Welcome the Flavors of Hawaiian Pineapple Coconut Thumbprint Cookies Recipe
If you’re craving a bright, tropical treat that makes your kitchen smell like a sunny island breeze, this Hawaiian Pineapple Coconut Thumbprint Cookies Recipe is just the thing to try. I love how these cookies balance a buttery, soft base with the bubbly sweetness of pineapple jam and the toasty crunch of coconut. It’s the kind of cookie that feels like a mini getaway with every bite.
These cookies are perfect for casual family afternoons, festive gatherings, or even as a thoughtful homemade gift. Whether you’re baking with kids or just need a quick-yet-special addition to your weeknight dessert lineup, this recipe has a way of bringing smiles and tropical vibes right to your table.
Daisy’s Top Tips
- Flavor Builder: Add a pinch of ground ginger or a drop of rum extract for an extra tropical twist.
- Texture Magic: Toast the shredded coconut lightly to bring out its nutty crunch—that golden crisp is magic on top!
- Budget Friendly: Use homemade pineapple jam or swap with apricot preserves if you can’t find pineapple.
- Time Saver: Chill the dough for 15 minutes before rolling to make shaping easier and prevent spreading in the oven.
Market Basket & Pantry Picks
Gathering the freshest ingredients will make all the difference with this Hawaiian Pineapple Coconut Thumbprint Cookies Recipe. I always opt for freshly toasted shredded coconut rather than pre-packaged sweetened coconut flakes – the flavor pops so much more. If you can, choose unsalted butter for that perfect buttery richness and control the salt level yourself.
- 1 cup unsalted butter, softened: Room temperature for easy creaming and soft cookies.
- 1/2 cup granulated sugar: Adds crisp sweetness.
- 1/2 cup brown sugar: For warm, chewy undertones.
- 1 large egg: Binds everything together.
- 1 tsp vanilla extract: Classic flavor booster.
- 2 1/4 cups all-purpose flour: The structure of your cookie—measure carefully.
- 1/2 tsp baking powder: Gives a gentle lift for a tender bite.
- 1/4 tsp salt: Balances out the sweetness.
- 1/2 cup pineapple jam or preserves: The star filling, fresh and tangy.
- 1 cup shredded coconut, toasted: Adds crunch and tropical flair.
Smart Shopping Ideas
Look for pineapple jam in the jam or preserve aisle and choose one that’s chunky and natural for the best texture. If you can’t find shredded coconut, unsweetened coconut flakes can work—just pulse them briefly in a food processor to get a finer texture. When buying butter, grab the highest quality you can afford—grass-fed varieties add a lovely depth of flavor. And always check the freshness date on your flour to keep your cookies light and tender.
Cook Hawaiian Pineapple Coconut Thumbprint Cookies Recipe Step by Step
Baking these Hawaiian Pineapple Coconut Thumbprint Cookies Recipe is a fun and rewarding process that’s perfect for even novice bakers. You’ll enjoy the aroma as they bake, filling your kitchen with tropical sweetness. Let me walk you through the simple steps so your batch turns out just right!
- Preheat and prep: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper—this keeps cookies from sticking and makes cleanup a breeze.
- Cream the sugars and butter: In a large bowl, beat together the softened butter with granulated and brown sugar until the mixture is light and fluffy. This fluffy texture means airiness in your cookies!
- Mix in eggs and vanilla: Add the large egg and vanilla extract, blending until smooth and well combined—you’ll see the batter become glossy and rich.
- Combine dry ingredients: In another bowl, whisk flour, baking powder, and salt, then gradually add this into the wet mixture. Stir until it collects into a soft, pliable dough.
- Shape the cookies: Roll the dough into 1-inch balls. Place them evenly spaced on your sheet. Use your thumb or the back of a small spoon to gently press an indentation in the center of each ball—this will hold the pineapple jam like a little tropical treasure.
- Fill and top: Spoon a small amount of pineapple jam into each indentation—don’t overfill or it will spill over. Then sprinkle toasted shredded coconut generously over the tops for that irresistible crunch and flavor.
- Bake to golden perfection: Slide the tray into the oven for 10-12 minutes, until the edges start turning a soft golden color. Watch closely—you want tender but with a slight crisp edge!
- Cool and enjoy: Let your cookies rest 5 minutes on the baking sheet before moving them to a wire rack. Cooling is key so they set perfectly and don’t crumble when you bite into them.
Serving the Dish with Flair
These Hawaiian Pineapple Coconut Thumbprint Cookies Recipe make a cheerful addition to any dessert platter or afternoon tea. I like serving them on a bright, tropical-themed plate to highlight their golden tops and inviting citrus scent. They’re also wonderful wrapped up as a thoughtful gift. Your guests or family will not only love the taste but appreciate the sunny vibes you bring to the table.
Serve It Up Right
- Perfect Pairings: Enjoy with a cup of lightly roasted coffee or a chamomile tea to balance the tropical sweetness.
- Plating Magic: Arrange cookies on a woven basket lined with banana leaf or colorful napkins to rev up the island feel.
- Leftover Love: Store cooled cookies in an airtight container; they stay fresh for several days and taste even better the next day.
- Occasion Twist: Spice them up with a sprinkle of cinnamon or a drizzle of white chocolate for a festive holiday touch.
Fun Variations with Hawaiian Pineapple Coconut Thumbprint Cookies Recipe
- Swap pineapple jam for mango or passionfruit preserves for a bright fruity twist.
- Mix finely chopped macadamia nuts into the dough for an extra layer of crunch.
- Stir shredded lime zest into the dough to brighten flavors even more.
- Dip half of each cookie in melted white or dark chocolate for a fancy finish.
- Use coconut oil instead of butter for a slightly lighter cookie with subtle coconut aroma.
- Add a pinch of toasted sesame seeds on top for a nutty, unexpected crunch.
Make-Ahead & Storage Tips
- Refrigerate: Store dough wrapped tightly in plastic wrap in the fridge for up to 3 days—just give it a quick knead before baking.
- Freeze Dough: Portion dough balls on a tray, freeze until firm then transfer to a zip-top bag for up to 2 months.
- Freeze Cookies: Fully baked and cooled cookies freeze well in airtight containers for up to 3 months.
- Reheat: Warm cookies briefly in a 300°F oven for 5-7 minutes to bring back that just-baked freshness.
Hawaiian Pineapple Coconut Thumbprint Cookies Recipe FAQs
- Can I use store-bought canned pineapple instead of jam?
Fresh or canned pineapple chunks can be pureed with some sugar to make your own jam-like filling if you prefer fresh flavors. - How do I prevent the coconut from burning?
Toast the shredded coconut on medium heat with constant stirring until golden—watch closely, as it goes from golden to burnt quickly! - Why are my thumbprint cookies spreading too much?
Make sure your butter is softened but not melted, and chill the dough for about 15 minutes before shaping to help preserve the cookie’s shape. - Can I make these gluten-free?
Yes! Use a 1:1 gluten-free baking flour blend and keep an eye on baking times since gluten-free dough sometimes bakes faster. - How long do these cookies stay fresh?
Stored in an airtight container, these cookies keep their best texture and flavor for about 4-5 days at room temperature.
Hawaiian Pineapple Coconut Thumbprint Cookies Recipe
These Hawaiian Pineapple Coconut Thumbprint Cookies combine the tropical flavors of sweet pineapple jam and toasted coconut with a buttery, tender cookie base. Perfectly bite-sized, these cookies offer a delightful balance of fruity sweetness and rich texture, ideal for sharing or enjoying with a cup of tea.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Total Time: 32 mins
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
- Diet: Vegetarian
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Filling & Topping
- 1/2 cup pineapple jam or preserves
- 1 cup shredded coconut, toasted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking and to ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step helps incorporate air and adds to the cookie’s light texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the ingredients are fully combined and smooth, which helps bind the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are evenly distributed throughout the dough.
- Form Dough: Gradually add the dry ingredients to the wet mixture, mixing gently until a soft dough forms. Avoid overmixing to keep cookies tender.
- Shape Cookies: Roll the dough into 1-inch balls and place them spaced apart on the prepared baking sheet. Using your thumb or a small spoon, create a small indentation in the center of each cookie ball to hold the filling.
- Add Jam Filling: Spoon a small amount of pineapple jam into each indentation, filling the center without overflowing.
- Top with Toasted Coconut: Sprinkle the tops of each cookie generously with toasted shredded coconut for added flavor and texture.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn lightly golden, indicating they are done.
- Cool Cookies: Let the cookies cool on the baking sheet for about 5 minutes to firm up before transferring them to a wire rack to cool completely. This prevents them from breaking apart.
Notes
- To toast shredded coconut, spread it evenly on a baking sheet and toast in a 350°F oven for about 5-7 minutes until golden and fragrant, stirring occasionally to avoid burning.
- Ensure butter is softened but not melted for best creaming results.
- You can substitute pineapple jam with other fruit preserves like apricot or raspberry for different flavor variations.
- Store cookies in an airtight container at room temperature for up to 1 week.
- For a gluten-free option, replace all-purpose flour with a gluten-free flour blend with xanthan gum.
