Hawaiian Pineapple Coconut Thumbprint Cookies
These delightful treats bring a taste of the tropics to your kitchen with luscious pineapple jam and sweet shredded coconut, perfect for parties or a fun afternoon snack.
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.
Notes
Store leftover cookies in an airtight container at room temperature for up to a week. Can be frozen for up to three months. Reheat by popping them in a warm oven for about 5 minutes.
