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Moist Pineapple Cherry Cookies

Tropical Moist Pineapple Cherry Cookies to Indulge In

Enjoy these Moist Pineapple Cherry Cookies, a delightful twist on a classic, packed with tropical flavors and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Tropical
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Butter Ensure it's at room temperature, just soft enough to indent but not melted.
  • ¾ cup Brown Sugar Can substitute with coconut sugar for a less processed option.
  • ½ cup Granulated Sugar
  • 2 large Eggs For a vegan alternative, use ¼ cup unsweetened applesauce per egg.
  • 1 teaspoon Almond Extract Can be replaced with vanilla extract for a different taste.
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt Enhances flavor and balances sweetness.
For the Cookie Structure
  • 2 cups All-Purpose Flour
  • 1 cup Coconut Can use desiccated or shredded coconut, avoids sweetened types.
For the Fruity Filling
  • 1 cup Candied Cherry-Pineapple Mix Substitute with equal parts chopped candied cherries and pineapple if needed.
  • ½ cup Pecans Can be substituted with walnuts or omitted for nut-free variation.
  • 1 cup Oatmeal Use rolled oats for best results; quick oats could alter the texture.

Equipment

  • Oven
  • mixing bowl
  • Cookie Sheets
  • Parchment paper
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two large cookie sheets with parchment paper.
  2. Cream together 1 cup of softened butter, ¾ cup of brown sugar, and ½ cup of granulated sugar until smooth and fluffy.
  3. Beat in 2 large eggs and 1 teaspoon of almond extract until fully blended.
  4. Gradually sift in 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt, stirring gently.
  5. Fold in 2 cups of all-purpose flour, 1 cup of shredded coconut, and 1 cup of rolled oats until just combined.
  6. Stir in the candied cherry-pineapple mix and ½ cup of chopped pecans.
  7. Using a ¼ cup cookie scoop, portion out the dough onto the cookie sheets, spaced 2-3 inches apart.
  8. Bake for 17-22 minutes, rotating halfway through, until lightly browned around the edges.
  9. Transfer the cookies to wire racks to cool for 10-15 minutes before serving.

Nutrition

Serving: 1cookieCalories: 160kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 100mgPotassium: 40mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Refrigerate the dough for at least 2 hours to prevent excessive spreading. Store baked cookies in an airtight container at room temperature for up to 5 days.

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