Hawaiian 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
Scale
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)
- 1¾ 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.