Vegan Pineapple Coconut Cream Cookies (Print Version)
Soft tropical cookies with pineapple, coconut, and creamy vanilla frosting. Perfect plant-based treat.
# List of Ingredients:
→ Cookie Dough
01 - 2 cups all-purpose flour
02 - 1/2 cup desiccated coconut
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup vegan butter, softened
06 - 3/4 cup granulated sugar
07 - 1/4 cup unsweetened pineapple juice
08 - 1/4 cup crushed pineapple, well-drained
09 - 1 teaspoon vanilla extract
→ Coconut Cream Frosting
10 - 1/2 cup coconut cream (solid part from chilled can of full-fat coconut milk)
11 - 1 1/2 cups powdered sugar
12 - 1 teaspoon vanilla extract
13 - 2 tablespoons pineapple juice
14 - Additional desiccated coconut for garnish (optional)
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, desiccated coconut, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the softened vegan butter and granulated sugar using an electric mixer until light and fluffy, about 2 minutes.
04 - Add the pineapple juice, well-drained crushed pineapple, and vanilla extract to the butter mixture. Mix until fully combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until a soft, cohesive dough forms. Do not overmix.
06 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart. Flatten each ball gently with your fingers or the back of a spoon. Bake for 10 to 12 minutes until edges are lightly golden.
07 - Allow cookies to rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before frosting.
08 - Beat the chilled coconut cream in a bowl until smooth. Add powdered sugar, vanilla extract, and pineapple juice, then mix until fluffy and spreadable.
09 - Once cookies are completely cool, spread coconut cream frosting over each cookie. Sprinkle with additional desiccated coconut if desired.
# Expert Advice:
01 -
- These cookies taste like a beach holiday folded into sugar and sunshine, no passport required.
- The coconut cream frosting is so velvety you will want to eat it off the spoon before it ever reaches a cookie.
02 -
- Skipping the draining step for crushed pineapple will give you cookies that spread into flat, soggy discs that fall apart when you try to lift them.
- The coconut cream must be thoroughly chilled overnight or the frosting will be runny and slide right off the cookies in a disappointing puddle.
03 -
- If the dough feels too sticky to handle, refrigerate it for twenty minutes and it will firm up enough to scoop cleanly without sticking to everything.
- Taste your pineapple juice before using it because some brands are sharper than others and you may want to adjust the sugar in the frosting accordingly.