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A close image of a pina colada cookie made with real pineapple and coconut.
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5 from 1 vote

Pina Colada Cookies

These Pina Colada Cookies taste like our favorite tropical beverage in cookie form with real pineapple and coconut in every bite and homemade pina colada frosting spread on top! Add a maraschino cherry to complete the design and you can almost imagine yourself sitting poolside while enjoying one of these gourmet cookies!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 24 cookies
Author: Amy Nash

Ingredients

Cookies

  • 1 cup salted butter softened
  • 3/4 cup vegetable oil
  • 1 1/4 cups (250g) granulated sugar
  • 3/4 cup (90g) powdered sugar
  • 2 large eggs
  • 1 Tablespoon pure vanilla extract
  • 1 teaspoon coconut extract
  • 5 1/2 cups (776g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 3/4 cup shredded sweetened coconut
  • 1 (8-ounce) can crushed pineapple divided

Frosting

  • 1 cup salted butter softened
  • 4 cups (480g) powdered sugar
  • 3 Tablespoons crushed pineapple (from can above)
  • 1 teaspoon coconut extract
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon rum extract
  • 24 maraschino cherries
  • Additional shredded sweetened coconut

Instructions

  • Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  • In a large mixing bowl, beat butter, oil, granulated sugar, and powdered sugar until creamy and light.
    1 cup salted butter, 3/4 cup vegetable oil, 1 1/4 cups (250g) granulated sugar, 3/4 cup (90g) powdered sugar
  • Add eggs, vanilla, and coconut extract. Beat until combined, stopping to scrape bottom and sides of bowl.
    2 large eggs, 1 Tablespoon pure vanilla extract, 1 teaspoon coconut extract
  • Add flour, baking soda, cream of tartar, and salt. Mix on low speed just until combined.
    5 1/2 cups (776g) all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon cream of tartar, 1/2 teaspoon salt
  • Add coconut and 5 tablespoons of crushed pineapple. Mix until combined.
    3/4 cup shredded sweetened coconut, 1 (8-ounce) can crushed pineapple
  • Use a medium cookie scoop to scoop dough into evenly sized balls. Roll dough into balls and space them a few inches apart on a baking sheet lined with parchment paper.
  • Spray the bottom of a glass or measuring cup with cooking spray then dip in granulated sugar. Gently press each cookie to flatten them out slightly.
  • Bake for 10-12 minutes until edges of cookies start to turn slightly golden brown. Do not overbake. Cool completely.
  • To make frosting, beat butter until creamy and smooth using an electric mixer.
    1 cup salted butter
  • Add half of the powdered sugar. Mix on low speed until it starts to come together.
    4 cups (480g) powdered sugar
  • Add remaining powdered sugar, coconut extract, vanilla extract, rum extract, and 3 tablespoons crushed pineapple. Mix on low speed until combined. Increase speed and beat until creamy and light.
    3 Tablespoons crushed pineapple, 1 teaspoon coconut extract, 1 teaspoon pure vanilla extract, 1/2 teaspoon rum extract
  • Frost cooled cookies with a generous swirl of frosting. Sprinkle shredded coconut and top with a maraschino cherry before serving.
    Additional shredded sweetened coconut, 24 maraschino cherries

Nutrition

Calories: 404kcal | Carbohydrates: 60g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 207mg | Potassium: 66mg | Fiber: 1g | Sugar: 37g | Vitamin A: 496IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 2mg

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