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4.7 from 9 votes

Bakery Style Pina Colada Cookies

These Bakery Style Piña Colada Cookies are giving vacation vibes! Toasted coconut combined with juicy pineapple make this cookie a dream.

Prep Time
16 mins
Cook Time
16 mins
Total Time
30 mins
Servings: 8 large cookies
Calories: 952 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup butter softened
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup crushed pineapple drained and juices squeezed out
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups white chocolate chips
  • 1 cup chopped macadamia nuts
  • 1/2 cup sweetened coconut flakes

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl use a hand mixer to combine 1 cup butter (softened), 3/4 cup brown sugar, and 1/2 cup granulated sugar until smooth and creamy, about 1 minute. Look for the butter and sugar mixture to become pale, fluffy, and visibly lighter in color.
  3. Add 2 large eggs, 1/2 cup crushed pineapple and 1 teaspoon vanilla extract to the mixture. Beat on low speed until just combined, about 30 seconds.
  4. Add in 3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt. Mix until just combined.
  5. Pour in 2 cups white chocolate chips 1 cup chopped macadamia nuts and 1/2 cup sweetened coconut flakes and use a large spoon or rubber spatula to stir them in until evenly distributed.
  6. Divide the dough into 8–10 equal portions for large cookies (5-6 ounces each). Roll each portion into a ball with your hands and place them on the prepared baking sheets, spaced about 3 inches apart (4 per baking sheet).
  7. Bake in the preheated oven for 12-14 minutes, or until the tops of the cookies are golden brown.
  8. Allow the cookies to cool on the baking sheets for 15 minutes before serving warm. Alternatively, transfer them to a wire rack to cool completely.
  9. Optional: Top the cookies with a spoonful of drained, crushed pineapple.

Notes

  • For smaller cookies portion into 24 equal-sized dough balls, about 2 ounces each. Bake at 400 degrees for about 8 minutes. 
  • Toasting Macadamia Nuts: Toast nuts at 350°F (175°C) for 5–7 minutes until golden and fragrant. Cool before adding to dough.
  • For extra tall cookies, chill or freeze the dough balls before baking to reduce spreading and achieve chunky, bakery-style cookies.
  • Freezing Dough Balls: Freeze pre-portioned dough balls on a baking sheet, then transfer to a freezer-safe bag. Bake directly from frozen at 400°F, adding 1–2 minutes to the baking time.
  • Toasting the Coconut is optional but brings on a nuttier and deeper flavor.

Nutrition Information

Serving 1cookie Calories 952kcal (48%) Carbohydrates 112g (37%) Protein 11g (22%) Fat 53g (82%) Saturated Fat 27g (135%) Polyunsaturated Fat 2g Monounsaturated Fat 21g Trans Fat 1g Cholesterol 117mg (39%) Sodium 553mg (23%) Potassium 374mg (11%) Fiber 3g (12%) Sugar 72g (144%) Vitamin A 790IU (16%) Vitamin C 2mg (2%) Calcium 168mg (17%) Iron 3mg (17%)

Nutrition Facts

Serving: 8large cookies

Amount Per Serving

Calories 952

% Daily Value*

Serving 1cookie
Calories 952kcal 48%
Carbohydrates 112g 37%
Protein 11g 22%
Fat 53g 82%
Saturated Fat 27g 135%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 21g 105%
Trans Fat 1g 50%
Cholesterol 117mg 39%
Sodium 553mg 23%
Potassium 374mg 8%
Fiber 3g 12%
Sugar 72g 144%
Vitamin A 790IU 16%
Vitamin C 2mg 2%
Calcium 168mg 17%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.