Their sweet pineapple flavor and coconut texture make them ideal for summer gatherings, picnics, or holiday dessert platters. You can also drizzle a little white chocolate over the top for an elegant finish.
Conclusion
Pineapple coconut cookies with cherries are the perfect blend of tropical sweetness and buttery comfort. The combination of caramelized pineapple, chewy coconut, and a pop of cherry color makes them as beautiful as they are delicious. Whether you’re baking for guests, gifting a homemade treat, or just craving something sunny and sweet, these cookies are guaranteed to brighten your day.