Description
These Hawaiian Pineapple Coconut Thumbprint Cookies bring a tropical twist to classic thumbprint cookies! With a buttery coconut-infused dough and a sweet pineapple filling, they’re perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp salt
- ¾ cup shredded coconut (sweetened or unsweetened)
- ½ cup pineapple preserves or jam
- 1 tbsp cornstarch (optional, for thickening)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar together until light and fluffy. Mix in egg yolk and vanilla.
- Add flour and salt, mixing until dough forms. Stir in shredded coconut.
- Roll dough into 1-inch balls and place on the baking sheet. Press a thumbprint into each.
- Mix pineapple preserves with cornstarch (if needed), then spoon a small amount into each indentation.
- Bake for 12-15 minutes or until golden brown. Cool before serving.
Notes
- Toast the coconut for a nuttier flavor.
- Substitute pineapple jam with mango or passionfruit for variety.
- Drizzle with white chocolate for extra sweetness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 120
- Sodium: 50mg
- Carbohydrates: 14g
- Protein: 1g