Hawaiian Pineapple Coconut Thumbprint Cookies
Delight in chewy thumbprint cookies filled with sweet pineapple jam and topped with toasted coconut, offering a tropical, easy-to-make treat perfect for any occasion.
Equipment
- 1 baking sheet
- 1 Mixing bowls
- 1 electric mixer
- 1 small spoon or melon baller
- 1 parchment paper
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup pineapple jam or preserves
- 1 cup shredded coconut toasted
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk the flour, baking powder, and salt; gradually add to the wet ingredients and mix until dough forms.
- Form the dough into 1-inch balls and place on the prepared baking sheet, creating an indentation in the center of each cookie.
- Fill each indentation with pineapple jam.
- Sprinkle toasted shredded coconut over the tops of the cookies.
- Bake for 10 to 12 minutes until edges are lightly golden; cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
- Use gluten-free flour for a gluten-free version.
- Substitute pineapple jam with any fruit preserves as desired.
- Store cookies in an airtight container for up to 5 days.