Description
Sweet Hawaiian pineapple coconut thumbprint cookies blend tropical paradise with classic cookie comfort. Buttery shortbread meets tangy pineapple preserves, creating a delightful treat you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup unsalted butter (softened)
- 1 cup sweetened shredded coconut
Sugars and Binding Ingredients:
- ½ cup granulated sugar
- ¼ cup light brown sugar (packed)
- 1 large egg yolk
- 1 teaspoon vanilla extract
Finishing Ingredients:
- ½ cup pineapple jam (store-bought or homemade)
- ¼ teaspoon salt
- 1 teaspoon lime juice (optional, for extra zing)
- 1 egg white (for coating)
Instructions
- Whip softened butter with granulated and brown sugars until achieving a cloud-like, airy texture, creating a smooth base for the cookie dough.
- Introduce egg yolk and vanilla extract, gently blending until the mixture becomes uniformly incorporated and glossy.
- Sift flour and salt into the buttery mixture, folding carefully to prevent overmixing and maintain a delicate, tender cookie consistency.
- Wrap the nascent dough in plastic film, allowing it to rest and chill in the refrigerator, which helps solidify the fats and intensify the flavor profile.
- Preheat the oven, creating an ideal baking environment with consistent warmth for perfect cookie transformation.
- Shape chilled dough into compact spheres, arranging them methodically on a parchment-lined baking sheet with precise spacing.
- Using a thumb or rounded utensil, craft gentle indentations in each cookie’s center, forming perfect receptacles for the tropical filling.
- Spoon vibrant pineapple preserves and toasted coconut flakes into the cookie’s carefully crafted wells, ensuring even distribution.
- Transfer the adorned cookies into the preheated oven, allowing them to bake until edges turn a delicate golden brown and surfaces become lightly crisp.
- Remove from oven and permit cookies to cool on the baking sheet momentarily before transferring to a wire rack for complete cooling and flavor melding.
Notes
- Chill dough thoroughly to prevent spreading and maintain cookie shape during baking.
- Use cold butter straight from the refrigerator for a more stable and structured cookie texture.
- Create consistent cookie sizes by using a small cookie scoop or tablespoon for uniform thumbprint indentations.
- Swap regular flour with gluten-free flour blend for celiac or gluten-sensitive individuals without compromising the cookie’s delicate structure.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 7 g
- Sodium: 30 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg