Hawaiian Pineapple Coconut Thumbprint Cookies Recipe

Introduction

These Hawaiian Pineapple Coconut Thumbprint Cookies bring a tropical twist to a classic treat. Soft, buttery cookies coated in shredded coconut and filled with sweet pineapple jam make a delightful snack or dessert that’s sure to brighten your day.

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. Stir in the vanilla extract.
3. Step 3: Gradually add the all-purpose flour and salt, mixing until the dough just comes together.
4. Step 4: Shape the dough into 1-inch balls, then roll each ball in the shredded coconut to coat evenly.
5. Step 5: Arrange the coconut-coated dough balls on the prepared baking sheets. Use your thumb to gently press an indentation into the center of each cookie.
6. Step 6: Fill each indentation with about 1/2 teaspoon of pineapple jam or preserves.
7. Step 7: Bake the cookies for 12-15 minutes, or until the edges turn lightly golden. Allow to cool on wire racks before serving.

Tips & Variations

• For extra texture, toast the shredded coconut lightly before rolling the dough balls.
• Swap pineapple jam for passion fruit or apricot preserves for a different tropical flavor.
• If you prefer a firmer cookie, chill the dough balls for 30 minutes before baking.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, keep them refrigerated for up to two weeks. To enjoy warm cookies, reheat in a low oven for a few minutes or microwave briefly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of jam?

Fresh pineapple is too watery to hold well in the cookie indentation, so it’s best to stick with jam or preserves for the right consistency and sweetness.

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend, making sure it includes xanthan gum for structure. The texture may vary slightly but will still be delicious.

Hawaiian Pineapple Coconut Thumbprint Cookies Recipe

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★★★★★

4.7 from 119 reviews

These Hawaiian Pineapple Coconut Thumbprint Cookies are delightful buttery treats featuring a soft, crumbly crust rolled in shredded coconut and filled with sweet pineapple jam. Perfect for bringing a tropical twist to your cookie platter, these cookies combine the tropical flavors of pineapple and coconut in every bite.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 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). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which usually takes a few minutes. This step helps create a tender cookie texture.
3. Add Vanilla and Dry Ingredients: Mix in the vanilla extract, then gradually add the all-purpose flour and salt. Stir until a cohesive dough forms without overmixing to keep the cookies tender.
4. Shape the Cookie Dough: Roll the dough into 1-inch balls to ensure uniform cookie sizes. Then roll each dough ball in the sweetened shredded coconut so that the coconut adheres to the dough surface.
5. Create the Thumbprint Indentations: Place the coconut-coated dough balls on the prepared baking sheets, spacing them apart. Using your thumb, gently press into the center of each ball to create an indentation that will hold the jam.
6. Fill with Pineapple Jam: Spoon approximately 1/2 teaspoon of pineapple jam or preserves into each thumbprint indentation, being careful not to overfill to avoid spillage during baking.
7. Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes until the edges turn a light golden brown, indicating that they are perfectly baked.
8. Cool and Serve: Remove the cookies from the oven and transfer them to wire racks to cool completely before serving to let them set and prevent crumbling.

Notes

• For best results, use room temperature butter for easier creaming.
• You can substitute pineapple jam with any other fruit preserves for different flavor variations.
• Make sure not to overbake to keep the cookies soft and tender.
• Store finished cookies in an airtight container at room temperature for up to one week.
• Rolling the dough balls in shredded coconut adds extra texture and a toasty flavor.

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