Pineapple Cake Cookies

This recipe came about for a couple of reasons.   First and foremost, I had promised The Hubs cookies and not wanting to break a promise (and not having any chocolate chips in the house), I came up with these.

Secondly, I made these soon after New Year’s when I had made a half-recipe of this favorite cheese ball and I had pineapple in the fridge that needed used.

Pineapple Cake Cookies


These are versatile cookie.  Add raisins instead of the white chocolate chips (or dried mangoes to continue the tropical theme).  Walnuts would be good in these cookies as well.


  • 1/2 c. butter, softened
  • 1 c. dark brown sugar
  • 1 egg
  • 1 t. pure vanilla extract
  • 1 c. crushed pineapple, drained
  • 2 c. cake flour
  • 1 1/2 t. baking powder
  • 1/4 t. baking soda
  • 1/8 t. fine sea salt
  • 1 c. white chocolate chips
  • 3/4 c. shredded coconut (unsweetened)


  1. Preheat the oven to 325 degrees F.  Line baking pans with silicon pads or parchment paper.
  2. In a bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 2 minutes.   Add the egg and vanilla and beat well
  3. Add the pineapple and mix to combine.
  4. In a separate bowl, whisk together the dry ingredients (flour, baking powder, baking soda and salt).  Add to the creamed mixture by 1/2 cup at a time.  Mix.   Add white chocolate chips and coconut and just mix enough to incorporate.
  5. Using a cookie scoop, drop by rounded spoonfuls onto the prepared cookie sheet.
    Bake for 10 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Yield: about 2 dozen

These are a very light, soft and cakie cookie.   If you can keep them out of your mouth, they will keep for up to three days in an airtight container.  (And, I think they just get better with age.)   They also freeze well.

P.S.  He didn’t miss the chocolate chips.

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