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.
