These cheerful Hawaiian Pineapple Coconut Thumbprint Cookies are a tropical treat! Soft and chewy, they have a sweet pineapple center surrounded by a coconut-flavored dough.
Whenever I make these, my kitchen smells like a beach vacation! I love sharing them with friends, and they always ask for the recipe. Who can resist such a fun cookie? 🌺
Key Ingredients & Substitutions
Unsalted Butter: This is essential for a rich flavor and soft texture. If you’re out, you can replace it with coconut oil for a tropical twist or stick to margarine for a dairy-free option.
Granulated Sugar: While granulated sugar gives these cookies sweetness, you might try brown sugar for added flavor and moisture. It will make them a tad chewier!
Shredded Coconut: Sweetened shredded coconut adds a lovely texture. If unsweetened is what you have, that’s fine too, but you might want to increase sugar slightly while mixing.
Pineapple Preserves: If you can’t find pineapple preserves, any tart fruit jam or even homemade lemon curd can work well. You could also use guava jam for a different flavor.
How Do I Get Perfectly Shaped Cookies?
Getting the right shape for your thumbprint cookies can be tricky! Here’s what to do:
- Use a cookie scoop or your hands to roll 1-inch balls – consistency is key.
- Make sure to coat them well in shredded coconut; it helps keep them moist and adds flavor.
- When pressing the center, do it gently but firmly enough to form a well. You want it deep enough to hold the jam but not so deep that it overflows during baking.
- Give them enough space on the baking sheet as they spread slightly while baking.
Easy Hawaiian Pineapple Coconut Thumbprint Cookies
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup shredded sweetened coconut, plus extra for rolling
- 1/4 teaspoon salt
- 1/2 cup pineapple preserves or pineapple jam
How Much Time Will You Need?
You’ll need about 20 minutes to prep these cookies, plus an additional 12-15 minutes for baking. Don’t forget to let them cool for a bit after baking! In total, you can have these delightful cookies ready in under 40 minutes.
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat so your cookies don’t stick.
2. Cream the Butter and Sugar:
In a large bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This helps incorporate air into the dough, making your cookies nice and soft.
3. Add Egg and Vanilla:
Beat in the large egg and vanilla extract until everything is well mixed. This adds flavor and moisture to your dough.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, shredded coconut, and salt. Mixing these first helps evenly distribute the dry ingredients throughout the dough.
5. Combine Ingredients:
Gradually add the dry mixture to the wet ingredients. Mix gently until just combined to form a soft dough. Avoid overmixing, so your cookies stay tender.
6. Roll the Dough:
Take spoonfuls of dough and roll them into 1-inch balls. Roll each ball in additional shredded coconut for a lovely coating.
7. Arrange on Baking Sheet:
Place the coated dough balls onto the prepared baking sheet, making sure to space them about 2 inches apart. This gives them room to spread while baking.
8. Create Wells for Filling:
Using your thumb (or the back of a small spoon), gently press down in the center of each dough ball to create a small well. Don’t press too hard – just make enough room for the jam!
9. Fill with Pineapple Preserves:
Using a small spoon, fill each well with a teaspoon of pineapple preserves, adding just enough to fill but not overflow.
10. Bake the Cookies:
Pop the baking sheet into the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them so they don’t overbake!
11. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
12. Enjoy!
Once cooled, serve your tropical pineapple coconut thumbprint cookies to friends and family. Enjoy the sweet flavors of Hawaii with each bite!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine as a substitute for unsalted butter. Just be sure to use a stick form for best results, as tub margarine may contain more water and affect the cookie texture.
How Can I Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to 3 days. To keep them fresh longer, you can refrigerate them for up to a week, or freeze for up to 3 months.
What If I Don’t Have Pineapple Preserves?
If you don’t have pineapple preserves on hand, you can substitute with any fruit jam, such as apricot or guava. Just make sure the flavor complements the coconut for a tasty treat!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, roll it into balls, and freeze them before baking. Just place them on a baking sheet until firm, then transfer to a freezer bag. When ready to bake, no need to thaw—just add a couple of extra minutes to the baking time!
