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Hawaiian Pineapple Coconut Thumbprint Cookies

Bright and cheery thumbprint cookies filled with pineapple jam and coated in shredded coconut, bursting with tropical flavor.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Hawaiian, Tropical
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted butter (softened) Softened for easy mixing
  • 1 cup White sugar
  • 2 large Egg yolks Save the whites for an omelette
  • 1 teaspoon Vanilla extract Use real vanilla extract for best flavor
  • 2 cups All-purpose flour
  • 1/4 teaspoon Salt
  • 2 cups Sweetened shredded coconut For rolling the cookie dough
  • 1/2 cup Pineapple jam Or pineapple preserves, avoid those with extra sugar

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, cream the softened butter with the sugar until fluffy.
  3. Add the egg yolks and vanilla extract, mixing well.
  4. Gradually mix in the flour and salt until the dough is thick.
  5. Scoop out small balls of dough and roll them in the shredded coconut until coated.
  6. Place the balls on a cookie sheet and make a small well in the center using your thumb or a spoon.
  7. Fill each well with a small spoonful of pineapple jam.
Baking
  1. Bake in the preheated oven for 13-15 minutes, or until the coconut is golden.
  2. Let cool slightly before serving, but not too long!

Notes

For varied flavors, substitute pineapple jam with apricot jam, mango preserves, or passionfruit. Chill the dough before baking if it spreads too much. Store airtight for about 4 days and can freeze dough for quick baking later.