Ever find yourself wishing the cookie jar had something a little brighter? Hawaiian Pineapple Coconut Thumbprint Cookies are the answer to that boring cookie rut. Honestly, I stumbled onto these little gems one rainy Sunday when my beach plans crashed and burned, and—wow—now my friends don’t let me show up to a party without ‘em. They’ve got a chewy coconut bite, jam center bursting with pineapple sunshine, and, okay, my kitchen always smells like a five-star spa. Bet you can’t eat just one.
The Story Behind This Recipe
I’m Alexandraa, the cook behind this Hawaiian Pineapple Coconut Thumbprint Cookies. On a rainy weekend, I dialed in the flavors so it’s approachable and full of cozy vibes. Ever find yourself wishing the cookie jar had something a little brighter? Hawaiian Pineapple Coconut Thumbprint Cookies are the answer to that boring cookie rut. Honestly,…
Thumbprint Cookies with Pineapple Jam and Coconut!
So, what’s so wild about thumbprint cookies, right? Most folks do raspberry or something red and old-school, but using pineapple jam with a heap of coconut gives these a real Hawaiian twist. I actually started making these after trying a coconut chewies recipe from a blog (here’s the one that inspired me: coconut chewies, in case you love coconut like I do). The trick? Rolling the dough in shredded coconut before baking. It toasts up golden and you get a little crunch on the outside, perfectly soft in the middle.
They’re basically sunshine in cookie form. My neighbor still asks if I’m hiding a little jar of jam in the back of my fridge just for these guys. Spoiler: I am.
I brought these cookies to my aunt’s BBQ, and nobody stopped at just one. Chocolate chip who? Seriously. Already had three people ask for the recipe. – Brianne P.
Ingredients Needed for These Cookies
If you’re new to thumbprint baking, don’t sweat it. You won’t need anything fancy, and I’ll bet you have most of this stuff lying around.
- Unsalted butter (softened, it’s your friend here)
- White sugar
- Egg yolks (just the yolks, save the whites for an omelette)
- Vanilla extract (I go big—always use real, not that fake stuff)
- All-purpose flour
- Salt
- Sweetened shredded coconut
- Pineapple jam (or pineapple preserves, same deal, just try not to get stuff with weird extra sugar)
Seriously, that’s about it. Nothing in here you can’t grab from your regular pantry trip, right? 
How to Make These Thumbprint Cookies
First things first—you need your butter a little soft but not soupy. Cream it up with the sugar till it’s looking fluffy. Add in your egg yolks and a splash of vanilla. Mix that up, then slowly work in your flour and salt. The dough gets thick, but that’s normal.
Now, scoop out little dough balls. Roll each one in shredded coconut until it looks, well, fuzzy (kids love this part, honestly). Place them on your cookie sheet. Gently press your thumb or a small spoon into the center to make a little well. Drop a small spoonful of pineapple jam right smack in the middle of each cookie.
Bake till the coconut gets golden. Usually takes 13-15 minutes in a preheated oven (350°F). Try not to eat them straight from the tray. They’re hot. I learned that the hard way.
If you want more cookie inspo, you can also try out these seriously good double chocolate snowball cookies.
Can I Substitute Another Flavor of Jam?
Totally. I mean, not everyone is a pineapple freak like me (can’t relate, but hey). If your store doesn’t stock pineapple jam, or you wanna turn up the variety, try:
- Apricot jam for a gentle tart kick.
- Mango preserves for a tropical upgrade.
- Passionfruit if you’re feelin’ fancy.
Other than that, don’t let anyone gatekeep your thumbprint decisions. What’s cool is you could literally make one tray and do each row a different flavor. Imagine bringing that to the neighborhood potluck. Basically, a cookie box tour of the tropics.
More Thumbprint Cookie Recipes to Try!
If the Hawaiian Pineapple Coconut Thumbprint Cookies grab you (trust me, they will), there’s a whole world of cookie adventures waiting. Think buttery, jam-filled centers with different twists, all using this same basic blueprint.
I’ve gone down the rabbit hole trying other combos, like scrumptious carrot cake cookies for something seriously unexpected, or pineapple caramel heaven cake in small cookie form (don’t knock it till you try, the recipe is here: pineapple caramel heaven cake). Thumbprints make an easy canvas for whatever jam or filling you’re bold enough to scoop in there.
Don’t be shy—mix up the coconut with some chopped macadamias if you’re feeling spendy. Or even tart lemon curd if you’re having a zesty day.
Common Questions
Why are my cookies spreading too much?
Chill your dough before baking. If it’s super soft, the cookies just sort of melt into sad pancakes.
Is there a trick for getting the “thumbprint” right?
Use your thumb, but a rounded teaspoon or the back of your measuring spoon works great for neat little wells.
Do I have to use sweetened coconut?
Sweetened has more chew and color, but unsweetened will work if you want to cut sweetness. You do you.
How long do these keep?
Airtight for about 4 days—they never last that long around here though.
Can I freeze the dough?
Yep. Freeze the rolled balls before you add jam for quick-bake cookies on demand. Game changer for surprise guests.
Bake Some Sunshine in Your Day
Alright, if you’re craving something different but not too complicated, give Hawaiian Pineapple Coconut Thumbprint Cookies a shot. They’re easy, instantly festive, and—honestly—they taste even better next to something savory like this hawaiian chicken sheet pan meal. Still not convinced? Check out this pro take at Pineapple Coconut Thumbprint Cookies – Cooking Classy, or bring in a whole cookie platter and see who can resist. Next time you’re reaching for plain old chocolate chip cookies, go tropical—trust me, your taste buds will thank you.
Hawaiian Pineapple Coconut Thumbprint Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream the softened butter with the sugar until fluffy.
- Add the egg yolks and vanilla extract, mixing well.
- Gradually mix in the flour and salt until the dough is thick.
- Scoop out small balls of dough and roll them in the shredded coconut until coated.
- Place the balls on a cookie sheet and make a small well in the center using your thumb or a spoon.
- Fill each well with a small spoonful of pineapple jam.
- Bake in the preheated oven for 13-15 minutes, or until the coconut is golden.
- Let cool slightly before serving, but not too long!
