Best Pineapple Coconut Cookies Cream Cheese Frosting Recipes

PINEAPPLE CREAM CHEESE FROSTING

Steps:

• Cream the butter and cream cheese together with an electric mixer in a large bowl until light and fluffy. Add the pineapple juice and continue beating until absorbed into the mixture. Beat the confectioners' sugar into the mixture a little at a time until completely integrated.

PINEAPPLE COCONUT SNOWBALLS

Steps:

• In a small bowl, beat cream cheese and pineapple until combined. Cover and refrigerate for 30 minutes. , Roll into 1-in. balls; roll in coconut. Refrigerate for 6 hours or overnight.

COCONUT CARROT CAKE NO-BAKE COOKIES WITH PINEAPPLE CREAM CHEESE FROSTING

Steps:

• Line a baking sheet with aluminum foil, a Silpat or parchment paper, and set aside.
• Cut the carrots into large pieces and place them in a food processor fitted with the chopping disc. Pulse the carrots until finely chopped. Add the pecans, cashews, coconut, almond butter, cinnamon, ginger, salt, 2 tablespoons maple syrup and 1 teaspoon vanilla. Process until the mixture is well-combined, scraping the sides of the food processor as necessary. The mixture should be moist but not runny, and it will be ready when it starts to pull away from the sides of the food processor bowl and form a ball.
• Using clean hands, form the dough into 15 equally shaped balls, approximately 1 1/4 inches in diameter. Place the balls on the lined baking sheet, then use your thumb to flatten with an indentation.
• Prepare the frosting in a mixing bowl by combining the cream cheese and pineapple juice with the remaining 2 teaspoons maple syrup and 1/2 teaspoon vanilla extract. Beat with a hand mixer until creamy. Top each cookie with a spoonful of frosting, then sprinkle with additional shredded coconut if using. Place cookies in the refrigerator for 1 to 2 hours before serving, or in the freezer for 15 minutes. The cookies may be stored in the refrigerator or freezer.

PINEAPPLE CREAM CHEESE FROSTING

Steps:

• Blend cheese and butter together thoroughly.
• Add remaining ingredients and whip till light and fluffy.

COCONUT-PINEAPPLE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Grease three 9" round cake pans, and line bottoms with parchment paper.
• Drain pineapple, reserving 3/4 cup juice.
• Remove 1/4 cup of the juice for the Cream Cheese Frosting.
• Reserve the pineapple for the Pineapple Filling.
• Beat butter at medium speed with a mixer until creamy; gradually add sugar, beating well.
• Add eggs, one at a time, beating until blended after each addition.
• Combine 1/2 cup reserved pineapple juice and 7-Up.
• Add flour to butter mixture alternately with juice mixture, beginning and ending with flour.
• Beat at low speed until blended after each addition.
• Stir in extracts.
• Pour 1/3 of batter into each of the prepared cake pans.
• Bake at 350 for 25- 30 minutes or until a wooden pick inserted in center comes out clean.
• Remove from pans immediately; cool on wire racks.
• Meanwhile make Pineapple Filling.
• Stir together sugar and cornstarch in a saucepan.
• Stir in pineapple and water.
• Cook over low heat, stirring occasionally, 15 minutes or until very thick.
• Cool.
• When cake is cool, make Cream Cheese Frosting.
• Beat butter and cream cheese at medium speed with an electric mixer until blended.
• Gradually add powdered sugar, vanilla, and enough pineapple juice to make frosting a good spreading consistency, mixing well.
• When cake has cooled, stack cake layers, spreading 3/4 cup Pineapple Filling between each layer, and spreading remaining filling on top of cake, spreading to within 1/2" of edges.
• Spread Cream Cheese Frosting on sides of cake, and pipe a border around the top 1/2" edge, or just spread some of the frosting around the edge.
• Sprinkle coconut on sides and border, coating the Cream Cheese Frosting.

PINEAPPLE COCONUT COOKIES / CREAM CHEESE FROSTING

Steps:

• 1. Preheat oven to 350 degree F.
• 2. In a large bowl; cream together the crisco, sugar, salt and extract. Beat till fluffy and well mixed.
• 3. Add the eggs and pineapple, mix till blended well.
• 4. Add the flour, lemon juice and soda; mix until all is well incorporated. Stir in the coconut.
• 5. Drop by tablespoonfuls onto greased cookie sheet. ( Can make smaller, just adjust the baking time.) Bake for 10 - 12 minutes.
• 6. Remove from sheet after a few minutes onto racks to cool.
• 7. Frosting: In a bowl, mix sugar, extract, juice, cream cheese, pineapple, food coloring and milk. Add more milk if too thick.
• 8. Slather the frosting onto the cookie tops..now, decorate as desired or leave as is. I enjoyed dressing mine up a bit....enjoy these moist delicious cookies.