Description
These Easy Hawaiian Pineapple Coconut Thumbprint Cookies combine soft buttery dough with sweet pineapple jam and toasted coconut for a tropical twist on a classic treat.
Ingredients
Units
Scale
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup pineapple jam or preserves
- 1 cup shredded coconut, toasted
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Egg and Vanilla: Add the egg and vanilla extract, mixing until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Shape Dough: Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use your thumb or a small spoon to create an indentation in the center of each cookie.
- Fill Cookies: Fill each indentation with a small amount of pineapple jam.
- Add Topping: Sprinkle the tops of the cookies with toasted coconut.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Allow cookies to cool completely on a wire rack for best texture.
