Bakery Style Piña Colada Cookies

Skip those overpriced cookie shops and make these homemade cookies instead! We love a warm, chewy cookie as a little pick-me-up to get us through the day and this little treat gives you all of those tropical flavors in one bite. Toasted coconut and macadamia nuts give that nutty, buttery flavor and crunch, while juicy, crushed pineapple keeps these cookies super moist long after they come out of the oven.

For more delicious homemade cookies, try our Bakery Style Chocolate Chunk Cookies.

Looks may be deceiving with these pretty, tropical cookies. This fun flavor combination might look difficult to make but with this recipe, we promise you can whip up a batch in no time. From start to finish, you’ll have warm, homemade cookies in only 30 minutes—perfect for book club or an after-school snack. Plus, this recipe is freezer-friendly, so you can bake up a fresh cookie (or a dozen!) whenever your cookie craving hits.

Ingredient Notes

• Butter: Preferably, you’d use unsalted butter for this, but if salted is all you’ve got, it’ll work too. Just reduce the salt by about 1/4 teaspoon. Be sure it’s softened to room temperature before creaming.
• Brown Sugar: Either light or dark brown sugar works. Dark brown sugar gives you a deeper flavor that a lot of people prefer.
• Vanilla Extract: Pure vanilla extract gives the best flavor, but imitation vanilla also works.
• Eggs: Use large eggs at room temperature for easier mixing.
• All-Purpose Flour: Stick with regular all-purpose flour for this one. Bread flour can also work.
• Baking Powder & Baking Soda: Make sure they are fresh and not expired so your cookies get the right amount of rise and puff.
• White Chocolate Chips: Use high-quality white chocolate chips for the best results.
• Macadamia Nuts: Use roasted, salted macadamia nuts. Depending on the ones you get, you may want to roughly chop them for smaller bites in the cookie.
• Crushed Pineapple: Mixed in the dough for added moisture. Make sure to drain the juices from the can.
• Sweetened Coconut Flakes: Mixed in the dough for texture and flavor. Also used as a garnish—we highly recommend you toast the coconut flakes that are sprinkled on top of the cookie.
• Pineapple Reserves: Used to top off the cookie. This is optional, but gives great flavor and looks pretty!

Toasting The Macadamia Nuts

This step is optional, but if you love a warm, nutty flavor, consider toasting the macadamia nuts before mixing them into the cookie dough. When toasted, the natural oils in the nuts are brought to the surface, enhancing their flavor and texture.

Simply spread the nuts evenly on a baking sheet and toast at 350°F (175°C) for 5–7 minutes, stirring halfway through, until golden and fragrant. Once done, let them cool completely before adding them to your dough.

Smaller Cookies

As written, this recipe makes 12 decadently large cookies. Divide the dough into roughly 5 or 6-ounce portions using a kitchen scale. This is the giant portion size found at specialty bakeries.

For a more single-serving option, you can make them into 24 smaller cookies. Divide the dough into roughly 2-ounce portions using a kitchen scale or use a 2-ounce cookie scoop. Adjust the recipe by baking at 350°F for about 8 minutes. 

Freeze for Later

Listen, we love to freeze cookie dough for later. It’s so nice to have cookies ready to bake when you have unexpected guests or want to pop over to a friend or neighbor with a little treat. Let’s be honest, it’s also just nice to have some on hand when you just need a cookie for yourself.

Freeze baked cookies by placing them in a single layer on a baking sheet to freeze initially, then transfer them to a resealable freezer bag or airtight container for up to 3 months. This prevents them from sticking together. To enjoy, thaw at room temperature, or warm them in the microwave for 10–15 seconds.

Freeze cookie dough in pre-portioned balls. After shaping the dough into balls, place them on a baking sheet and freeze until solid. Then transfer the frozen dough balls to a freezer-safe bag or container for up to 3 months.

To bake from frozen, transfer to a parchment-lined baking sheet and bake at 350°F (175°C). Add 1-2 extra minutes to the baking time, and enjoy fresh, warm cookies on demand!