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.
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
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges just begin to turn a light golden color.
- 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
