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
Units
Scale
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.