Hawaiian Pineapple Coconut Thumbprint Cookies Recipe
Are you dreaming of a tropical beach vacation today? This Hawaiian Pineapple Coconut Thumbprint Cookies Recipe brings paradise to you.
Equipment
- Baking Sheet
- Parchment paper
- Mixing Bowls
- Electric mixer
- Measuring Cups
- Small spoon
- Cooling rack
Ingredients
- 1 cup UNSALTED BUTTER
- 1/2 cup GRANULATED SUGAR
- 1 large EGG YOLK
- 1 tsp VANILLA EXTRACT
- 2 cups ALL-PURPOSE FLOUR
- 1 cup SHREDDED COCONUT
- 1/2 cup PINEAPPLE JAM
Instructions
- Preheat your oven to 350 degrees Fahrenheit now. Line your baking sheets with some parchment paper.
- Cream the butter and sugar in a bowl. Use your mixer until the mix looks fluffy.
- Add the egg yolk and vanilla extract next. Mix them well until the batter is smooth.
- Stir in the flour slowly with a spoon. Do not overmix the dough or it gets tough.
- Scoop small balls of dough with your hands. Roll them until they are round and smooth.
- Roll each dough ball in the shredded coconut. Press gently so the coconut sticks to the sides.
- Place the balls on your prepared baking sheet. Leave two inches of space between each cookie.
- Press your thumb into the center of each ball. This creates a small well for the jam.
- Fill each hole with a spoonful of pineapple jam. Do not let the jam overflow the edges.
- Bake the cookies for about fifteen minutes total. The coconut should look golden brown and toasted.
Notes
- Use room temperature butter for easy mixing every time.
- Chill the dough for ten minutes if it feels sticky.
- Do not press your thumb too deep into the dough.
- Use high-quality pineapple jam for the best tropical flavor.
- Toast the coconut slightly for a much deeper nutty taste.