Easy Hawaiian Pineapple Coconut Thumbprint Cookies Recipe

Introduction

These Easy Hawaiian Pineapple Coconut Thumbprint Cookies bring a tropical twist to a classic treat. Soft, buttery cookies coated in shredded coconut and filled with sweet pineapple jam are perfect for any occasion and ready in just 30 minutes.

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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
2. Step 2: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Then mix in the vanilla extract.
3. Step 3: Gradually add the all-purpose flour and salt to the butter mixture, stirring until the dough comes together.
4. Step 4: Shape the dough into 1-inch balls. Roll each ball in the sweetened shredded coconut until fully coated.
5. Step 5: Place the coated dough balls on the prepared baking sheets. Using your thumb, gently press an indentation into the center of each cookie.
6. Step 6: Fill each indentation with about 1/2 teaspoon of pineapple jam or preserves.
7. Step 7: Bake the cookies for 12 to 15 minutes until the edges are lightly golden. Remove from the oven and allow cookies to cool on wire racks before serving.

Tips & Variations

• For extra flavor, toast the shredded coconut lightly before rolling the dough balls in it.
• Try using different fruit preserves like apricot or raspberry for a new twist.
• If you prefer a healthier option, substitute half of the all-purpose flour with whole wheat flour.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed container for up to three months. To reheat, bring to room temperature or warm gently in the oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of jam?

Fresh pineapple is much juicier, which can affect the texture of the cookies. It’s best to use pineapple jam or preserves for the right consistency and flavor.

What if I don’t have shredded coconut?

You can substitute with desiccated coconut or even finely chopped nuts for a different texture, though it will change the traditional flavor slightly.

Easy Hawaiian Pineapple Coconut Thumbprint Cookies Recipe

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4.5 from 302 reviews

These Easy Hawaiian Pineapple Coconut Thumbprint Cookies are a delightful tropical treat combining a buttery crust rolled in sweet shredded coconut and filled with luscious pineapple jam. Perfect for a quick dessert or snack, they come together in just 30 minutes and bring a taste of the islands to your kitchen.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Hawaiian

Ingredients

Scale 1x2x3x

For the Cookie Dough:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Coating and Filling:

• 1 cup sweetened shredded coconut
• 1/2 cup pineapple jam or preserves

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and for easy cleanup.
2. Cream Butter and Sugar: In a large bowl, beat together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This ensures a tender, airy cookie base.
3. Add Vanilla Extract: Mix in the vanilla extract to infuse the dough with warm, aromatic flavor.
4. Combine Dry Ingredients: Gradually add the all-purpose flour and salt to the butter mixture, mixing gently until the dough forms and holds together without being crumbly.
5. Form Dough Balls and Coat: Shape the dough into 1-inch balls. Then, roll each ball in the sweetened shredded coconut, coating the exterior evenly for a tropical texture and flavor.
6. Shape and Fill Cookies: Place the coconut-coated dough balls onto the prepared baking sheets. Use your thumb to gently press an indentation into the center of each ball, creating a well for the jam.
7. Add Pineapple Jam: Fill each indentation with about 1/2 teaspoon of pineapple jam or preserves, distributing the jam evenly among the cookies.
8. Bake: Bake the cookies for 12-15 minutes, or until the edges turn a light golden brown, indicating the cookies are perfectly cooked.
9. Cool Before Serving: Allow the cookies to cool completely on wire racks. This step helps them set and makes them easier to handle and enjoy.

Notes

• Ensure the butter is softened, not melted, for the best texture.
• You can substitute pineapple jam with other tropical jams like mango or passion fruit for variation.
• For a gluten-free option, use a certified gluten-free all-purpose flour blend.
• Store cookies in an airtight container at room temperature for up to a week.
• These cookies can also be frozen before baking for up to 2 months; bake directly from frozen adding a couple extra minutes to the bake time.

Keywords: Hawaiian cookies, pineapple jam cookies, coconut thumbprint cookies, tropical cookies, easy cookie recipe, quick dessert