Transport your taste buds to a tropical paradise with these Hawaiian pineapple coconut thumbprint cookies. These delightful treats are buttery, coconut-coated, and filled with sweet pineapple jam. They’re perfect for special occasions, holiday cookie trays, or as an everyday indulgence that brings a bit of the islands to your kitchen.
Why You’ll Love This Recipe
- Combines tropical flavors of pineapple and coconut in one bite.
- Buttery, tender cookies with a deliciously chewy texture.
- Easy to make yet look impressive for any occasion.
- Perfect balance of sweetness and tanginess.
- Customizable with different jam fillings or toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Granulated sugar
- Unsalted butter
- Egg yolks
- Vanilla extract
- Sweetened shredded coconut
- Pineapple preserves or jam
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Mix in the egg yolks and vanilla extract until fully combined.
- Gradually add the flour, mixing until a soft dough forms.
- Shape the dough into 1-inch balls. Roll each ball in shredded coconut to coat evenly.
- Place the coconut-coated balls on the prepared baking sheet, spacing them about 2 inches apart.
- Use your thumb or the back of a spoon to create a small indentation in the center of each cookie.
- Fill each indentation with a small amount of pineapple preserves.
- Bake for 12–15 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: Makes about 24 cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Variations
- Mango Filling: Replace pineapple preserves with mango jam for a different tropical twist.
- Lime Zest: Add a hint of lime zest to the dough for a zesty kick.
- Nutty Topping: Sprinkle chopped macadamia nuts on top before baking for added crunch.
- Gluten-Free Version: Use a gluten-free all-purpose flour substitute.
- Chocolate Drizzle: Drizzle melted white or dark chocolate over the cooled cookies for extra decadence.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze baked cookies in a single layer in an airtight container for up to 3 months. Thaw at room temperature before serving.
- Reheating: These cookies are best enjoyed fresh but can be warmed slightly in the microwave for 5–10 seconds if desired.
FAQs
Can I use fresh pineapple instead of preserves?
Yes, you can cook fresh pineapple with sugar to make a jam-like consistency for the filling.
How do I keep the coconut from falling off?
Lightly press the shredded coconut onto the cookie dough balls to help it adhere.
Can I make the dough ahead of time?
Absolutely! Wrap the dough tightly in plastic wrap and refrigerate for up to 2 days before baking.
What if I don’t have pineapple preserves?
You can substitute any fruit jam you like, such as apricot or orange marmalade.
Can I use unsweetened coconut?
Yes, but the cookies will be less sweet. Adjust sugar in the recipe to balance.
Do I need to chill the dough before baking?
Chilling is not necessary, but if the dough feels too soft, refrigerate it for 15 minutes.
How do I prevent the cookies from spreading too much?
Ensure the butter is not overly soft, and chill the dough if necessary.
Can I make these cookies vegan?
Yes, substitute butter with vegan butter and egg yolks with flaxseed meal mixed with water.
Are these cookies suitable for gifting?
Yes! Their unique tropical flavor and beautiful presentation make them a perfect edible gift.
Can I add coconut extract to the dough?
Yes, a small amount of coconut extract can enhance the tropical flavor.
Conclusion
Hawaiian pineapple coconut thumbprint cookies are a delightful way to enjoy tropical flavors in a bite-sized treat. With their buttery base, chewy coconut coating, and luscious pineapple filling, they’re sure to impress at any gathering or as a sweet indulgence at home. Try this recipe and bring a little taste of paradise to your table!
Print
Hawaiian Pineapple Coconut Thumbprint Cookies
- Prep Time: 20 minutes
- Chill Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24 cookies 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Hawaiian-Inspired
Description
These tropical-inspired thumbprint cookies feature a buttery coconut-infused dough with a tangy pineapple jam filling. They’re the perfect treat for anyone craving a taste of paradise!
Ingredients
For the Cookies:
- 1 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 1 large egg yolk (save the white for coating)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 cup sweetened shredded coconut
For the Filling:
- 1/2 cup pineapple jam (store-bought or homemade)
- 1 tsp lime juice (optional, for extra zing)
Instructions
Prepare the Dough:
- Cream the Butter and Sugars:
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg yolk and vanilla extract, mixing until combined.
- Incorporate the Dry Ingredients:
- Gradually add the flour and salt to the butter mixture, mixing until a soft dough forms. Cover and refrigerate the dough for 30 minutes.
Shape and Fill the Cookies:
- Prepare for Baking:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape the Cookies:
- Scoop 1 tablespoon of dough and roll into a ball. Repeat with the remaining dough. Lightly whisk the reserved egg white and roll each dough ball in the egg white, then in the shredded coconut to coat.
- Make Thumbprints:
- Place the coated balls on the prepared baking sheet, spacing them 2 inches apart. Use your thumb or the back of a spoon to press an indentation into the center of each ball.
Bake and Fill:
- Bake the Cookies:
- Bake the cookies for 10 minutes. Remove from the oven, gently press the indentations again to deepen them, and fill each with about 1/2 teaspoon of pineapple jam.
- Finish Baking:
- Return the cookies to the oven and bake for an additional 8-10 minutes, or until the edges are golden and the coconut is toasted.
Cool and Serve:
- Cool the Cookies:
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use mango jam or passion fruit curd for a fun variation.
- Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- For a stronger coconut flavor, add 1/2 tsp coconut extract to the dough.