Pina Colada Cookies Copycat Recipe

Jump to Recipe

Experience the tropical bliss of our Pina Colada Cookies, bursting with exotic flavors. These treats are enriched with dried pineapple pieces and generously adorned with a velvety rum-flavored frosting, toasted coconut, and vibrant maraschino cherries. A truly tropical delight, perfect for savoring any time of the year!

Close up view of Pina Colada Cookies on a wire rack.

They combine pina colada flavor with the classic Christmas cookies' warmth! A delightful treat anytime of year.

This is one of my favorite cookie recipes, perfect for a pool party, Cinco de Mayo celebrations, or just when you need a taste of a tropical paradise in the middle of winter!

They're simple and delightful and will transport you to a sandy beach with each bite.

See how easy it is to make this tropical treat, I know it'll become a favorite for the holidays and the summer!

Try my Mango Cookies with Oatmeal and Coconut, Fruit Pizza Cookies with Cream Cheese Frosting, Orange Creamsicle Cookies, or these Pineapple Upside Down Cookies for more tropical flavors!

Close up view of Pina Colada Cookie, sliced in half to reveal cross-section of the inside, and held up by hand.

Ingredients for Pina Colada Cookies

This easy recipe is made with simple ingredients. See the recipe card below for quantities.

Wet Ingredients. Butter, Vanilla Extract, Coconut Extract Coconut Emulsion, Rum Extract, Pineapple Juice, Egg, Vegetable Oil

Dry Ingredients. All Purpose Flour, Granulated Sugar, Powdered Sugar, Baking Soda, Cream of Tartar, Salt

Chocolate. Maraschino Cherries, Sweetened Shredded Coconut, Dried Pineapple

Top view of ingredients needed to make Pina Colada Cookies in small bowls on a baking tray.

Pineapple Sugar Cookies

Preheat the Oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. In a large bowl, cream together the Butter and ½ cup Granulated Sugar. Scrape down the sides of the bowl as needed. The mixture will be light and fluffy.
Mix in the Egg and Coconut Extract and cream for 1-2 minutes, allowing the mixture to cream together.

A large mixing bowl creamong together butter and granulated sugar.

A large mixing bowl mixing together the creamed butter and sugar with egg, coconut extract, and cream.

Drizzle Vegetable Oil and Powdered Sugar into the butter mixture. Then continue to cream together for an additional 2–3 minutes. The mixture will turn into a glossy mixture. Gradually add the remaining dry ingredients until combined.
Chop the dried Pineapple into small pieces and stir it into the cookie dough.

Vegetable oil and powdered sugar drizzled into the butter mixture.

Chopped dried pineapple being stirred into cookie dough .

Scoop cookie dough using a size #24 cookie scoop, and roll the cookie dough into the remaining ¼ cup sugar before placing it on a cookie sheet. Allow at least 2 inches between cookie dough balls
Bake cookies for 8–10 minutes. Bake until the edges are set. Do not overbake.

Top down view of a scoop of cookie dough.

A scoop of cookie dough being rolled in sugar.

When the cookies are hot out of the oven, take a large circular cookie cutter and make circles around the cookies to shape them into perfect circles.
Allow the cookies to cool for a minute before moving them to the cooling rack.

Top view of a freshly baked Pina Colada Cookie with a large cookie cutter being placed around it to make it into a perfect circle.

Close up view of Pina Colada Cookies on a wire rack before being decorated.

How to Toast Coconut

Place ½ cup Sweetened Coconut on a parchment-lined baking sheet.
Broil in the oven on the top rack for 1-2 minutes, watching closely.
Toss and stir the coconut, and toast for an additional minute or until the coconut is lightly brown throughout.
Allow the coconut to fully cool before using it as a garnish on cookies.

Top view of shredded coconut on a baking tray before being toasted.

Top view of shredded coconut on a baking tray after being toasted.

Rum Pineapple Frosting

In a medium mixing bowl, combine softened Butter with Powdered Sugar and combine using a hand mixer until smooth.
Add Rum Extract and drizzle 1-4 tablespoons Pineapple Juice into the frosting until the desired consistency is reached. Frosting should be thick but spreadable and hold its shape.
Frost cookies using a thick layer of frosting.

Close up of someone holding up an undecorated Pina Colada Cookie in their hand.

Close up of someone holding up a handful of shredded toasted coconut.

Top the cookies with a sprinkling of toasted Coconut.
Place 1 Maraschino Cherry on top of each cookie.
TIP: It's best to allow maraschino cherries to drain. Use a paper towel to soak up any juices while the cookies are baking.

Close up view of Pina Colada Cookies on a wire rack being decorated.

FAQs

Can I use fresh pineapple instead of dried pineapple?

While fresh pineapple offers a juicy burst of flavor, dried pineapple is preferred here as it maintains the cookie's texture without adding excess moisture. If you're keen on using fresh pineapple, ensure it's finely chopped and well-drained to avoid a soggy cookie.

Is there a non-alcoholic substitute for rum extract in the frosting?

Yes! If you prefer a non-alcoholic version with a less boozy flavor or are serving these cookies to kids, you can replace the rum extract with vanilla extract or coconut extract to still capture the tropical flavors without the boozy kick.

Close up view of Pina Colada Cookie propped up by a wire rack.

Storage & Freezing

Store: Store your pina colada cookies in an airtight container or Ziploc bag for up to one week. They're best enjoyed within 2–3 days, though. They're wonderful, served warm or chilled. If you've made extra rum pineapple frosting, you can store it in an airtight container in the refrigerator for up to a week. When you're ready to use it again, allow it to come to room temperature and give it a good stir to restore its creamy consistency.

Freeze: Once cooled, store the cookies in a sealed container or Ziploc bag in the freezer for up to 3 months. Place parchment paper between the stacked layers of cookies to prevent them from sticking together.

Top view of Pina Colada Cookies on a wire rack.

Substitutions & Variations

Butter. I use salted butter for making cookies. If you only have unsalted butter, add a dash of salt to the cookie dough and the frosting to enhance the flavors.
Use a different topping. Top these cookies with a Vanilla Buttercream Frosting, a simple Powdered Sugar and Water icing instead of the Pineapple Rum Frosting if you prefer a different flavor and texture. You can use coconut extract in the frosting instead of rum to make Coconut Frosting if you prefer a stronger coconut flavor!
Use other Chocolate Chips. You can use milk chocolate chips or white chocolate chips for can be used for a sweeter touch.

Close up view of Pina Colada Cookies on a wire rack; the top one is sliced in half.

Pro Tips

What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great-quality cookie. To make perfect cookies every time, here are some pro tips.

Weighing Ingredients.

Baking is a science, and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.

	Volume	Ounces	Grams
All Purpose Flour	1 Cup	4½ Ounces	120 Grams
Bread Flour	1 Cup	4½ Ounces	120 Grams
Granulated Sugar	1 Cup	7 Ounces	200 Grams
Brown Sugar	1 Cup	7½ Ounces	213 Grams
Confectionary Sugar	1 Cup	4 Ounces	113 Grams

Room Temperature Ingredients.

For the creamiest cookie dough and frosting with this recipe, use ingredients that are at room temperature before mixing. This ensures even mixing and a smoother texture. If you've forgotten to leave your butter out, a quick trick is to microwave it in short 5-second bursts until it's just soft, but not melted.

Cookie Scoop.

Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking. This recipe makes approximately 12–14 cookies using a size #24 Cookie Scoop. You can make larger cookies using two scoops of cookie dough or mini cookies using a smaller cookie scoop. Bear in mind that the cooking time will vary for different sizes of cookies.

Toasting Coconut.

While toasting coconut, always keep a close eye, as it can go from golden brown to burnt in just a matter of seconds. Stirring occasionally ensures even toasting. And remember, toasted coconut continues to cook a little after being removed from the oven because of the residual heat. So, it's a good idea to transfer it to a plate immediately after taking it out of the oven.

Baking Time.

Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.

Cookies.

Cookies are perfectly baked when the edges are set and the centers are no longer glossy.

Cooling Rack.

Allow the cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.

Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
Wire Rack for cooling cookies. I like to have at least two cooling racks.
Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.

To find out more, check out my Pro Tips Guide for making the best cookies every time!

Have you tried this chewy Piña Colada Cookies recipe?

Let me know what you think of these coconut cookies! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!

More Amazing Cookies To Try

Print Recipe Pin Recipe Rate this Recipe