Hawaiian 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
Scale
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
