Name: Easy Hawaiian Pineapple Coconut Thumbprint Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Hawaiian
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

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Introduction

These Easy Hawaiian Pineapple Coconut Thumbprint Cookies bring a tropical twist to a classic treat. Soft buttery cookies are filled with sweet pineapple jam and topped with toasted coconut for a delightful combination of flavors and textures.

The image shows several round cookies arranged closely together on a wooden surface with a white marbled texture. Each cookie has a light golden-brown bottom layer with a rough, crumbly texture. On top, there is a smooth, glossy yellow dollop of pineapple curd in the center, resembling a small well or crater. Around this yellow center, the edges of the cookie are slightly raised and sprinkled generously with white shredded coconut, adding a rough texture and contrast in color. Pineapple chunks and white coconut flakes are scattered casually around the cookies. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Step 3: Add the egg and vanilla extract, mixing until well combined.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
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.
Step 6: Fill each indentation with a small amount of pineapple jam.
Step 7: Sprinkle the tops of the cookies with toasted coconut.
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 to a wire rack to cool completely.

Tips & Variations

For extra flavor, add a pinch of ground ginger or cinnamon to the dry ingredients.
Use homemade pineapple jam or a high-quality store-bought preserve for the best taste.
To toast coconut, spread it evenly on a baking sheet and bake at 350°F for 5-7 minutes, stirring halfway through to prevent burning.
Substitute shredded coconut with chopped macadamia nuts for a crunchy variation.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 1 week. Reheat briefly in a microwave or let them come to room temperature before serving.

How to Serve

The image shows several round cookies with a soft, crumbly texture and a golden-yellow color. Each cookie has a central glossy dollop of bright yellow pineapple filling that looks smooth and shiny. The edges of the cookies are sprinkled with white shredded coconut, adding fine texture and contrast. Around the cookies, there are small cubes of fresh pineapple scattered. The cookies are placed on a dark wooden surface, which contrasts nicely with their light colors. The overall look is fresh and inviting, with a mix of yellow and white tones and a touch of natural texture from the coconut and pineapple pieces. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pineapple jam for this recipe?

Yes, you can use frozen pineapple jam as long as it is fully thawed and slightly drained to avoid excess moisture in the cookie centers.

How do I prevent the coconut from burning while baking?

Toasting the coconut separately before adding it to the cookies helps prevent burning. Also, keep an eye on the cookies while baking and remove them as soon as the edges turn golden.