Easy Hawaiian Pineapple Coconut Thumbprint Cookies Recipe
These Easy Hawaiian Pineapple Coconut Thumbprint Cookies are a delightful tropical treat featuring a buttery cookie base filled with sweet pineapple jam and topped with toasted coconut. Perfect for a snack or dessert, they combine fruity and nutty flavors for a deliciously refreshing bite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
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 ensure the cookies don’t stick during baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Mix in the large egg and vanilla extract until fully incorporated to add moisture and flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until a smooth dough forms without overworking it to keep the cookies tender.
- Form Cookies: Roll the dough into 1-inch balls and place them spaced evenly on the prepared baking sheet. Use your thumb or a small spoon to gently press an indentation into the center of each dough ball to create a space for the filling.
- Add Pineapple Jam: Spoon a small amount of pineapple jam into each indentation, making sure not to overfill to prevent spilling during baking.
- Top with Toasted Coconut: Sprinkle toasted shredded coconut evenly over the tops of each cookie to add a crunchy and flavorful finish.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden, signaling that they are cooked through.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring they hold their shape and texture.
Notes
- For a more pronounced coconut flavor, lightly toast the shredded coconut in a dry skillet over medium heat until golden and fragrant before topping the cookies.
- If pineapple jam is unavailable, apricot or peach preserves make a great substitution for a similar sweet and tangy flavor.
- Store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Make sure to soften the butter to room temperature to help cream it easily with the sugars, creating a fluffy dough.
- Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
Keywords: Hawaiian cookies, thumbprint cookies, pineapple cookies, coconut cookies, tropical cookies, easy cookie recipe, homemade cookies
