Hawaiian Pineapple Coconut Thumbprint Cookies Recipe
Introduction
These Hawaiian Pineapple Coconut Thumbprint Cookies are a delightful tropical treat that combines sweet pineapple jam with toasted coconut on a buttery cookie base. Perfect for adding a sunny twist to your cookie jar, they are easy to make and absolutely delicious.
Ingredients
- 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
- 1/2 cup pineapple jam or preserves
- 1 cup shredded coconut, toasted
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Step 3: Add the egg and vanilla extract to the butter mixture and mix until well combined.
- Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Step 6: Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Step 7: Use your thumb or the back of a small spoon to create an indentation in the center of each dough ball.
- Step 8: Fill each indentation with a small spoonful of pineapple jam.
- Step 9: Sprinkle the tops of the cookies with the toasted shredded coconut.
- Step 10: Bake for 10-12 minutes, or until the edges are lightly golden.
- Step 11: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For extra flavor, try adding a tablespoon of finely chopped macadamia nuts to the dough.
- Use different fruit preserves like passion fruit or mango for a unique tropical twist.
- Make sure the coconut is toasted evenly to enhance its flavor without burning it.
- Chilling the dough for 30 minutes before baking can help the cookies keep their shape better.
Storage
Store these cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to three months. To reheat, allow frozen cookies to thaw at room temperature or warm briefly in a low oven.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried pineapple instead of pineapple jam?
Dried pineapple won’t provide the same moist, sweet center as pineapple jam, but you could finely chop it and mix with a bit of honey to fill the thumbprints if you prefer.
How do I toast shredded coconut at home?
Spread shredded coconut evenly on a baking sheet and toast in a preheated 350°F (175°C) oven for about 5-7 minutes, stirring occasionally until golden and fragrant. Watch carefully to prevent burning.
PrintHawaiian Pineapple Coconut Thumbprint Cookies Recipe
These Hawaiian Pineapple Coconut Thumbprint Cookies combine a buttery soft cookie base with a sweet pineapple jam center and toasted shredded coconut topping. Perfectly balanced with tropical flavors, these cookies are a delightful treat for any occasion, offering a chewy texture and a burst of fruity goodness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
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
Fillings and Toppings
- 1/2 cup pineapple jam or preserves
- 1 cup shredded coconut, toasted
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and 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, fluffy, and well-blended. This will create a smooth base for your cookies.
- Add egg and vanilla: Incorporate the egg and vanilla extract into the creamed butter and sugar mixture, mixing thoroughly until well combined to add moisture and flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet ingredients, mixing until a uniform dough forms without overmixing.
- Shape the cookies: Roll the dough into 1-inch diameter balls and place them evenly spaced on the lined baking sheet. Using your thumb or a small spoon, create an indentation in the center of each ball for the filling.
- Fill with pineapple jam: Spoon a small amount of pineapple jam into the indentation of each cookie ball, filling the thumbprint without overfilling to prevent spilling during baking.
- Add toasted coconut topping: Sprinkle the tops of the cookies generously with the toasted shredded coconut to add texture and enhance the tropical flavor.
- Bake the cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the cookie edges turn lightly golden, indicating they are cooked through but still soft inside.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes post-baking to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- To toast the shredded coconut, spread it evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
- Use room temperature butter to ensure easy creaming with sugars for a better cookie texture.
- For a more intense pineapple flavor, you can use homemade pineapple jam or preserve alternatives.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can also be frozen before baking; freeze the shaped dough balls and bake directly from frozen, adding an extra 1-2 minutes to baking time.
Keywords: Hawaiian cookies, pineapple thumbprint cookie, coconut cookies, tropical cookies, thumbprint cookies
