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Hawaiian Pineapple Coconut Thumbprint Cookies

Tropical-inspired cookies with a sweet pineapple filling and coconut coating.

Ingredients

Scale

For the Crust:

  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup pineapple jam
  • 1 cup shredded coconut
  • 1 tablespoon powdered sugar (optional)

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream butter and sugar until light and fluffy. Mix in vanilla extract.
  3. Gradually add flour and salt, mixing until dough comes together.
  4. Roll dough into 1-inch balls, then roll each ball in shredded coconut.
  5. Place cookies on baking sheets and make a thumbprint indentation in each.
  6. Fill each indentation with 1/2 teaspoon pineapple jam.
  7. Bake for 12-15 minutes until edges are lightly golden.
  8. Cool completely before dusting with powdered sugar if desired.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally