Directions
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures that your cookies bake evenly and won’t stick to the tray.
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In a medium bowl, whisk together the flour, baking soda, and salt; set aside. Mixing the dry ingredients beforehand ensures that the baking soda is evenly distributed for that tremendous rise you want in your cookies.
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In a large bowl, cream the softened butter and sugar together until light and fluffy. This step is crucial as it incorporates air into the mixture, leading to a wonderful texture in your finished cookies.
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Beat in the egg and vanilla extract until well combined. The addition of the egg not only binds the ingredients but also contributes to the moistness of the cookies.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies instead of the soft, delicate ones you desire.
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Fold in the drained crushed pineapple and shredded coconut. This is where the tropical flavors truly shine, providing that delightful chewiness along with bursts of pineapple goodness.
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Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. This allows the cookies space to spread while baking, ensuring a perfect shape.
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Bake for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking; you want them soft and tender.
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Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time helps with the final texture, giving you the best bite possible.
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