Hawaiian Pineapple Coconut Thumbprint Cookies
Indulge in the tropical delight of Hawaiian Pineapple Coconut Thumbprint Cookies, a perfect treat that brings sunshine to your kitchen. These charming cookies feature a buttery base filled with sweet pineapple jam and rolled in shredded coconut for a delightful crunch. Ideal for gatherings, picnics, or a cozy afternoon tea, these cookies are sure to impress with their unique flavors and textures. Whether you’re a seasoned baker or just starting out, this easy recipe will guide you through every step to create these delicious tropical-inspired treats.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 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
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add vanilla extract and salt; mix well. Gradually incorporate all-purpose flour until combined into a soft dough.
- Using a cookie scoop or tablespoon, portion small balls of dough and roll each in shredded coconut until fully coated. Place on the prepared baking sheet with space in between each cookie.
- Create an indentation in each ball using your thumb or the back of a spoon, then fill generously with pineapple jam.
- Bake for 12-15 minutes until lightly golden around the edges. Allow cooling on the baking sheet for a few minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 20mg