Hawaiian Pineapple Coconut Thumbprint Cookies Recipe

Introduction

These Hawaiian Pineapple Coconut Thumbprint Cookies are a delightful treat that combines buttery dough, tropical coconut, and sweet pineapple jam. Perfect for bringing a little island sunshine to your cookie jar, they are simple to make and irresistible to eat.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup sweetened shredded coconut
• 1/2 cup pineapple jam or preserves

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Then, stir in the vanilla extract.
3. Step 3: Gradually add the all-purpose flour and salt to the butter mixture, mixing until a dough forms.
4. Step 4: Shape the dough into 1-inch balls. Roll each ball in the shredded coconut until fully coated.
5. Step 5: Place the coated dough balls on the prepared baking sheets, spacing them slightly apart. Use your thumb to make an indentation in the center of each cookie.
6. Step 6: Spoon about 1/2 teaspoon of pineapple jam into each indentation.
7. Step 7: Bake the cookies for 12-15 minutes, or until the edges start to turn a light golden brown.
8. Step 8: Remove the cookies from the oven and allow them to cool on wire racks before serving.

Tips & Variations

• For added texture, try using crushed macadamia nuts mixed with the shredded coconut for rolling the dough balls.
• If pineapple jam is unavailable, apricot preserves make a delicious substitute.
• Make sure the butter is softened but not melted to ensure the right dough consistency.
• Chilling the dough for 15-20 minutes before shaping can make handling easier, especially in warm kitchens.

Storage

Store these cookies in an airtight container at room temperature for up to one week. To keep them longer, place them in the refrigerator for up to two weeks or freeze for up to three months. When reheating, allow cookies to come to room temperature or warm gently in a low oven for a few minutes to refresh their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of pineapple jam?

Fresh pineapple is too watery to maintain the shape in the thumbprint indentation. It’s best to use a thick jam or preserves to avoid soggy cookies.

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, but be sure it contains xanthan gum for proper texture.

Hawaiian Pineapple Coconut Thumbprint Cookies Recipe

Pin Recipe

Print Recipe

★★★★★

4.4 from 139 reviews

Delight in the tropical flavors with these Hawaiian Pineapple Coconut Thumbprint Cookies featuring a buttery crust rolled in shredded coconut and filled with sweet pineapple jam. Perfect for a beach-themed party or a sunny afternoon treat, these cookies combine a tender texture with a burst of fruity sweetness.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 27-30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Hawaiian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Crust:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup sweetened shredded coconut
• 1/2 cup pineapple jam or preserves

Instructions

1. Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and allow even baking.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using a hand or stand mixer until the mixture becomes light and fluffy, creating a smooth base for the dough.
3. Add Vanilla Extract: Mix in the vanilla extract to the butter and sugar mixture to infuse a fragrant, sweet aroma into your cookie dough.
4. Incorporate Dry Ingredients: Gradually blend in the all-purpose flour and salt, stirring until the dough just comes together. Avoid overmixing to keep the cookies tender.
5. Shape the Dough Balls and Coat in Coconut: Roll the dough into 1-inch balls. Then, roll each dough ball thoroughly in sweetened shredded coconut to coat the outside, adding a tropical texture and flavor.
6. Make Thumbprint Indentations: Place the coated dough balls on the prepared baking sheets, spacing them evenly. Press your thumb gently into the center of each ball to create a well for the jam.
7. Fill with Pineapple Jam: Spoon about 1/2 teaspoon of pineapple jam or preserves into each thumbprint indentation, adding a sweet, fruity center.
8. Bake the Cookies: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden, indicating they are perfectly baked with a tender crumb.
9. Cool and Serve: Transfer the cookies to wire racks and allow them to cool completely to set and develop their full flavor before serving.

Notes

• Use unsalted butter to control the saltiness of the cookies.
• Shredded sweetened coconut adds extra sweetness; for less sweetness, use unsweetened coconut.
• Pineapple jam can be substituted with other tropical jams like mango or passionfruit for variation.
• Ensure not to over-bake to keep cookies soft and tender.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Hawaiian cookies, pineapple thumbprint cookies, coconut cookies, tropical dessert, pineapple jam cookies