Name: Hawaiian Pineapple Coconut Thumbprint Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 2 h 30 min
Cuisine: Tropical
Ingredients: 1 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/4 cup packed light brown sugar; 1 large egg yolk; 1 teaspoon pure vanilla extract; 2 1/2 cups all purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 (8-ounce) can crushed pineapple in juice, undrained; 1/4 cup granulated sugar for filling; 1 tablespoon cornstarch; 1 tablespoon fresh lemon juice; 1 tablespoon unsalted butter for filling; 1 1/2 cups sweetened shredded coconut; Powdered sugar for dusting (optional); Maraschino cherries, halved (optional)

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Short, Catchy Intro

So you want cookie vibes with a tropical punch but zero fuss, huh Same. These Hawaiian Pineapple Coconut Thumbprint Cookies are like a tiny island vacation you can eat with one hand while scrolling with the other. They are chewy, jammy, a little toasty, and dangerously easy to love.

Why This Recipe is Awesome

It tastes like a piña colada without the weird umbrella.
It is idiot proof IMO even I did not mess it up the first time.
You can make the pineapple filling ahead and pretend you were super organized.
If you want to impress someone without sweaty palms this is your ticket.
Want more holiday thumbprints in other flavors Try Eggnog Snickerdoodle Thumbprint Cookies for dessert flexing

Ingredients You’ll Need

1 cup 2 sticks unsalted butter softened because cold butter makes sad cookies
1/2 cup granulated sugar keep things sweet and simple
1/4 cup packed light brown sugar for depth and charm
1 large egg yolk the richness hero
1 teaspoon pure vanilla extract classic and not negotiable
2 1/2 cups all purpose flour spooned and leveled no scooping chaos please
1/2 teaspoon baking powder give them a tiny lift
1/4 teaspoon salt balances the sweet like a pro
1 8 ounce can crushed pineapple in juice undrained because juice is life
1/4 cup granulated sugar for the filling sweet but not cloying
1 tablespoon cornstarch keeps the filling jammy and confident
1 tablespoon fresh lemon juice brightens the pineapple mood
1 tablespoon unsalted butter for glossy finish in the filling
1 1/2 cups sweetened shredded coconut the crunchy crown
Powdered sugar for dusting optional for extra pretty vibes
Maraschino cherries halved optional for a vintage bakery look

Step-by-Step Instructions

Prepare Pineapple Filling Combine Ingredients
In a small saucepan add the entire can of crushed pineapple with juice plus 1/4 cup granulated sugar 1 tablespoon cornstarch and 1 tablespoon fresh lemon juice. Stir well until the cornstarch dissolves into the mix.
Prepare Pineapple Filling Cook Until Thickened
Place the saucepan on medium heat. Bring to a gentle simmer and stir frequently for 3 to 5 minutes until the filling coats the back of a spoon and looks jam like.
Prepare Pineapple Filling Incorporate Butter and Cool
Remove the pan from heat and stir in 1 tablespoon unsalted butter until melted. Transfer the filling to a bowl cover it directly with plastic wrap and cool completely at room temperature at least 1 to 2 hours Cooling is vital so the filling does not leak into the cookie.
Craft Cookie Dough Cream Butter and Sugars
In a large mixing bowl cream 1 cup softened unsalted butter 1/2 cup granulated sugar and 1/4 cup light brown sugar with an electric mixer at medium speed for 3 to 5 minutes until pale and fluffy. Scrape the bowl sides as needed.
Craft Cookie Dough Add Egg Yolk and Vanilla
Beat in the large egg yolk and 1 teaspoon vanilla extract until just combined. Do not overmix you want tender cookies not rubber bands.
Craft Cookie Dough Whisk Dry Ingredients
In a separate bowl whisk together 2 1/2 cups all purpose flour 1/2 teaspoon baking powder and 1/4 teaspoon salt until even. This keeps pockets of baking powder from surprising you.
Craft Cookie Dough Gradually Add Dry to Wet
With the mixer on low add the dry mixture to the wet in about three additions mixing only until combined each time. Stop as soon as flour streaks disappear to avoid tough cookies.
Craft Cookie Dough Chill the Dough
Gather dough into a disk wrap tightly in plastic and refrigerate at least 30 minutes up to an hour. Chill the dough to prevent over spreading and make rolling easy.
Form Fill and Bake Preheat Oven and Prepare Baking Sheets
Preheat oven to 350°F 175°C and line two large baking sheets with parchment or silicone mats. Preheat matters yes even if you are in a hurry.
Form Fill and Bake Prepare Coconut Topping
Spread 1 1/2 cups sweetened shredded coconut on a third baking sheet or shallow plate. Optionally toast in the preheated oven for 5 to 7 minutes until lightly golden for more flavor then set aside.
Form Fill and Bake Portion and Roll Dough
Remove dough from fridge and using a small scoop or rounded tablespoon roll into 1 inch balls. Place about 2 inches apart on prepared sheets.
Form Fill and Bake Create Thumbprints
Press firmly into the center of each ball with your thumb or a 1/2 teaspoon spoon to create a well and smooth any cracks. Make a deep clear well so the pineapple has a home.
Form Fill and Bake Fill with Pineapple
Spoon about 1/2 to 1 teaspoon of completely cooled pineapple filling into each indentation. Do not overfill keep it neat.
Form Fill and Bake Add Coconut Topping
Sprinkle a generous amount of shredded coconut over the pineapple and lightly around the cookie edges then press gently so it sticks. The coconut gives texture and that tropical vibe.
Form Fill and Bake Bake the Cookies
Bake for 12 to 15 minutes until edges are lightly golden and coconut smells toasted. Rotate sheets halfway through baking for even color.
Cooling and Finishing Cool on Baking Sheet
Remove from oven and let the cookies rest on the sheet for 5 to 10 minutes to set up. This step helps them move without falling apart.
Cooling and Finishing Transfer to Wire Rack
Use a thin spatula to move cookies to a wire rack to cool completely and avoid sogginess. Air circulation is your friend here.
Cooling and Finishing Optional Garnish
Once cool dust with powdered sugar or pop a halved maraschino cherry into the center for a bakery style flourish. Both are optional but also highly recommended.
Cooling and Finishing Storage
Store in an airtight container at room temperature up to 3 to 4 days or in the fridge up to a week. If you want longer freeze them flat with parchment between layers.

Common Mistakes to Avoid

Not preheating the oven rookie move it messes with timing and texture.
Using warm pineapple filling it will leak and sog out the cookie so cool completely.
Overmixing the dough you will end up with hockey puck energy nobody wants that.
Skipping the chill time the cookies will spread into sad pancakes.
Overfilling thumbprints you want little jam islands not volcanoes.
Forgetting to toast some of the coconut you miss out on flavor depth trust me.

Alternatives & Substitutions

No crushed pineapple Try finely chopped fresh pineapple and reduce added sugar a bit I like the freshness but canned is convenient.
Out of cornstarch Use arrowroot powder the same measurement works fine.
Want a lighter cookie Swap half the butter for cream cheese for a tangy tender base though texture shifts.
Coconut free version Roll the cookie rims in finely chopped macadamia nuts or skip any topping for plain pineapple thumbprints.
Cherry hat not your thing Skip the maraschino or use a little candied pineapple chunk for flair.
Prefer lime instead of lemon Use lime juice for a bright citrus twist that pairs fabulously with pineapple imo.

FAQ

Q Why must the filling be fully cooled
A You want it to stay put during baking and not make the cookie soggy cooling is non negotiable.

Q Can I use margarine instead of butter
A Technically yes but margarine lacks the flavor and structure of butter so your cookies will be sadder and flatter so why hurt your soul like that

Q Can I freeze the dough
A Yes wrap tightly and freeze up to a month then thaw in the fridge before baking or bake from frozen adding a minute or two to the time

Q How do I keep coconut from burning
A Toast it separately and keep a close eye it goes from golden to burnt fast and burnt coconut tastes bitter

Q Can I make these bigger or smaller
A Sure adjust fill amounts and bake time keep an eye on them though because size changes bake rhythm

Q Why egg yolk only why not whole egg
A The yolk adds richness and tenderness without extra liquid the whites would make the dough runnier and change texture

Q Can I skip powdered sugar
A Absolutely it is decorative not functional though it does add a nice contrast and bakery feel

Final Thoughts

You now have a fun foolproof tropical cookie that travels well to parties or solo couch sessions. These cookies balance jammy pineapple bright citrus and toasted coconut in a way that makes people say wow without needing culinary degrees. Go bake them now and take full credit. You earned those cookie crumbs.

Conclusion

If you want to see another take on this vibe check out this bright version at Pineapple Coconut Thumbprint Cookies – Cooking Classy for extra inspo. For a zesty shortbread twist explore Pineapple Lime Shortbread Thumbprint Cookies – The Missing … and get ideas for swapping citrus and base dough.