Hawaiian Pineapple Coconut Thumbprint Cookies

By Lily | Last modified on Dec 17, 2025

Featured in: Desserts

Transport yourself to a tropical paradise with every bite of these Hawaiian Pineapple Coconut Thumbprint Cookies. The chewy, buttery cookie base pairs beautifully with the sweet and tangy pineapple jam, while the toasted coconut adds a delightfully crunchy texture. Perfect for summer gatherings or anytime you want a little island escape.

These cookies are simple to make yet packed with vibrant flavors that celebrate the essence of Hawaii. Whether you’re an experienced baker or just starting out, this recipe offers an easy, satisfying way to bring sunshine to your kitchen.

Why You’ll Love This Recipe

The tropical combination of pineapple and coconut delivers a refreshing twist on classic thumbprint cookies.
Soft, buttery dough that melts in your mouth with every bite.
Toasted shredded coconut on top adds a delightful crunch and enhanced flavor.
Quick and easy to prepare, perfect for both beginners and advanced bakers.

Ingredients

Unsalted butter: 1 cup softened to room temperature to ensure smooth, creamy dough texture.
Granulated sugar: 1/2 cup provides sweetness and helps create a light crumb.
Brown sugar: 1/2 cup adds moisture and a subtle caramel flavor to the cookies.
Large egg: 1 egg binds the dough and helps leaven for a tender cookie.
Vanilla extract: 1 teaspoon enhances the overall flavor with warm, sweet notes.
All-purpose flour: 2 1/4 cups for structure and proper cookie consistency.
Baking powder: 1/2 teaspoon a leavening agent that gives a slight rise and fluffiness.
Salt: 1/4 teaspoon balances the sweetness and enhances flavors.
Pineapple jam or preserves: 1/2 cup for tropical sweetness and a luscious filling inside each cookie.
Shredded coconut: 1 cup toasted to golden perfection adds texture and a rich coconut aroma.

Instructions

Preheat Oven and Prepare Baking Sheet: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and helps cookies bake evenly.
Cream Butter and Sugars: In a large mixing bowl, beat softened butter with granulated sugar and brown sugar until the mixture is light, fluffy, and pale in color. This aerates the dough, creating tender cookies with great texture.
Add Egg and Vanilla: Mix in the egg and vanilla extract until fully combined to incorporate moisture and enrich the flavor profile.
Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute leavening and salt. Gradually add the dry ingredients into the wet mixture, stirring until a soft dough forms. Avoid overmixing for tender results.
Shape the Cookies: Roll the dough into 1-inch balls and place them evenly spaced on the prepared baking sheet. Use your thumb or a small spoon to gently press an indentation in the center of each ball. This creates space to hold the jam filling.
Fill with Pineapple Jam: Carefully spoon a small amount of pineapple jam into each indentation, being careful not to overfill to prevent spilling during baking.
Add Toasted Coconut: Sprinkle the tops of the cookies generously with toasted shredded coconut, which adds a crunchy texture and nutty flavor complementing the pineapple perfectly.
Bake and Cool: Bake the cookies for 10-12 minutes, or until the edges turn lightly golden. After baking, allow cookies to rest on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely. This prevents them from breaking apart.

You Must Know

You can easily make these cookies gluten-free by substituting all-purpose flour with a gluten-free blend suitable for baking.
If pineapple jam isn’t available, any fruit preserve or jam, like apricot or raspberry, works beautifully as a tasty alternative.
To toast coconut, spread it evenly on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally to avoid burning.

Storage Tips

Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months and thaw before serving.

Serving Suggestions

Enjoy these tropical thumbprint cookies alongside a cup of tea or coffee for a relaxing treat. They also make a festive addition to holiday cookie trays or summer parties.

Professional Tips

Chilling the dough for 30 minutes before rolling can help prevent cookies from spreading too much during baking.
Use a melon baller or small cookie scoop to create consistent dough balls for uniform baking.
When filling cookies, avoid overfilling with jam to prevent bubbling over and messy cookies.

FAQs

Can I use fresh pineapple instead of jam?: Fresh pineapple is too moist and won’t hold shape well in the thumbprint indentation. Jam is recommended for best results.
How do I toast shredded coconut evenly?: Spread coconut in a thin, even layer on a baking sheet and toast in a preheated oven at 350°F, stirring every 2 minutes until golden brown.
Can these cookies be made dairy-free?: Yes, substitute the unsalted butter with a dairy-free margarine or coconut oil, though texture and flavor may slightly vary.
What’s the best way to prevent cookies from spreading too much?: Make sure your butter is softened but not melted, and chilling the dough before baking helps maintain cookie shape.
Can I use homemade pineapple jam?: Absolutely! Homemade pineapple jam adds a fresh burst of flavor and works beautifully for these cookies.
How long do these cookies stay fresh?: Stored properly in an airtight container, these cookies remain fresh for up to 5 days at room temperature.
How can I make these cookies more festive?: Try drizzling melted white or dark chocolate over the cooled cookies, or sprinkle colored sanding sugar on top before baking.