Pina Colada Cookie Recipe with Coconut and Rum

Pina colada cookies are sugar cookies infused with pineapple and coconut, topped with a creamy coconut buttercream, a spoonful of pineapple compote and a sprinkle of toasted coconut. They capture the tropical flavor of the classic cocktail in a handheld treat — sweet, bright, and perfect for warm-weather gatherings.

These cookies offer pronounced coconut and pineapple notes without being overwhelming. The cookie base is tender and lightly sweet, the coconut buttercream adds richness and a true coconut flavor, and the pineapple compote gives a bright, jam-like bite that keeps each bite interesting. They’re great for summer parties, bake sales, or any time you want a dessert that feels festive and a little tropical.

• Oil: Melted coconut oil enhances the coconut flavor, but any neutral oil (vegetable, canola) will work if you prefer.
• Pineapple Juice: A small can of pineapple juice or a couple of tablespoons drained from crushed pineapple is all you need for the dough.
• Flour: For best results weigh your flour. If you don’t have a scale, lightly spoon flour into the measuring cup without packing it down.
• Sour Cream: Used in the buttercream for tang and creaminess; Greek yogurt can be substituted if that’s what you have on hand.
• Coconut Cream: Canned coconut cream is excellent for an intense coconut flavor, but coconut coffee creamer or regular milk/cream will also work for adjusting buttercream texture.

Recipe Instructions

Pineapple Compote

Step 1: In a small saucepan combine granulated sugar, cornstarch, crushed pineapple, water and a pinch of salt. Cook over medium heat, stirring constantly, until the mixture boils and thickens to a jam-like consistency — this usually takes about 8–12 minutes. Remove from heat, stir in a splash of vanilla, then transfer to a bowl and cool completely. Chill in the refrigerator if you prefer a firmer compote before assembling the cookies.

Cookies

Step 2: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

Step 3: In the bowl of a stand mixer (or with a large bowl and electric mixer) beat together softened butter, melted coconut oil and both sugars on medium-high until light and fluffy, about 3–4 minutes.

Step 4: Add the egg, pineapple juice, shredded coconut and vanilla extract and mix on medium for about 2 minutes so everything is fully incorporated.

Step 5: On low speed add baking soda, cream of tartar, salt and flour, mixing just until combined. Do not overmix. Use a 3-tablespoon scoop or large spoon to portion dough into balls. Place 6–8 dough balls per baking sheet, spacing them well. Flatten each ball to about 1/2 inch thick — lightly spray the bottom of a glass and dip it in sugar before pressing for a textured, sugary top. Bake 8–10 minutes, until the edges show a faint golden rim and the centers are set. Cool completely before frosting.

Coconut Buttercream

Step 6: In a mixer bowl beat together softened butter, sour cream, coconut extract, vanilla and a pinch of salt with two cups of powdered sugar on low until combined. Add coconut cream (or milk) and an additional 1–2 cups powdered sugar and beat on medium-high for about 2 minutes until light and fluffy. Adjust powdered sugar or cream to reach your desired spreadable consistency.

Step 7: Frost each cooled cookie with a generous layer of coconut buttercream, top with a spoonful of pineapple compote, and finish with a sprinkle of toasted shredded coconut.

Expert Baking Tips

• Press the dough with a glass for a pretty textured edge; you can also flatten gently with your hands if you prefer a softer look.
• These cookies taste great chilled. After the frosting sets, store them in an airtight container and try them cold — the buttercream firms up and the flavors meld.
• If you prefer a classic buttercream, swap the coconut cream for milk and reduce coconut extract, adding a bit more vanilla instead.

FAQ

Storing & Freezing

Store assembled pina colada cookies in an airtight container at room temperature or in the refrigerator for 3–4 days. For longer storage, freeze the cookies either before or after frosting. If freezing with frosting, place them on a flat tray and flash-freeze until firm, then stack and store in an airtight container to prevent sticking.

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