Cookies are my favorite dessert, I mean I could literally eat them everyday with a cold glass of milk. I usually stick to chocolate chip, but I wanted to try some new flavors. My inspiration for this recipe comes from my favorite bakery which is at Publix. If you don’t have a Publix grocery store in your area, then you are truly missing out. Anyway, Publix sells these really delicious cookies called Calypso Crunch Bites. They have coconuts, pecans, and almonds in them and are absolutely delicious.
This Pineapple Coconut cookie recipe can definitely give Publix a run for their money. The combination of pineapple flavor and coconut, along with the crunch of pecans will have your taste buds singing. These cookies are not overly sweet, however they are buttery and very chewy. When you make these, the aroma that will fill your house is amazing!
The ingredients used can be located at most stores. I used sweetened coconut flakes, 100% pineapple juice, and Fisher’s pecans that I chopped up.
The recipe is pretty simple, so get to it! I know you’ll enjoy it.
- 1 cup of unsalted butter, softened
- ½ cup of sugar
- 1 cup of brown sugar
- 2 large eggs
- 1½ teaspoons of vanilla extract
- 4 tablespoons of pineapple juice
- 3 cups of all-purpose flour
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 1 cup of sweetened coconut flakes
- 1 cup of chopped pecans
- Preheat oven to 375F
- Mix flour, baking soda, and salt in a small bowl, set aside.
- In a separate bowl, beat butter until creamy.
- Add in sugars and beat with a mixer on medium speed until well blended.
- Beat in eggs, one at a time, mixing well.
- Mix in vanilla extract and pineapple juice.
- Add in flour mixture, and beat slowly to incorporate, then beat to blend well.
- Mix in coconut flakes and stir in pecans.
- REFRIGERATE DOUGH FOR AT LEAST ONE HOUR. (Cookies will taste better the longer you refrigerate the dough. At least 24 hours is preferable.)
- Drop batter in 2 tablespoon portions about 2 inches apart on baking sheet. Optional: Sprinkle sugar on top.
- Bake for 12-15 minutes until edges of cookies are brown. (If using 2 pans in 1 oven, switch positions at half time.)
- Let cookies cool on pan about 5 minutes, then transfer to a cooling rack with a spatula.