Hawaiian Pineapple Coconut Thumbprint Cookies Recipe
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.
- 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
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
- 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.
- 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.
- Add Wet Ingredients: Beat in the egg and vanilla extract until the mixture is smooth and homogenous, ensuring the flavors meld properly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- 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.
- 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.
- 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.
- 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.
- 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
