Go Back
Hawaiian Pineapple Coconut Thumbprint Cookies

Hawaiian Pineapple Coconut Thumbprint Cookies

These tropical thumbprint cookies combine a buttery base with a pineapple filling, rolled in toasted coconut for a deliciously sweet treat.
Print Recipe Pin Recipe
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 cookie base
  • 1 cup unsalted butter, softened Make sure it is softened, not melted.
  • 1 cup granulated sugar
  • 2 cups all-purpose flour Measure properly to avoid excess.
  • 1/2 cup sweetened shredded coconut Toasted is best.
  • 1/2 teaspoon lime zest Optional for added brightness.
  • 1/4 teaspoon salt A tiny pinch enhances flavors.
  • 1 teaspoon vanilla extract Enhances the cookie flavor.
For the filling
  • 1/2 cup pineapple jam Thick jam for best results.
For the topping
  • 1/2 cup toasted shredded coconut Toast for maximum flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, cream together the softened butter and granulated sugar until fluffy.
  3. Add in the vanilla extract, salt, and lime zest and mix well.
  4. Gradually add the flour and shredded coconut; mix until combined.
  5. Chill the dough in the refrigerator for 10-15 minutes.
Baking
  1. Roll the chilled dough into small balls (about 1 inch in diameter).
  2. Place the dough balls on a baking sheet lined with parchment paper.
  3. Make indents in the center of each dough ball using your thumb.
  4. Fill each indent with pineapple jam.
  5. Roll the edges of each cookie in toasted coconut.
  6. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
  7. If necessary, gently press the indent again while warm.

Notes

Store in an airtight container. Best enjoyed within 3-4 days. Can be refrigerated for up to a week or frozen unfilled for best texture.