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Bakery Style Piña Colada Cookies: A Tropical Treat for Every Occasion

Bakery Style Piña Colada Cookies
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Soft, chewy cookies packed with sweet pineapple, toasted coconut, and white chocolate chips, delivering the classic piña colada flavor in every bite. These bakery-style cookies have crisp edges with a tender center!

  • Author: ranime
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 35 minutes (plus cooling)
  • Yield: 18 large cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American/Tropical
  • Diet: Vegetarian

Ingredients

Scale
  • 2¼ cups (280g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ¾ cup (170g) unsalted butter, softened
  • ¾ cup (150g) brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg
  • 1 tsp coconut extract
  • ½ tsp vanilla extract
  • 1 (8oz) can crushed pineapple, well drained (½ cup)
  • 1 cup (85g) sweetened shredded coconut, toasted
  • 1 cup (170g) white chocolate chips
  • For Topping:
  • ¼ cup (20g) toasted coconut flakes
  • Melted white chocolate (optional drizzle)

Instructions

  1. Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment.
  2. Toast coconut: Spread coconut on baking sheet. Toast 5-7 minutes until golden, stirring once. Cool.
  3. Dry ingredients: Whisk flour, baking soda, baking powder, and salt.
  4. Cream butter & sugars: Beat butter and sugars until fluffy (3 mins). Add egg and extracts; mix well.
  5. Combine: Gradually add dry ingredients. Fold in drained pineapple, ¾ cup toasted coconut, and white chips.
  6. Scoop: Drop 3-tbsp portions onto sheets (space 3 inches apart). Flatten slightly; top with remaining coconut.
  7. Bake: 12-14 minutes until edges are golden but centers are soft. Cool 5 minutes on sheet, then transfer to rack.
  8. Optional: Drizzle with melted white chocolate when completely cool.

Notes

  • Pineapple tip: Press in paper towels to remove excess moisture
  • For crispier cookies: Use 1 cup granulated sugar only
  • Storage: Keep airtight 3 days or freeze dough balls for 2 months
  • Adult version: Add 1 tsp rum extract with vanilla
  • Gluten-free option: Use 1:1 GF flour blend

Nutrition

Find it online: https://recipesfood.org/bakery-style-pina-colada-cookies/