Description
Bright, tropical twist on classic thumbprint cookies, featuring a buttery crumb, toasted coconut, and a jammy pineapple center.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup shredded coconut
- 1/2 cup canned crushed pineapple, drained
- 1/2 cup pineapple jam or preserve
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Drain the crushed pineapple well.
- Cream together the softened butter and powdered sugar until light and fluffy. Mix in the vanilla extract. Gradually add flour and salt, mixing until just combined. Fold in shredded coconut and crushed pineapple.
- Scoop small balls of dough and place them 2 inches apart on the prepared baking sheet. Make an indentation in the center of each cookie and fill with pineapple jam. Bake for 15–18 minutes until edges are golden.
- Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Serve at room temperature. Store in an airtight container for up to 3 days at room temperature or refrigerate for up to 7 days.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 10g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.7g
- Protein: 1.3g
- Cholesterol: 30mg