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Pineapple Coconut Crumbl Cookies with White Chocolate Drizzle

pineapple coconut Crumbl cookies - featured image
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These bakery-style cookies are thick, chewy, and bursting with tropical flavor from toasted coconut and tangy dried pineapple, finished with a creamy white chocolate drizzle. Perfect for any occasion, they bring a taste of summer to your kitchen in under an hour.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • 1 1/4 cups (250 g) granulated sugar
  • 1/2 cup (100 g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 2 3/4 cups (350 g) all-purpose flour
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp fine sea salt
  • 3/4 cup (90 g) sweetened shredded coconut, lightly toasted
  • 2/3 cup (100 g) dried pineapple, chopped small
  • 3/4 cup (130 g) white chocolate chips or chunks (plus extra for topping, optional)
  • 1/2 cup (85 g) white chocolate chips or melting wafers (for drizzle)
  • 1 tsp coconut oil (for drizzle)

Instructions

  1. Place the shredded coconut in a dry skillet over medium heat. Stir constantly for 2-3 minutes until golden and fragrant. Remove from heat and let cool.
  2. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  3. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
  4. Add the eggs, one at a time, mixing well after each. Stir in the vanilla extract.
  5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet, mixing on low speed or by hand until just combined. Do not overmix.
  7. Gently fold in the toasted coconut, chopped dried pineapple, and white chocolate chips.
  8. Use a large cookie scoop or 1/4 cup measure to portion dough balls. Place on prepared baking sheets, leaving at least 2 inches between cookies.
  9. Bake one sheet at a time in the center of the oven for 10-12 minutes. The cookies should look set at the edges but a little underdone in the center.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  11. Melt the white chocolate chips and coconut oil together in a microwave-safe bowl in 20-second bursts, stirring until smooth.
  12. Once cookies are mostly cool, use a spoon or piping bag to drizzle white chocolate over the tops. Sprinkle with extra coconut or flaky salt if desired.
  13. Serve and enjoy while the drizzle is still a little melty or let it set for a firmer finish.

Notes

For best flavor, toast the coconut and use dried pineapple. If dough is too sticky, chill for 15-20 minutes. For gluten-free cookies, substitute a gluten-free flour blend. To make vegan, use plant-based butter, flax eggs, and dairy-free white chocolate. Do not overbake; cookies should look slightly underdone in the center when removed from the oven.

Nutrition

Keywords: pineapple coconut cookies, crumbl cookies, white chocolate drizzle, tropical cookies, bakery style cookies, chewy cookies, summer dessert, easy cookie recipe

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