Easy Hawaiian Pineapple Coconut Thumbprint Cookies Recipe

Introduction

These Easy Hawaiian Pineapple Coconut Thumbprint Cookies combine sweet pineapple jam and toasted coconut for a tropical twist on a classic treat. Soft, buttery, and filled with fruity goodness, they’re perfect for sharing or enjoying with a cup of tea.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup pineapple jam or preserves
• 1 cup shredded coconut, toasted

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Step 3: Add the egg and vanilla extract, mixing until well combined.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. Step 5: Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use your thumb or a small spoon to create an indentation in the center of each cookie.
6. Step 6: Fill each indentation with a small amount of pineapple jam.
7. Step 7: Sprinkle the tops of the cookies with toasted coconut.
8. Step 8: Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• If you don’t have pineapple jam, you can use any fruit preserves or jam of your choice.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can refrigerate the cookies for up to 1 week. Reheat gently in a microwave or enjoy them cold as a sweet snack.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Just let it sit at room temperature for a few minutes before shaping and baking.

How do I toast shredded coconut?

Spread the shredded coconut evenly on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden and fragrant. Watch carefully to prevent burning.

Easy Hawaiian Pineapple Coconut Thumbprint Cookies Recipe

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★★★★★

4.6 from 65 reviews

Delightfully sweet and tropical, these Easy Hawaiian Pineapple Coconut Thumbprint Cookies combine buttery cookie dough with tangy pineapple jam and toasted coconut for a perfect bite-sized treat. Ideal for any occasion, these cookies are simple to make and promise a chewy, fruity, and coconutty flavor that’s irresistible.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Hawaiian

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt

Filling and Topping

• 1/2 cup pineapple jam or preserves
• 1 cup shredded coconut, toasted

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
3. Add Wet Ingredients: Mix in the egg and vanilla extract until fully combined, ensuring the dough has a smooth consistency.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
5. Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing gently until a cohesive dough forms without overmixing to keep cookies tender.
6. Shape Cookies: Roll the dough into 1-inch balls and place them evenly on the prepared baking sheet. Use your thumb or a small spoon to create an indentation in the center of each ball to hold the jam filling.
7. Fill with Jam: Spoon a small amount of pineapple jam into each indentation, being careful not to overfill to avoid spillage while baking.
8. Add Toasted Coconut: Sprinkle the tops of the cookies generously with toasted shredded coconut to add crunchy texture and enhance the tropical flavor profile.
9. Bake: Bake in the preheated oven for 10-12 minutes or until the edges of the cookies turn lightly golden, indicating they are perfectly cooked.
10. Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing breaking and ensuring they set properly.

Notes

• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend to make the recipe suitable for those with gluten sensitivities.
• If pineapple jam is unavailable, feel free to replace it with any other fruit preserves or jam of your choice to customize the flavor.
• Store the cookies in an airtight container at room temperature to maintain freshness for up to 5 days.

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