Name: Hawaiian Pineapple Coconut Thumbprint Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Hawaiian
Ingredients: 1 cup (2 sticks) 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, spooned and leveled; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 (8-ounce) can crushed pineapple in juice, undrained; 1/4 cup granulated sugar, for the filling; 1 tablespoon cornstarch; 1 tablespoon fresh lemon juice; 1 tablespoon unsalted butter, for finishing the filling; 1 1/2 cups sweetened shredded coconut, toasted (optional); Powdered sugar, for dusting (optional); Maraschino cherries, halved (optional)

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SPREAD LOVE

Short Catchy Intro

So you want vacation vibes but the only thing you can travel to is your kitchen countertop. Same. These Hawaiian Pineapple Coconut Thumbprint Cookies bring sunshine, sticky jammy centers, and crispy toasted coconut to your snack game without needing a plane ticket. They are cheeky, chewy, and weirdly elegant for a cookie that basically wears flip flops.

Grab a bowl, crank some island tunes if you want, and let us do this. Oh and yes you will lick the spoon. No shame.

Why This Recipe is Awesome

This recipe hits the sweet spot between effortless and impressive. The dough is basically foolproof. It chills like a pro so your cookies do not spread into sad little pancakes. The pineapple filling cooks down to a jammy little treasure that somehow makes plain old thumbprints feel exotic.

Want proof it plays well at parties Why not sneak in something different and pop these on a dessert tray People will assume you are more domestic than you actually are IMO. Also if you like other thumbprint variations try Chocolate thumbprint cookies for science or curiosity.

Ingredients Youll Need

1 cup 2 sticks unsalted butter softened. Let it sit until it gives you sass when you press it.
1/2 cup granulated sugar. The classic sweet.
1/4 cup packed light brown sugar. For a little depth and sass.
1 large egg yolk. Whites are for omelettes not these cookies.
1 teaspoon pure vanilla extract. Use the good stuff if you have it.
2 1/2 cups all purpose flour spooned and leveled. No scooping like a maniac.
1/2 teaspoon baking powder.
1/4 teaspoon salt.
1 8 ounce can crushed pineapple in juice undrained. The canned stuff makes life easy.
1/4 cup granulated sugar for the filling.
1 tablespoon cornstarch. This is the filling hero.
1 tablespoon fresh lemon juice. Brightens everything.
1 tablespoon unsalted butter for finishing the filling.
1 1/2 cups sweetened shredded coconut. Toast it if you want extra wow.
Powdered sugar for dusting optional but cute.
Maraschino cherries halved optional for that retro look.

Step-by-Step Instructions

In a small saucepan combine the entire contents of the 8 ounce can of crushed pineapple juice included 1/4 cup granulated sugar 1 tablespoon of cornstarch and 1 tablespoon of fresh lemon juice. Stir well to dissolve cornstarch.
Place the saucepan over medium heat. Bring to a gentle simmer stirring frequently for 3 to 5 minutes until the filling becomes thick enough to coat the back of a spoon and resembles a jam like consistency.
Remove from heat. Stir in 1 tablespoon of unsalted butter until melted. Transfer to a bowl cover directly with plastic wrap and cool completely to room temperature at least 1 to 2 hours. A fully cooled filling is vital for successful cookies.
In a large mixing bowl cream softened 1 cup unsalted butter 1/2 cup granulated sugar and 1/4 cup light brown sugar using an electric mixer on medium speed for 3 to 5 minutes until light fluffy and pale. Scrape down bowl sides as needed.
Beat in the large egg yolk and 1 teaspoon pure vanilla extract until just combined. Do not overmix.
In a separate medium bowl whisk together 2 1/2 cups all purpose flour 1/2 teaspoon baking powder and 1/4 teaspoon salt until thoroughly combined.
With the mixer on low speed gradually add the dry ingredient mixture to the wet ingredients a third at a time mixing only until just combined after each addition. Stop mixing as soon as flour streaks disappear to avoid tough cookies.
Gather dough into a disk wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to an hour. Chilling helps solidify butter prevents spreading and makes dough easier to handle.
Preheat your oven to 350°F 175°C. Line two large baking sheets with parchment paper or silicone baking mats.
Spread 1 1/2 cups sweetened shredded coconut evenly on a third baking sheet or shallow plate. Optionally toast coconut gently in the preheated oven for 5 to 7 minutes until lightly golden brown for a more intense flavor. Set aside.
Remove chilled dough. Using a small cookie scoop or rounded tablespoon roll dough portions into smooth uniform 1 inch balls. Place about 2 inches apart on prepared baking sheets.
Gently press firmly into the center of each dough ball with your thumb or a 1/2 teaspoon measuring spoon to create a distinct well. Smooth out any cracks.
Carefully spoon about 1/2 to 1 teaspoon of the completely cooled pineapple filling into each indentation. Do not overfill.
Gently sprinkle a generous amount of sweetened shredded coconut over the pineapple filling and lightly around the edges of each cookie. Lightly press to adhere.
Bake for 12 to 15 minutes or until the edges are lightly golden brown and the coconut topping is slightly toasted and fragrant. Rotate baking sheets halfway through for even browning.
Remove from oven and allow cookies to cool on the baking sheets for 5 to 10 minutes to set before transferring.
Using a thin spatula carefully transfer cookies to a wire rack to cool completely ensuring air circulation to prevent sogginess.
Once fully cooled lightly dust with powdered sugar or place a halved maraschino cherry in the center of the pineapple filling for a festive touch.
Store in an airtight container at room temperature for up to 3 to 4 days or in the refrigerator for up to a week.

Common Mistakes to Avoid

Thinking you do not need to preheat the oven. Rookie move. Cookies need predictable heat.
Filling the wells while the pineapple is still warm. Warm filling equals soggy cookies. Cool it completely. Seriously cool it.
Overmixing the dough once the flour goes in. Mix just until combined or you will get hockey pucks. No one likes hockey puck cookies.
Skimping on chilling time. Cold dough equals cute domes not floppy puddles.
Using dry shredded coconut if you want that chewy contrast. Toasted or not the sweetened stuff marries better with pineapple.

Alternatives & Substitutions

Butter swap What if you only have salted butter Use unsalted as called for and reduce extra salt. If you must use salted skip adding extra salt.
Pineapple fresh vs canned If you have fresh pineapple finely chop it and drain excess juice before measuring. I like canned because it keeps things simple.
Cornstarch alternatives No cornstarch Try arrowroot 1 to 1. It works well for thickening.
Coconut choices No shredded coconut Use flaked coconut for bigger texture hits. Toast it for more flavor.
Egg yolk replacement Dont have an egg yolk Use 2 tablespoons of applesauce for a slightly cakier texture but it will change the flavor profile a bit.

My two cents Give the toasted coconut a try even if you are lazy. Toasting adds a nutty note that makes people ask how you did it.

FAQ

Q Why do my thumbprints spread into pancakes Answer Try chilling the dough longer and make sure your butter was not too soft when you mixed. Also space them well on the pan.

Q Can I use margarine instead of butter Answer Well technically yes but why hurt your soul like that Use butter for flavor and texture.

Q What if my pineapple filling is too runny Answer Did you skip the cornstarch or undercook it Cook it a little longer until it thickens and then cool completely before filling.

Q Can I freeze the dough Answer Yes freeze the dough balls on a tray until firm then transfer to a bag. Bake from frozen adding a minute or two to the bake time.

Q How do I get coconut to stick better Answer Press it gently into the filling right after you spoon the filling in. The filling acts like glue when it is slightly tacky not warm.

Q Can I make these nut free Answer Yes they are nut free by default Just check your coconut for cross contamination if that matters.

Q How long do these keep Answer Room temperature in an airtight container 3 to 4 days fridge up to a week but they are best the first couple days.

Final Thoughts

You made it this far so you clearly love tasty shortcuts and bold flavor. These cookies are sweet tangy and slightly tropical and they look way fancier than the time you actually spent making them. Be proud, call someone and demand compliments, or quietly stack them in a Tupperware and hide them in the fridge. Your secret is safe with me.

Now go impress someone or yourself with your new cookie power. You earned this victory snack.

Conclusion

Want to see another pineapple coconut take or compare notes Try this version from Pineapple Coconut Thumbprint Cookies which has a similar jammy heart and is great for side by side testing. Or if you are curious about a citrus twist check out Pineapple Lime Shortbread Thumbprint Cookies for a zesty spin.