Hawaiian Pineapple Coconut Thumbprint Cookies bring tropical flavors to your cookie tray. These delightful cookies feature a buttery shortbread base, sweet pineapple preserves, and a toasted coconut coating for the perfect balance of texture and flavor.
Why You’ll Love This Recipe
- Combines tropical flavors for a unique cookie experience.
- Easy to make with pantry-friendly ingredients.
- Perfect for holidays, parties, or as an everyday treat.
- Versatile recipe with options for customization.
- Freezer-friendly for make-ahead convenience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter
- Granulated sugar
- Egg yolks
- Vanilla extract
- All-purpose flour
- Salt
- Sweetened shredded coconut
- Pineapple preserves
Directions
- Preheat the oven to 350°F (175°C) and line baking sheets 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 well combined.
- Gradually add the flour and salt, mixing just until the dough forms.
- Roll the dough into 1-inch balls, then roll each ball in the shredded coconut.
- Place the coconut-coated balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Use your thumb or the back of a spoon to make an indentation in the center of each ball.
- 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 a few minutes before transferring to a wire rack to cool completely.
Servings and Timing
- Servings: Makes about 24 cookies
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Variations
- Different Jams:Â Substitute pineapple preserves with guava, mango, or apricot jam for a unique twist.
- Coconut-Free:Â Skip the shredded coconut for a plain thumbprint cookie.
- Gluten-Free:Â Use a gluten-free all-purpose flour blend to accommodate dietary needs.
- Drizzle Option:Â Drizzle cooled cookies with white or dark chocolate for added decadence.
- Nutty Coating:Â Mix chopped macadamia nuts into the shredded coconut for extra texture.
Storage/Reheating
- Room Temperature:Â Store in an airtight container for up to 5 days.
- Refrigerator:Â Extend shelf life by storing in the fridge for up to 7 days.
- Freezer:Â Freeze in a single layer in an airtight container for up to 3 months. Thaw at room temperature before serving.
FAQs
How do I prevent the cookies from spreading too much?
Ensure your dough is properly chilled before rolling and baking.
Can I use unsweetened coconut?
Yes, but the cookies will be less sweet. Adjust the sugar in the recipe if desired.
Can I make these cookies vegan?
Substitute butter with a plant-based alternative and use a flax egg in place of egg yolks.
What if I don’t have pineapple preserves?
You can use any fruit preserve or jam of your choice.
How can I make the coconut stick better to the cookies?
Lightly beat the egg whites and dip the dough balls in them before rolling in coconut.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 2 days or freeze it for longer storage.
Are these cookies suitable for gifting?
Absolutely! Package them in a decorative tin or box for a lovely homemade gift.
Can I double the recipe?
Yes, the recipe scales well. Just ensure you have enough baking sheets and oven space.
Why are my cookies crumbly?
Overmixing or using too much flour can cause dryness. Measure flour accurately.
Do I have to toast the coconut?
Toasting the coconut is optional but enhances the flavor and texture.
Conclusion
Hawaiian Pineapple Coconut Thumbprint Cookies are a delightful treat that capture the essence of the tropics in every bite. With their buttery shortbread, sweet pineapple filling, and chewy coconut, they’re sure to impress at any occasion. Whether you stick to the classic recipe or try a fun variation, these cookies are guaranteed to become a favorite!
PrintHawaiian Pineapple Coconut Thumbprint Cookies
Hawaiian Pineapple Coconut Thumbprint Cookies are a delightful treat that combines the tropical flavors of pineapple and coconut in a buttery, melt-in-your-mouth cookie. Here’s how you can make them at home:
Ingredients
For the Filling:
- ½ cup pineapple preserves
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
For the Cookies:
- 1 large egg, mixed with 1½ teaspoons water (for egg wash)
- 1Âľ cups (150g) shredded sweetened coconut
- 1 cup (226g) unsalted butter, cold and diced into small cubes
- â…” cup (140g) granulated sugar
- ½ teaspoon salt
- 1 tablespoon coconut extract
- 2 cups (284g) all-purpose flour
Instructions
- Prepare the Filling:
- In a small bowl, combine the pineapple preserves, lemon zest, and lemon juice. Mix well and set aside.
- Prepare the Egg Wash and Coconut Coating:
- In another small bowl, whisk together the egg and water until well blended.
- Place the shredded coconut in a separate bowl.
- Make the Cookie Dough:
- In a large mixing bowl, using an electric mixer fitted with the paddle attachment, cream together the cold, diced butter, granulated sugar, and salt until combined.
- Mix in the coconut extract.
- Gradually add the all-purpose flour and mix until the dough comes together.
- Shape and Coat the Cookies:
- Preheat your oven to 350°F (175°C). Lightly butter a rimmed baking sheet or line it with parchment paper.
- Scoop out 1 tablespoon of dough and shape it into a ball.
- Dip each dough ball into the egg wash, then roll it in the shredded coconut, pressing gently to ensure the coconut adheres well.
- Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Create Indentations and Fill:
- Using your thumb or the back of a teaspoon, make an indentation in the center of each cookie.
- Fill each indentation with approximately ½ teaspoon of the pineapple preserve mixture.
- Chill the Cookies:
- Transfer the baking sheet to the freezer for 10 minutes, or refrigerate for 30 minutes, to help the cookies maintain their shape during baking.
- Bake:
- Remove the cookies from the freezer or refrigerator and bake in the preheated oven for 17–19 minutes, or until the coconut is golden brown on the edges.
- Cool and Serve:
- Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Once cooled, enjoy these tropical delights!
Notes
- Ensure the pineapple preserves are at room temperature for easier mixing and filling.
- Chilling the cookies before baking helps them retain their shape and prevents excessive spreading.
- Store the cooled cookies in an airtight container at room temperature for up to a week.