Hawaiian Pineapple Coconut Thumbprint Cookies
Deliciously tropical cookies filled with pineapple preserves and rolled in coconut.
Equipment
- Electric stand mixer
Ingredients
Main Ingredients
- 1/2 cup 160g pineapple preserves
- 1 tsp lemon zest
- 2 tsp fresh lemon juice
- 1 large egg mixed with 1 1/2 tsp water
- 1 3/4 cup 150g shredded sweetened coconut
- 1 cup 226g unsalted butter, cold and diced into small cubes
- 2/3 cup 140g granulated sugar
- 1/2 tsp salt
- 1 Tbsp real coconut extract
- 2 cups 284g all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C). Lightly butter a rimmed baking sheet to prevent sticking.
- In a small mixing bowl, gently stir together the pineapple preserves, lemon zest, and lemon juice. Set this mixture aside.
- In another small bowl, whisk together the egg and water until well blended.
- In a separate mixing bowl, place the shredded coconut and set aside for later.
- In the bowl of an electric stand mixer fitted with the paddle attachment, combine the cold diced butter, granulated sugar, and salt. Mix until well combined.
- Add the coconut extract to the butter mixture, then gradually mix in the all-purpose flour until fully combined.
- Scoop out 1 tablespoon of dough at a time and shape it into balls.
- Roll each dough ball in the egg mixture, then coat it in the shredded coconut, gently pressing the coconut into the cookies to help it stick.
- Transfer the coated dough balls to a plate and make an indentation in the center of each with your thumb. Fill each indentation with 1/2 teaspoon of the pineapple preserves mixture.
- Freeze the cookies for 10 minutes or chill them in the refrigerator for 30 minutes.
- Remove 12 cookies at a time from the fridge and place them on the prepared baking sheet.
- Bake in the preheated oven for 17-19 minutes, or until the edges of the coconut are golden brown.
- Allow the cookies to cool on the pan for several minutes before transferring them to a wire rack to cool completely.
- Repeat the process with the remaining cookie dough. Store the cooled cookies in an airtight container.
Notes
For a tropical twist, consider adding chopped macadamia nuts to the dough. These cookies can be enjoyed fresh or stored for later, making them perfect for sharing!