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 bursting with flavor, they’re perfect for any occasion or a simple homemade snack.

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 softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
3. Step 3: Add the egg and vanilla extract, mixing well until fully combined.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet ingredients and mix until dough forms.
5. Step 5: Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them evenly.
6. Step 6: Use your thumb or a small spoon to create an indentation in the center of each cookie ball.
7. Step 7: Fill each indentation with a small spoonful of pineapple jam or preserves.
8. Step 8: Sprinkle the tops of the cookies with toasted shredded coconut.
9. Step 9: Bake for 10-12 minutes, or until the edges turn lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra coconut flavor, mix some shredded coconut into the dough before shaping.
• Substitute pineapple jam with mango or passion fruit preserves for a different tropical twist.
• Use sweetened or unsweetened shredded coconut according to your taste preference.
• To toast coconut evenly, spread it on a baking sheet and bake at 350°F for 5-7 minutes, stirring halfway through.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months; thaw at room temperature before serving. Reheat slightly in a low oven for a warm, fresh-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pineapple jam for this recipe?

Yes, just make sure to thaw it completely and drain any excess liquid to avoid soggy cookies.

How do I prevent the jam from leaking during baking?

Make a deep enough indentation for the jam and avoid overfilling. Using a slightly thicker jam or preserves helps keep it in place better.

Easy Hawaiian Pineapple Coconut Thumbprint Cookies Recipe

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★★★★★

4.6 from 76 reviews

• Author: Mariam
• Total Time: 27 minutes
• Yield: 24 cookies 1x

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Description

Delight in these Easy Hawaiian Pineapple Coconut Thumbprint Cookies, featuring a buttery soft cookie base with a sweet pineapple jam center and a crunchy toasted coconut topping. Perfectly balanced and simple to make, these cookies bring a tropical twist to your baking repertoire.

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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

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Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
2. Cream butter and sugars: In a large mixing bowl, use a mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, ensuring the sugars are well incorporated for a tender cookie.
3. Add egg and vanilla: Beat in the large egg and vanilla extract until fully blended with the creamed mixture, which helps to bind the dough and add flavor.
4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening and seasoning throughout the dough.
5. Mix dry into wet: Gradually add the dry ingredients to the wet ingredients, mixing gently until a cohesive dough forms, being careful not to overmix to keep cookies tender.
6. Form cookie balls and shape indentations: Roll the dough into 1-inch balls and place them spaced evenly on the prepared baking sheet. Press your thumb or a small spoon into the center of each ball to create a well for the filling.
7. Fill and top cookies: Spoon a small amount of pineapple jam into each indentation, then generously sprinkle toasted shredded coconut over the tops, adding a tropical crunch.
8. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges just begin to turn a light golden color.
9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.

Notes

• Make sure the butter is softened to room temperature for easier creaming with sugars.
• To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F for 5-7 minutes or until golden, stirring occasionally.
• If pineapple jam is too runny, strain excess syrup to avoid soggy cookies.
• Store cookies in an airtight container at room temperature for up to 5 days.
• Cookie dough can be chilled for 30 minutes before rolling to make shaping easier.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Hawaiian

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