Description
These delicious Hawaiian Pineapple Coconut Thumbprint Cookies bring tropical vibes to your kitchen with their jammy pineapple filling and crispy coconut topping.
Ingredients
Scale
- 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)
Instructions
- In a small saucepan, combine crushed pineapple (juice included), 1/4 cup granulated sugar, cornstarch, and fresh lemon juice. Stir well to dissolve cornstarch.
- Place the saucepan over medium heat. Simmer, stirring frequently for 3-5 minutes until thick.
- Remove from heat, stir in 1 tablespoon of unsalted butter, cover, and cool completely for 1-2 hours.
- In a large mixing bowl, cream together softened butter, 1/2 cup granulated sugar, and 1/4 cup light brown sugar for 3-5 minutes until fluffy.
- Beat in the egg yolk and vanilla extract until just combined.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients until just combined.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Spread shredded coconut on a baking sheet and toast in the oven for 5-7 minutes.
- Remove chilled dough and roll into 1-inch balls. Place on baking sheets 2 inches apart.
- Press the center of each ball with your thumb to create a well.
- Fill each well with cooled pineapple filling and sprinkle coconut on top.
- Bake for 12-15 minutes until edges are golden and coconut is toasted.
- Let cool on baking sheets for 5-10 minutes before transferring to a wire rack.
- Dust with powdered sugar or top with maraschino cherries before serving.
Notes
Ensure the pineapple filling cools completely before adding to the cookies to avoid sogginess. Toasting the coconut adds extra flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cookies, thumbprint cookies, pineapple, coconut, Hawaiian dessert