Hawaiian Pineapple Coconut Thumbprint Cookies Recipe

Introduction

These Hawaiian Pineapple Coconut Thumbprint Cookies combine buttery dough with tropical pineapple jam and toasted coconut for a sweet, chewy treat. Perfect for sharing at gatherings or enjoying with your afternoon tea.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup pineapple jam or preserves
• 1 cup shredded coconut, toasted

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Step 3: Add the egg and vanilla extract, mixing until well combined.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring until a dough forms.
5. Step 5: Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use your thumb or a small spoon to create an indentation in the center of each cookie.
6. Step 6: Fill each indentation with a small amount of pineapple jam.
7. Step 7: Sprinkle the tops of the cookies with the toasted shredded coconut.
8. Step 8: Bake for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra tropical flavor, try adding a teaspoon of finely grated lime zest to the dough.
• You can substitute pineapple jam with apricot or mango preserves for a different twist.
• Use sweetened or unsweetened shredded coconut depending on your preference.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. To keep them longer, refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat gently in a low oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pineapple jam?

Yes, just thaw it completely and drain any excess liquid to prevent the cookies from becoming soggy.

How do I toast shredded coconut?

Spread shredded coconut evenly on a baking sheet and toast it in a preheated 350°F (175°C) oven for 5-7 minutes, stirring occasionally, until golden brown.

Hawaiian Pineapple Coconut Thumbprint Cookies Recipe

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4.6 from 145 reviews

These Hawaiian Pineapple Coconut Thumbprint Cookies combine buttery, soft cookies with a sweet pineapple jam filling and a crunchy toasted coconut topping, creating a tropical-inspired treat perfect for any occasion.

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

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt

Filling and Topping

• 1/2 cup pineapple jam or preserves
• 1 cup shredded coconut, toasted

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugars: In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined.
3. Add Wet Ingredients: Beat in the egg and vanilla extract until the mixture is smooth and homogenous, ensuring the flavors meld properly.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
5. Make Dough: Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms to avoid overworking which can toughen the cookies.
6. Shape Cookies: Roll the dough into 1-inch balls with your hands and place them evenly spaced on the prepared baking sheet. Use your thumb or the back of a small spoon to create a small indentation in the center of each ball.
7. Fill and Top: Spoon a small amount of pineapple jam into each indentation, then sprinkle shredded toasted coconut over the tops of the cookies, adding texture and flavor.
8. Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden, indicating they are perfectly baked but still soft inside.
9. Cool: Allow the cookies to cool on the baking sheet for about 5 minutes to set, then transfer to a wire rack to cool completely before serving or storing.

Notes

• To toast the shredded coconut, spread it in a single layer on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally until golden brown.
• For best results, use room temperature butter to ensure proper creaming with the sugars.
• These cookies can be stored in an airtight container at room temperature for up to 5 days.
• You can substitute pineapple jam with apricot or mango preserves for a different tropical twist.
• If you prefer a gluten-free option, swap the all-purpose flour with a gluten-free flour blend.

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