Name: Hawaiian Pineapple Coconut Thumbprint Cookies Recipe
Prep time: 15 min
Cook time: PT-490056H10M45S
Total time: PT-490056H10M45S
Cuisine: Hawaiian
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, plus extra for rolling; 1/2 cup pineapple jam or preserves (preferably thick consistency)

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Introduction

These Hawaiian Pineapple Coconut Thumbprint Cookies are a delightful tropical treat featuring a buttery cookie base, a sweet pineapple jam center, and a coconut coating. Perfectly balancing sweet and tangy flavors, they bring a taste of the islands right to your kitchen.

A close-up of a stack of five round cookies on a white marbled surface, each cookie has a soft, crumbly texture with shredded coconut sprinkled on top and around the edges. The cookies are pale yellow with a golden center filled with shiny, smooth yellow jam or jelly. The stack is neat, showing the thickness and texture of each cookie clearly. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a large bowl, cream together the softened butter and sugar until light and fluffy. Mix in the vanilla extract.
Step 3: Gradually add the flour and salt, stirring until the dough comes together.
Step 4: Shape the dough into 1-inch balls. Roll each ball in the shredded coconut to coat completely.
Step 5: Place the coated dough balls on the prepared baking sheets. Use your thumb to press an indentation in the center of each cookie.
Step 6: Spoon about 1/2 teaspoon of pineapple jam into each indentation, being careful not to overfill.
Step 7: Bake for 12-15 minutes, or until the edges are lightly golden. Let the cookies cool on a wire rack before serving.

Tips & Variations

Chill the dough for at least 30 minutes before shaping to help the cookies hold their shape during baking.
For extra coconut flavor, lightly toast the shredded coconut before using it to coat the dough balls.
Try substituting the pineapple jam with spiced mango jam or add a sprinkle of flaky sea salt on top for added depth.
Use coconut oil instead of butter in the dough for a richer coconut taste.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them for up to 2 weeks or freeze for up to 3 months. When reheating, let them come to room temperature or warm gently in a low oven to maintain texture.

How to Serve

A stack of five round thumbprint cookies is shown, each cookie having a pale yellow color with a soft, crumbly texture. Each cookie is sprinkled with white shredded coconut on the surface. The top cookie has a central dollop of bright yellow, glossy jam filling, which looks smooth and slightly translucent. The cookies are arranged directly on a white marbled surface, with the edges of the cookies slightly browned, showing a gentle crispness. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned for the thumbprint cookies?

Yes, but fresh pineapple needs to be finely diced and well drained to avoid adding excess moisture. Using canned crushed pineapple (drained) provides a more consistent texture and is recommended for best results.

How do you prevent the cookies from spreading too much while baking?

Chill the dough for at least 30 minutes before baking and use a cool baking sheet. This helps the cookies maintain their shape and prevents excessive spreading.