Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Gradually add in the eggs, mixing one at a time, then mix in the vanilla extract.
- Whisk together the all-purpose flour, baking soda, and salt, then stir into the wet ingredients until just blended.
- Fold in the shredded coconut evenly into the batter.
- Place the pineapple rings on the prepared baking sheet, then scoop about ¼ cup of cookie dough onto each ring.
- Drizzle the caramel sauce generously over each cookie.
- Bake for 12-15 minutes until golden brown and edges are slightly crisp.
- Let cool for a few minutes on the baking sheet before transferring to a wire rack.
Nutrition
Notes
These cookies are perfect for summer gatherings or as a sweet snack any day!