Pina colada cookies are a pineapple and coconut sugar cookie frosted with a coconut buttercream and then topped with a pineapple compote and toasted coconut. They're all the vibes of a tropical paradise.

These pina colada cookies are the cookie version of the drink we all know and love. They're exploding with sweet coconut pineapple flavor, and perfect for a warm summer day!
For more fun sugar cookie recipes you should try my key lime cookies, my orange creamsicle cookies, or my brown butter pumpkin sugar cookies.
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Why You Will Love These Cookies
- PINEAPPLE COCONUT: A flavor combo that is loved by all.
- PERFECT FOR SUMMER: These cookies are the perfect spring and summer treat to bring and share with others.
- EASY TO MAKE: These are such an easy cookie to make with no chilling required, and no cutting out the dough.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Oil: I love using melted coconut oil, but any neutral oil will work.
- Pineapple Juice: I just bought a small can from the store. You can also collect a bit from the can of crushed pineapple.
- Flour: Weighing flour is best if you have a scale, if you don't, lightly spoon flour into your measuring cup.
- Sour Cream: You can also use greek yogurt for the frosting if you have that on hand.
- Coconut Cream: I have used the canned coconut milk and the coconut creamer that goes in coffee and it was great with both. You can also just sub with regular milk or cream.
Recipe Instructions
Pineapple Compote
Step 1: In a small saucepan add sugar, cornstarch, crushed pineapple, water and salt. Cook over medium heat, stirring continually, until boiling and thickened. This usually takes about 10 minutes for me. Remove from heat and add a splash of vanilla.
Place in a bowl and allow to cool completely, or I like to chill mine in the fridge until ready to use.
Cookies
Step 2: Place butter, oil and sugars in the bowl of a stand mixer, fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
Step 3: Add egg, pineapple juice, coconut and vanilla extract, mix on medium speed for 2 minutes.
Step 4: Add baking soda, cream of tartar, salt and flour to the bowl and mix on low, being careful not to overmix. Scoop the dough into large balls. I like to use a 3 tablespoon cookie scoop.
Step 5: Place 6-8 cookie balls on your baking sheet. Flatten cookie balls with a glass until they are about ½ inch thick. I like to spray the bottom of my glass with cooking spray and dip in sugar before flattening. Bake the cookies for 8-10 minutes. You're looking for a barely light golden brown outside rim. Allow to cool completely before frosting.
Coconut Buttercream
Step 6: Mix together butter, sour cream, coconut and vanilla extract, salt and 2 cups of powdered sugar on low until completely combined. Add coconut cream and another 1-2 cups of powdered sugar and mix on medium-high for about 2 minutes. Add more cream or powdered sugar to get desired consistency.
Step 7: Frost each cookie with coconut buttercream, followed by pineapple compote and some shredded toasted coconut.
Expert Baking Tips
- I like smooshing the dough with a cup to give the little ridges on the end, you can push them down with your hands though if you prefer.
- I prefer these cookies to be chilled before eating. It is not necessary to chill them, but might be worth a try for you to see if that's how you prefer them too!
- If you would rather use a regular buttercream frosting you can swap the coconut cream and extract for milk and add a little extra vanilla to the recipe.
FAQ
The best way to tell if your cookies are baked all the way is to make sure that the middle is not glossy at all, and the edges or bottom have a slight golden brown.
I like to toast my coconut in a small frying pan with 1 teaspoon of butter, on low, stirring continually until a light golden brown.
If your compote is not thick like a jelly them you didn't let it cook long enough.
Storing & Freezing
Store pina colada cookies at room temperature, or in the fridge, in an airtight container. They will keep fresh this way for 3-4 days.
These cookies also freeze great. You can freeze them before or after frosting. When freezing them already frosted, flash freeze them on something flat and then once they are frozen stack them and store them in an airtight container.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Pina Colada Cookies
Ingredients
Pineapple Compote
- 6 tablespoon granulated sugar
- 1½ tablespoon (1.5 tablespoon) cornstarch
- 8 ounces (226.8 g) crushed pineapple
- ¼ cup (59.15 ml) water
- pinch of salt
- splash of vanilla
Cookies
- ¼ cup (56.75 g) butter room temp
- â…“ cup (78.86 ml) coconut oil any vegetable oil will work if you don't like coconut
- â…“ cup (40 g) powdered sugar
- ¾ cup (150 g) granulated sugar
- 1 large egg room temp
- 1½ tablespoon (1.5 tablespoon) pineapple juice
- ½ teaspoon (0.5 teaspoon) coconut extract
- 1 teaspoon vanilla
- ½ tsp (0.5 teaspoon) baking soda
- ¼ teaspoon (0.25 teaspoon) cream of tartar
- ½ teaspoon (0.5 teaspoon) salt
- 2¾ cups (385 g) all-purpose flour
Coconut Buttercream
- ½ cup (113.5 g) butter room temp
- 2 tablespoon sour cream
- 1 teaspoon coconut extract
- ½ teaspoon (0.5 teaspoon) vanilla
- â…› teaspoon (0.13 teaspoon) salt
- 3-4 cups (360 g) powdered sugar
- 1-2 tablespoon (1 tablespoon) coconut cream milk is also fine
- ½ cup toasted coconut I used sweetened shredded coconut
Instructions
Pineapple Compote
- In a small saucepan add sugar, cornstarch, crushed pineapple, water and salt. Cook over medium heat, stirring continually, until boiling and thickened. This usually takes about 10 minutes for me. Remove from heat and add a splash of vanilla.
- Place in a bowl and allow to cool completely, or I like to chill mine in the fridge until ready to use.
To make cookies
- Preheat oven to 350 F. Line two baking sheets with parchment paper.
- Place butter, oil and sugars in the bowl of a stand mixer, fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
- Add egg, pineapple juice, coconut and vanilla extract, mix on medium speed for 2 minutes.
- Add baking soda, cream of tartar, salt and flour to the bowl and mix on low, being careful not to overmix. Scoop the dough into large balls. I like to use a 3 tablespoon cookie scoop.
- Place 6-8 cookie balls on your baking sheet. Flatten cookie balls with a glass until they are about ½ inch thick. I like to spray the bottom of my glass with cooking spray and dip in sugar before flattening. Bake the cookies for 8-10 minutes. You're looking for a barely light golden brown outside rim. Allow to cool completely before frosting.
To make buttercream
- Mix together butter, sour cream, coconut and vanilla extract, salt and 2 cups of powdered sugar on low until completely combined. Add coconut cream and another 1-2 cups of powdered sugar and mix on medium-high for about 2 minutes. Add more cream or powdered sugar to get desired consistency.
- Frost each cookie with coconut buttercream, followed by pineapple compote and some shredded toasted coconut.
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