Description
Delicious tropical-inspired thumbprint cookies with a tender buttery crust, sweet pineapple jam filling, and a crunchy coconut coating. These Hawaiian Pineapple Coconut Thumbprint Cookies deliver a perfect balance of sweet and tangy flavors with a delightful texture contrast, evoking the spirit of the islands in every bite.
Ingredients
Scale
For the Crust:
- 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)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and promote even baking.
- Cream Butter and Sugar: In a large bowl, use a hand or stand mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes. This process incorporates air for tender cookies.
- Add Vanilla Extract: Mix in the vanilla extract to the creamed butter and sugar until combined for added flavor.
- Combine Dry Ingredients: Gradually add the all-purpose flour and salt into the wet mixture, mixing gently until the dough comes together. Avoid overmixing to keep cookies tender.
- Form Dough Balls and Coat in Coconut: Shape the dough into 1-inch balls. Roll each ball evenly in the shredded sweetened coconut to coat the exterior, adding a tropical crunch.
- Shape Cookies on Baking Sheet: Place the coconut-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Use your thumb or the back of a spoon to make an indentation in the center of each ball.
- Fill with Pineapple Jam: Spoon approximately 1/2 teaspoon of thick pineapple jam into each indentation to create the thumbprint filling without overfilling to avoid spills while baking.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies turn lightly golden and the jam is set.
- Cool Cookies: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. This prevents breaking and helps the cookies set perfectly.
Notes
- Chilling the dough for at least 30 minutes before baking helps cookies hold their shape and prevents spreading.
- Use thick pineapple jam or simmer store-bought jam briefly to thicken, preventing leakage during baking.
- For enhanced flavor, lightly toast shredded coconut before using it in the dough and for coating.
- Do not overmix dough to avoid tough cookies; stop mixing as soon as flour is incorporated.
- Store cookies in an airtight container at room temperature for up to 5 days, or refrigerate/freeze for longer freshness.
- For a dairy-free version, substitute butter with coconut oil and use a gluten-free flour blend if desired.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Hawaiian, American
Keywords: Hawaiian cookies, thumbprint cookies, pineapple jam cookies, coconut cookies, tropical desserts, baking with coconut, easy cookie recipe, holiday cookies
