Hawaiian Pineapple Coconut Thumbprint Cookies Recipe

Introduction

These Hawaiian Pineapple Coconut Thumbprint Cookies offer a delightful tropical twist on a classic treat. Soft buttery cookies rolled in shredded coconut and filled with sweet pineapple jam create a perfect balance of flavors 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 for easy cleanup.
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. Roll each ball thoroughly in the shredded coconut to coat evenly.
5. Step 5: Place the coated dough balls onto the prepared baking sheets. Press your thumb gently into the center of each ball to create an indentation.
6. Step 6: Spoon about 1/2 teaspoon of pineapple jam into each indentation.
7. Step 7: Bake the cookies for 12 to 15 minutes, or until the edges are lightly golden. Let them cool on wire racks before serving.

Tips & Variations

• Use fresh pineapple preserves for a more natural flavor, or swap in mango jam for a different tropical twist.
• Chill the dough for 30 minutes before shaping to prevent spreading during baking.
• For an extra coconut crunch, sprinkle a little shredded coconut on top of the jam before baking.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, refrigerate for up to two weeks. Warm gently in the microwave for 10-15 seconds before serving to soften the jam.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened coconut instead of sweetened shredded coconut?

Yes, you can use unsweetened shredded coconut, but the cookies will be less sweet and have a more natural coconut flavor. You might want to add a little extra sugar if you prefer a sweeter cookie.

What if I don’t have pineapple jam? Can I use fresh pineapple?

Fresh pineapple can be used, but it’s best to cook it down into a thick jam or reduce it to avoid excess moisture which could make the cookies soggy.

Hawaiian Pineapple Coconut Thumbprint Cookies Recipe

Print Recipe

★★★★★

4.7 from 91 reviews

These Hawaiian Pineapple Coconut Thumbprint Cookies are a delightful tropical treat featuring a buttery cookie base coated in sweet shredded coconut and filled with luscious pineapple jam. Perfectly crisp on the edges and soft in the center, these cookies bring a refreshing island flavor to any dessert table.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert, Snack, Cookies
• Method: Baking
• Cuisine: Hawaiian

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. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. Then mix in the vanilla extract for added flavor.
3. Combine Dry Ingredients: Gradually add the all-purpose flour and salt to the creamed mixture, stirring until the dough comes together and forms a cohesive ball.
4. Shape Cookie Balls: Take portions of dough and shape them into 1-inch balls. Roll each ball in shredded coconut until fully coated to give a crunchy, tropical exterior.
5. Make Thumbprint Indentations: Place the coconut-coated dough balls onto the prepared baking sheets, spacing them adequately. Using your thumb, press gently into the center of each ball to create an indentation for the jam filling.
6. Fill with Pineapple Jam: Spoon about 1/2 teaspoon of pineapple jam or preserves into the thumbprint indentation of each cookie, ensuring the jam sits slightly below the cookie edges.
7. Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges turn lightly golden. This ensures a crisp texture while keeping the center soft.
8. Cool: Remove the cookies from the oven and transfer them to wire racks to cool completely before serving. This helps the jam set and the cookies firm up.

Notes

• Ensure butter is softened to room temperature for easy creaming.
• Do not overfill with jam to prevent spilling during baking.
• Cookies can be stored in an airtight container at room temperature for up to 5 days.
• For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
• Shredded coconut can be toasted lightly for a deeper flavor before rolling the dough balls.

Keywords: Hawaiian cookies, pineapple thumbprint cookies, coconut cookies, tropical cookies, pineapple jam cookies, thumbprint cookies