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Hawaiian Pineapple Coconut Thumbprint Cookies Recipe

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.

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

  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