Hawaiian Pineapple Coconut Thumbprint Cookies Recipe
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.
- 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
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). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
