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Tropical Paradise Cookies
There’s something about the drudgery of a rainy day that makes me start daydreaming of tropical locations. While I may be nowhere near a palm tree when I’m zipping up my raincoat, I can at least pretend that paradise is around the corner with these tropical treats.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: Makes 24 cookies 1x
- Category: Bakery
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup packed light brown sugar
- 1 (8-ounce) can pineapple chunks, drained
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest (optional)
- 1 1/2 cups shredded coconut
- 1/2 cup coarsely chopped macadamia nuts
- Lime zest (optional)
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl, combine the flour, baking powder, salt, and baking soda and toss well with a fork.
- In a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 2 minutes. Add the brown sugar and beat for an additional 2 minutes.
- In a small bowl, combine the pineapple, egg, vanilla, and orange zest, if using. Add the pineapple mixture to the butter-sugar mixture and beat for 1 minute. With the mixer running on medium speed, gradually add the flour mixture. Stir in the shredded coconut and macadamia nuts by hand.
- Using a cookie scoop, shape the dough into 1-inch balls and place on the prepared baking sheets about 2 inches apart. Bake for 12 to 15 minutes, until lightly browned.
- Cool on wire racks. Top with lime zest (optional) and serve.
