Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy.
- Add the eggs, one at a time, beating well after each addition, then stir in the vanilla extract.
- Combine the flour, baking soda, and salt in a separate bowl.
- Mix the dry ingredients into the wet mixture gradually, stirring until just combined.
- Fold in the drained crushed pineapple and shredded coconut gently.
- Drop rounded tablespoons of dough onto ungreased baking sheets.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Cool the cookies on the baking sheet for a few minutes before transferring them to a wire rack.
Nutrition
Notes
Optional: Try adding a sprinkle of sea salt on top for a delightful contrast. Store in an airtight container to maintain freshness.
