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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.

Ingredients

Scale

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

Find it online: https://hannahdelgado.com/easy-hawaiian-pineapple-coconut-thumbprint-cookies-recipe/