Hawaiian Pineapple Coconut Thumbprint Cookies: A Taste of the Tropics in Under an Hour
Short introduction
Hawaiian Pineapple Coconut Thumbprint Cookies are delightful treats that bring a taste of the tropics to your kitchen. These soft cookies are filled with luscious pineapple jam and scattered with sweet shredded coconut, making each bite feel like a mini vacation. Perfect for parties or just a fun afternoon snack, these cookies are easy to make and sure to impress your friends and family.
Why you’ll love it
You’ll quickly fall in love with these cookies for several reasons. Firstly, they are incredibly simple to prepare, blending basic ingredients that you might already have in your pantry. Secondly, their unique tropical flavor combination of pineapple and coconut gives them a refreshing twist. This recipe not only satisfies your sweet tooth but also makes for a beautiful presentation. Finally, you can whip them up in about 30 minutes, making them an ideal choice for last-minute gatherings or sweet cravings!
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
Substitutions & key variations
If you’re looking for some variations or substitutions for this recipe, consider the following:
- Butter: You can use coconut oil or margarine if you want a dairy-free option.
- Sugar: Brown sugar can be substituted for granulated sugar for a richer flavor.
- Flour: For a gluten-free twist, try using a 1:1 gluten-free flour blend instead of all-purpose flour.
- Filling: Feel free to experiment with other fruit jams, like mango or guava, if you can’t find pineapple jam.
Step-by-step
Step 1: Prepare the Dough
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and granulated sugar until it becomes light and fluffy.
- Mix in the vanilla extract, salt, and flour until fully combined.
- Fold in the sweetened shredded coconut until evenly distributed.
Step 2: Form the Cookies
- Scoop out tablespoon-sized portions of the cookie dough and roll them into balls.
- Place the dough balls on a baking sheet lined with parchment paper, spaced about 2 inches apart.
- Using your thumb (or the back of a teaspoon), create a small indentation in the center of each cookie.
Step 3: Add the Jam
- Spoon pineapple jam or preserves into each indentation, filling it generously.
- Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies turn light golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Success tips
- Temperature: Make sure your butter is at room temperature to ensure it blends well with the sugar.
- Texture: Don’t overmix the dough once you add flour to keep the cookies tender and soft.
- Common Mistakes: Avoid overbaking! Cookies should be light golden on the edges but still soft in the center when you take them out.
How to serve
These cookies are delicious on their own but can also be enhanced with a sprinkle of toasted coconut on top or paired with a scoop of vanilla ice cream. They are perfect for serving at parties, tea gatherings, or just as a sweet treat with your afternoon coffee.
Storage & reheating
Store leftover Hawaiian Pineapple Coconut Thumbprint Cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, they can be frozen for up to three months. To reheat, simply pop them in a warm oven for about 5 minutes to restore their soft texture.
Frequently Asked Questions
Q1: Can I use fresh pineapple instead of jam?
A1: It is best to use pineapple jam or preserves for this recipe, as fresh pineapple will not provide the same consistency or sweetness.
Q2: How can I make these cookies vegan?
A2: Substitute the butter for coconut oil or a vegan butter alternative and use a mass-processed egg replacement.
Q3: Can I make these cookies ahead of time?
A3: Yes! You can prepare the dough and refrigerate it for up to two days before baking.
Nutrition notes / equivalents (optional)
These cookies provide a delightful indulgence with a delightful combination of flavors. Each cookie gets its sweetness from the sugar and the pineapple jam, providing an enjoyable treat without excessive calories, especially when enjoyed in moderation.
Conclusion + CTA
Hawaiian Pineapple Coconut Thumbprint Cookies are not just cookies; they are a delicious escape to sunny islands filled with flavor. Make a batch this week and share them with your loved ones for smiles all around. Try this tropical delight today and see how quickly they become a favorite!
Links to related recipes
Hawaiian Pineapple Coconut Thumbprint Cookies
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened Should be at room temperature
- ½ cup granulated sugar Can substitute with brown sugar for richer flavor
- 2 cups all-purpose flour Can substitute with a gluten-free flour blend
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup sweetened shredded coconut
Filling
- ½ cup pineapple jam or preserves Can substitute with other fruit jams like mango or guava
Instructions
Prepare the Dough
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and granulated sugar until it becomes light and fluffy.
- Mix in the vanilla extract, salt, and flour until fully combined.
- Fold in the sweetened shredded coconut until evenly distributed.
Form the Cookies
- Scoop out tablespoon-sized portions of the cookie dough and roll them into balls.
- Place the dough balls on a baking sheet lined with parchment paper, spaced about 2 inches apart.
- Using your thumb (or the back of a teaspoon), create a small indentation in the center of each cookie.
Add the Jam
- Spoon pineapple jam or preserves into each indentation, filling it generously.
- Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies turn light golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.