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Hawaiian Pineapple Coconut Thumbprint Cookies

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These tropical-inspired thumbprint cookies feature a buttery coconut-infused dough with a tangy pineapple jam filling. They’re the perfect treat for anyone craving a taste of paradise!

Ingredients

Scale

For the Cookies:

  • 1 cup unsalted butter (softened)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar (packed)
  • 1 large egg yolk (save the white for coating)
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1 cup sweetened shredded coconut

For the Filling:

  • 1/2 cup pineapple jam (store-bought or homemade)
  • 1 tsp lime juice (optional, for extra zing)

Instructions

Prepare the Dough:

  1. Cream the Butter and Sugars:
    • In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg yolk and vanilla extract, mixing until combined.
  2. Incorporate the Dry Ingredients:
    • Gradually add the flour and salt to the butter mixture, mixing until a soft dough forms. Cover and refrigerate the dough for 30 minutes.

Shape and Fill the Cookies:

  1. Prepare for Baking:
    • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Shape the Cookies:
    • Scoop 1 tablespoon of dough and roll into a ball. Repeat with the remaining dough. Lightly whisk the reserved egg white and roll each dough ball in the egg white, then in the shredded coconut to coat.
  3. Make Thumbprints:
    • Place the coated balls on the prepared baking sheet, spacing them 2 inches apart. Use your thumb or the back of a spoon to press an indentation into the center of each ball.

Bake and Fill:

  1. Bake the Cookies:
    • Bake the cookies for 10 minutes. Remove from the oven, gently press the indentations again to deepen them, and fill each with about 1/2 teaspoon of pineapple jam.
  2. Finish Baking:
    • Return the cookies to the oven and bake for an additional 8-10 minutes, or until the edges are golden and the coconut is toasted.

Cool and Serve:

  1. Cool the Cookies:
    • Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use mango jam or passion fruit curd for a fun variation.
  • Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  • For a stronger coconut flavor, add 1/2 tsp coconut extract to the dough.

Find it online: https://ukfinda.com/hawaiian-pineapple-coconut-thumbprint-cookies/