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Hawaiian Pineapple Coconut Thumbprint Cookies 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.

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

  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