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Pineapple Coconut Cookies

Pineapple Coconut Cookies

If you are looking for a healthy dessert or snack we strongly suggest you try out these pineapple coconut bites. The name itself already promotes the nutrients it contain from pineapple and coconut which are well-known all over the world to be nutritious and delicious. This recipe will take you an overall time of 55 minutes but you already have some free time after preparation when these healthy cookies are set to cook in the oven.

what you’ll need:


  • 1 1/4 cups canned crushed pineapple, slightly drained
  • 1 tablespoon honey
  • 1 tablespoon cornstarch
  • 1/2 cup almonds
  • 6 tablespoons confectioners’ sugar
  • 1/2 cup whole-wheat pastry flour
  • 1/4 cup all-purpose flour
  • 1/4 cup unsalted cold butter
  • 3 tablespoons light olive oil
  • 2 tablespoons unsweetened shredded coconut
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract


how to do:

  1. To prepare filling: Spoon pineapple into a small saucepan with honey and cornstarch. Cook over medium heat, stirring frequently, until thickened, about 3 minutes. Let cool.
  2. To prepare dough: Meanwhile, process almonds in a food processor until finely ground. Add confectioners’ sugar; process to combine. Add whole-wheat pastry flour and all-purpose flour; process to combine. Drop butter by the tablespoon through the feed tube, processing briefly after each addition. Add oil and pulse once or twice. Add coconut, cornstarch, salt and vanilla and process just until the mixture resembles crumbly, fine meal, but will hold together if pressed.
  3. Reserve a scant 1/2 cup of tart dough to use as crumbled topping.
  4. Preheat oven to 350°F. Line mini muffin pans with 20 paper cups. It would be better if you have at least two 12-cup mini muffin pans and mini muffin paper cups for a faster and better baking.
  5. Drop a scant tablespoon of dough into each paper cup. Press the dough into the bottom and up the sides of the cup, making a well in the center, to form a miniature crust. Spoon 1 1/2 to 2 teaspoons of the pineapple filling into each crust and top each with some of the reserved crumbs.
  6. Bake until the topping is golden brown and the crust is cooked through (watch carefully toward the end and move the pan to the bottom rack if the top begins to brown before the bottom crust is done), 20 to 25 minutes. Let cool in the pans.

Per cookie will give you 101 calories; 6 g fat ( 2 g sat , 3 g mono ); 6 mg cholesterol; 10 g carbohydrates; 1 g protein;1 g fiber; 59 mg sodium; 45 mg potassium. If you want to make it healthier, try to replace all purpose flour with whole wheat flour or replace a partial amount of butter with avocadoes since it contains healthy cholesterol.

You may not have tried baking before, but this will be good and classical thing to start your baking. Just read through the instructions and there is actually nothing to fear. From there you can start making cookies of different flavors by replacing pineapples or coconut or both with other fruits or ingredients. You can also try adding nuts. It can also be good as snack together with milk or yogurt or any healthy drink you can think of, just be creative or simply follow what you crave most.


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