Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
- In a mixing bowl, beat the softened unsalted butter and granulated sugar on medium speed for 2 to 3 minutes until light and fluffy.
- Add a large egg and vanilla extract, beating on low speed until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt until evenly mixed.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the drained crushed pineapple and shredded coconut until evenly distributed.
- Mix together brown sugar with 1 to 2 teaspoons of flour in a small bowl.
- Scoop portions of cookie dough and roll in brown sugar mixture until coated.
- Place coated dough balls on baking sheets, spaced about 2 inches apart, and lightly flatten each ball.
- Press a maraschino cherry into the center of each cookie, if desired.
- Bake for 12 to 15 minutes, until the edges are golden brown.
- Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
Drain pineapple well to avoid soggy dough. Chill the dough if it's too soft. Customize toppings to your preference.