Pina Colada Cookies
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.
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
- ⅓ cup (78.86 ml) coconut oil any vegetable oil will work if you don't like coconut
- ⅓ 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
- ⅛ 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.
Notes
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! Just place them in an airtight container after the frosting has set and they should keep fresh in there for 3-4 days, or in the freezer for longer.
It is best for butter and eggs to be at room temperature before starting to mix.
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.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 347kcalCarbohydrates: 55gProtein: 3gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 33mgSodium: 188mgPotassium: 60mgFiber: 1gSugar: 38gVitamin A: 282IUVitamin C: 1mgCalcium: 12mgIron: 1mg
Tried this recipe?Let us know how it was!