Coconut Shortbread Cookies with Pineapple Cream

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These tender shortbread cookies are studded with coconut and topped with a dreamy pineapple cream frosting. A perfect summer cookie that is easy to make!

These cookies were a super simple breeze to put together. If you are needing a fast cookie to make that comes with a huge statement, then these cookies are the ones for you!

The cookies themselves are super delicate and sandy, an awesome shortbread recipe made only better by toasted coconut!! 

The pineapple cream is so amazing I could really eat it with a spoon and the two combined together is a summer dream! Neither too sweet nor too rich, I am pretty sure I could snack on these cookies all day and be a happy camper! 🙂

How to make these cookies

These cookies are so easy to make! For the full set of directions, make sure you scroll down to the recipe card below.

Make the coconut shortbread:

1. Preheat oven to 350F.
2. Spread coconut out on an un-greased baking tray and toast for 6-8 minutes, stirring once or twice until toasty and smelling great. Watch carefully, because it will burn quickly.
3. Allow to cool completely
4. In a large bowl combine flour, sugar, coconut and salt.
5. Using a fork (or your hands) work the butter into the dry ingredients until you have a crumbly texture.
6. Turn the dough out onto the counter and press/knead the dough together.
7. Roll the dough out into about 1/8″ thickness and cut out using a cookie cutter or small glass.
8. Gently lift the cookies onto a parchment (or silpat) lined cookie sheet and bake in the center rack for 10-12 minutes, just until the edges begin to barely turn golden.
9. Cool the cookies on the pan for 5 minutes and then remove to a wire rack to cool completely.
10. While the cookies are cooling, make the pineapple cream:

Make the pineapple frosting:

1. In a small bowl, beat the whipping cream until it forms soft peaks. Set aside.
2. In a medium bowl beat the cream cheese until soft and fluffy.
3. Beat in the icing sugar and vanilla.
4. Stir in pineapple.
5. Fold in the whipping cream.
6. Chill until ready to serve.

Assembly:

Right before serving, spoon about 2 TBSP of cream onto each cookie.
You can leave them single, or sandwich them.

Recipe Variations:

1. Serve these as individual cookies with more toasted coconut sprinkled on top
2. Create cookie sandwiches by placing frosting in between two cookies.
   

Make ahead and storage information

You can prepare and chill the dough for up to 3 days before you want to bake the shortbread cookies.

The baked shortbread cookies can also be frozen for up to 3 months. Do not frost them if you plan to freeze them. Thaw the cookies in the fridge or at room temperature. The dough can also be frozen in the cut out heart shapes for up to 3 moths.

Store the baked cookies, unfrosted, in a room temperature container for 1 week.

The Pineapple cream should be made and enjoyed fresh.

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Coconut Shortbread Cookies with Pineapple Cream

These tender shortbread cookies are studded with coconut and topped with a dreamy pineapple cream frosting. A perfect summer cookie!

5 from 1 vote

Print Pin Rate

Course: Cookie Recipes

Cuisine: American

Keyword: cookie recipe, shortbread recipe

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Servings: 12 cookies

Calories: 210kcal

Author: Jenni – The Gingered Whisk

Ingredients

Shortbread:

• ½ cup unsweetened shredded coconut
• 1 cup + 2 TBSP flour
• ¼ cup sugar
• dash of salt
• ½ cup unsalted butter at room temperature

Pineapple Cream:

• ½ cup cream cheese at room temperature
• ⅓ cup powdered sugar
• 1 tsp vanilla extract
• ½ cup crushed pineapple drained
• ⅔ cup whipping cream.

Instructions

• Preheat oven to 350F.
• Spread coconut out on an un-greased baking tray and toast for 6-8 minutes, stirring once or twice.
  Allow to cool completely
• In a large bowl combine flour, sugar, coconut and salt.
• Using a fork (or your hands) work the butter into the dry ingredients until you have a crumbly texture.
• Turn the dough out onto the counter and press/knead the dough together.
• Roll the dough out into about 1/8" thickness and cut out using a cookie cutter or small glass.
• Gently lift the cookies onto a parchment (or silpat) lined cookie sheet and bake in the center rack for 10-12 minutes, just until the edges begin to barely turn golden.
• Cool the cookies on the pan for 5 minutes and then remove to a wire rack to cool completely.

While the cookies are cooling, make the pineapple cream:

• In a small bowl, beat the whipping cream until it forms soft peaks. Set aside.
• In a medium bowl beat the cream cheese until soft and fluffy.
• Beat in the icing sugar and vanilla.
• Stir in pineapple.
• Fold in the whipping cream.
• Chill until ready to serve.
• Right before serving, spoon about 2 TBSP of cream onto each cookie.
  You can leave them single, or sandwich them.
  You can also hide a pineapple ring in between each sandwich, or top with toasted coconut. Or both!
• Enjoy!

Nutrition

Serving: 1g | Calories: 210kcal | Carbohydrates: 12g | Protein: 1g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Cholesterol: 45mg | Sodium: 49mg | Fiber: 1g | Sugar: 10g