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Gluten Free Coconut Pineapple Cookies

Coming in at under ten ingredients these delicious sugar cookies have bits of pineapple and coconut in every bite and leave your kitchen smelling like the aromas of summer!
Prep Time 10 mins
Cook Time 10 mins
Course Dessert
Cuisine American
Servings 24 cookies


  • 1 ¼ cup sugar
  • 1 cup butter (2 sticks)
  • 3 whole egg yolks
  • 1 tsp vanilla extract
  • 2 ½ cups flour unbleached all purpose or gluten free flour blend
  • 1 tsp baking soda
  • ½ cup pineapple bits
  • ½ cup shredded coconut


  • Preheat oven to 350 degrees. Lightly grease a cookie sheet then set aside.
  • In a mixing bowl, cream the butter and sugar together on medium speed for 2-3 minutes until light and fluffy.
  • Turn mixer to low, add in the eggs, vanilla, flour and baking soda. Stir until combined.
  • Fold in the pineapple and coconut.
  • Form dough into tablespoon sized balls. Set on the cookie sheet. Refrigerate dough for 15 minutes prior to cooking.
  • Bake at 350 degrees for 9-12 minutes, until the top of the cookies are cracked and edges are browned and set. Remove from oven and allow to set on the cookie sheet for several minutes before moving cookies to a cooling rack to finish cooling completely.


What Type of Pineapple Bits to Use:

There are several different brands of pineapple you can use in this recipe.

Questions on Coconut:

Sweetened or Unsweetened Coconut?
Either is fine.
Toasted or Untoasted Coconut?
I love toasted but I used untoasted coconut in the photos. If you like the taste of toasted coconut, place your coconut on a cookie sheet and bake for approximately 2-5 minutes in the oven at 350 degrees. Stir halfway through cooking time. Remove coconut from the oven once it is nicely browned.

How to Store Cookies:

Store cookies in an airtight container for several days or store in an airtight container or Ziploc bag in the freezer for up to one month.

Food Allergy Friendly Substitutions:

  • Dairy: In this recipe you can substitute the butter for non dairy butter.
  • Egg: Feel free to use egg replacer in place of the eggs.
  • Vegan: These cookies can be made into vegan cookies easily just by using egg replacer and dairy free butter.
  • Gluten: We used Cup4Cup in this recipe. It gave that nice cracked appearance to the sugar cookie. In another batch we used Bob's Red Mill 1:1. You can use unbleached all purpose flour too.
  • Sugar: You are welcome to substitute any sugar you would like to use as long as it's 1:1. Just know it may change the flavor of the cookies.
**Substitutions may result in changes in flavor or texture of the cookies.
Keyword coconut, cookie, gluten free, pineapple, sugar cookie