Vegan Pineapple Coconut Cookies Recipe | Easy & Delicious

Craving a taste of the tropics without leaving your kitchen?

Get ready to bake up a batch of these incredibly delicious, surprisingly easy, and utterly impressive Vegan Pineapple Coconut Cookies! These chewy, flavor-packed cookies are the perfect treat for any occasion, and they’re so simple to make that even beginner bakers will feel like pros.

Why You’ll Love It

• The amazing tropical flavor combination of sweet pineapple and creamy coconut is truly irresistible.
• They have a perfectly chewy texture with a slightly crispy edge that will leave you wanting more.
• This recipe is incredibly easy to make, requiring just one bowl and minimal prep time.
• These cookies are 100% vegan, making them a delicious treat for everyone to enjoy.
• They’re perfect for summer gatherings, potlucks, or just a sweet treat anytime you need a little pick-me-up.

What Makes This Recipe Unique?

What sets these Vegan Pineapple Coconut Cookies apart is the combination of fresh (or canned!) crushed pineapple and unsweetened shredded coconut. The pineapple adds a natural sweetness and a subtle tang, while the coconut provides a lovely texture and rich flavor that perfectly complements the tropical profile. Unlike many other vegan cookie recipes, we’re not relying heavily on complex ingredients here; this recipe is all about showcasing the deliciousness of simple, natural ingredients.

Ingredient List

• 1 cup (225g) Vegan Butter, softened
• ¾ cup (150g) Granulated Sugar
• ¼ cup (50g) Brown Sugar, packed
• 1 teaspoon Vanilla Extract
• 1/2 cup (120ml) Unsweetened Plant-based milk,
• 2 cups (250g) All-Purpose Flour
• 1 teaspoon Baking Soda
• ½ teaspoon Salt
• 1 cup (120g) Unsweetened Shredded Coconut
• 1 cup (240g) Crushed Pineapple, well-drained (canned or fresh) Make sure to drain the pineapple really well

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the vanilla extract and plant-based milk. Mix well until combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Stir in the shredded coconut and drained crushed pineapple. The dough will be thick and slightly sticky.
7. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving a little space between each cookie.
8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
9. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Optional Toppings/Variations

Want to take your cookies to the next level? Here are a few delicious ideas:

• Vegan White Chocolate Drizzle: Once the cookies have cooled, melt some vegan white chocolate and drizzle it over the top for a touch of extra sweetness.
• Toasted Coconut Flakes: Sprinkle toasted coconut flakes on top of the cookies before baking for added texture and a deeper coconut flavor.
• Macadamia Nuts: Add a bit of crunch by folding in chopped macadamia nuts into the batter.

Expert Tips

• Make sure your vegan butter is softened to room temperature for the best results when creaming the butter and sugar together.
• Don’t skip the step of draining the pineapple well. Too much liquid can make the cookies soggy.
• Don’t overmix the batter once you add the dry ingredients to ensure your cookies are tender and chewy, not tough.
• For even baking, make sure your cookie dough is evenly portioned, a cookie scoop will help.
• Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack as they may be delicate when fresh out of the oven.

Frequently Asked Questions (FAQs)

• Can I substitute the plant-based milk for something else? You can substitute any non-dairy milk you prefer. Almond, soy, or oat milk will work well.
• Can I use fresh pineapple if I don’t have canned? Yes, fresh crushed pineapple works great! Just make sure to finely crush it and drain it really well before adding it to the dough.
• How should I store these cookies? Store the cookies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week.
• Can I freeze the cookie dough? Yes, you can freeze the dough! Roll the dough into balls, place them on a baking sheet, and freeze until solid. Then transfer to a freezer bag. Bake them directly from frozen, adding a couple of minutes to the baking time.
• Can I make these cookies gluten-free? Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Variations and Customization Options

This recipe is incredibly versatile. Feel free to experiment and make it your own!

• Lime Zest: Add the zest of one lime for a bright, citrusy twist.
• Ginger: A teaspoon of ground ginger or a tablespoon of finely minced fresh ginger will add a warm spice.
• Different Nuts: Replace macadamia with pecans, almonds, or walnuts for a different flavor profile.

Serving Suggestions

These Vegan Pineapple Coconut Cookies are perfect on their own, but here are a few ways to elevate them: serve them with a scoop of vegan vanilla ice cream, pair them with a cup of herbal tea or coffee, or pack them in a picnic basket for a fun outdoor snack. They also make a lovely addition to a dessert platter.

Conclusion

These Vegan Pineapple Coconut Cookies are a delightful treat that’s bursting with tropical flavor, incredibly easy to make, and perfect for any occasion. So why wait? Grab your ingredients and bake up a batch of these little bites of paradise! Don’t forget to share your photos and let me know how they turned out! And, if you like this recipe, make sure to subscribe to my newsletter for more delicious vegan baking adventures!