- Sprinkle a generous pinch of sweetened shredded coconut over each cookie, covering the exposed dough and the top of the pineapple. The coconut will toast slightly in the oven, adding a subtle crunch and warm, nutty sweetness.
- Bake the cookies in the preheated oven for 15–18 minutes, or until the edges are just turning golden and the cookie bases are set. Keep a close eye during the final minutes to prevent overbaking.
- Remove the baking sheet from the oven and let the cookies cool on the tray for 5 minutes. This allows them to firm up slightly before transferring.
- Carefully transfer the cookies to a wire rack to cool completely. The fruit will be hot at first, so let them sit until fully cooled for clean handling and serving.
Serving Tips
These cookies are best served fresh and can be enjoyed at room temperature or lightly chilled. For an extra indulgent touch, pair with a scoop of vanilla ice cream or a drizzle of white chocolate. Their bright appearance and refreshing flavor make them ideal for potlucks, summer barbecues, or festive dessert platters.
