Hawaiian Pineapple Coconut Thumbprint Cookies Recipe
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.
- 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
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
- 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.
- 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.
- Add Vanilla Extract: Mix in the vanilla extract to the butter and sugar mixture to infuse a fragrant, sweet aroma into your cookie dough.
- 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.
- 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.
- 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.
- Fill with Pineapple Jam: Spoon about 1/2 teaspoon of pineapple jam or preserves into each thumbprint indentation, adding a sweet, fruity center.
- 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.
- 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
