Ingredients
Scale
(Makes 18–20 cookies)
- ¾ cup (1½ sticks / 170g) unsalted butter, softened
- ¾ cup (150g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups (190g) all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup (120g) crushed canned pineapple, well-drained (squeeze in a paper towel!)
- ¾ cup (60g) sweetened shredded coconut, plus extra for rolling
- ½ cup (90g) white chocolate chips or chopped chunks
Instructions
- Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Cream wet ingredients: Beat butter, brown sugar, and granulated sugar until fluffy (~3 min). Add egg and vanilla; mix well.
- Add dry ingredients: Whisk flour, baking soda, and salt. Gradually mix into wet ingredients.
- Fold in mix-ins: Stir in drained pineapple, coconut, and white chocolate chips.
- Chill dough 30 minutes (essential—pineapple adds moisture!).
- Roll & bake: Scoop 1½-tbsp portions. Roll in extra coconut if desired. Place 2″ apart on sheets. Flatten slightly.
- Bake 10–12 minutes, until edges are golden but centers look soft.
- Cool on pan 5 minutes, then transfer to wire rack.
💡 Pro Tip: For extra flavor, toast the coconut before adding!
Prep Time & Nutrition (per cookie):
Prep Time: 15 min (+ 30 min chill) | Cook Time: 12 min | Total Time: 57 min
Servings: 20 | Calories: 130 | Net Carbs: 16g | Fats: 7g | Protein: 2g
Servings: 20 | Calories: 130 | Net Carbs: 16g | Fats: 7g | Protein: 2g