Recipe: Who’s Hungry for My Supreme Pineapple-Coconut Drop Cookies?

I had a craving for pineapple and decided what better way to enjoy it then in a batch of incredible cookies.  The recipe that I have for you takes the tropical goodness of juicy, sweet pineapple and combines it with some flaky coconut, crunchy walnuts, and raisins in a drop batter that is mildly spiced to produce my Supreme Pineapple-Coconut Drop Cookies.

This is another easy recipe that requires very little effort on your part. One thing though that I want to stress is trying not to crowd your cookies on your baking sheets.  Give them plenty of room (about two inches apart) to grow because they will do that beautifully for you.  

Another important tip is to use your measuring spoons and leveling off your baking soda for the best results.  Too much or little can ruin your work instead of helping it so do keep that in mind when baking.

I do hope you try it soon because these cookies are really delicious!

My Supreme Pineapple-Coconut Drop Cookies

1-1/4 cups of flour
3/4 cup of sugar
½ cup of shortening or butter
1 large egg
½ teaspoon of baking soda, leveled
1/4 teaspoon of ground ginger
1/4 cup of molasses, light or dark
1 cup of flaked coconut
½ cup of crushed, drained pineapple
½ cup of walnuts, chopped
1/3 cup of raisins, optional
1 teaspoon of vanilla extract
½ teaspoon of salt
½ teaspoon of baking soda, leveled


Cream your butter or shortening with the sugar thoroughly before beating in the egg and vanilla.

Sift the flour, soda, salt, and ginger together and gradually add to your creamed mixture to blend through.

Stir in the coconut, raisins, walnuts, and pineapple next to combine.

Grease your cookie sheets and drop from a teaspoon or a small scoop to your cookie sheet, allowing two inches apart for each.

Bake in a 375-degree oven for about 8-10 minutes, depending on how your oven is regulated.  Test with a toothpick to see if anything sticks.

Allow to remain in the pan about a minute or so before attempting to remove.

ENJOY!