Hawaiian Pineapple Coconut Thumbprint Cookies
Hawaiian Pineapple Coconut Thumbprint Cookies are little bites of sunshine: buttery shortbread shells filled with jammy pineapple and finished with a halo of sweet coconut. They’re bright, chewy, and perfect for potlucks, holidays, or whenever you want a tropical pick-me-up. If you enjoy no-bake tropical treats as well, try this related recipe for coconut-pineapple bites for another easy way to enjoy the same flavors.
Why make this recipe
- Bright tropical flavors in a bite-sized cookie — pineapple jam plus toasted coconut creates an irresistible combo.
- Easy to make ahead; the jam can be cooked and cooled while you prepare the dough.
- Versatile and festive — they look great with a cherry on top for parties or as a simple, sunny afternoon treat.
Step-by-Step Guide to Making Hawaiian Pineapple Coconut Thumbprint Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 2 ½ cups all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 (8-ounce) can crushed pineapple in juice, undrained
- ¼ cup granulated sugar (for the filling)
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 tablespoon unsalted butter (to finish the filling)
- 1 ½ cups sweetened shredded coconut
- Powdered sugar, for dusting (optional)
- Maraschino cherries, halved (optional)
Directions
- Prepare Pineapple Filling – Combine Ingredients: In a small saucepan, combine the entire contents of the 8-ounce can of crushed pineapple (juice included), ¼ cup granulated sugar, 1 tablespoon of cornstarch, and 1 tablespoon of fresh lemon juice. Stir well to dissolve cornstarch.
- Prepare Pineapple Filling – Cook Until Thickened: Place the saucepan over medium heat. Bring to a gentle simmer, stirring frequently for 3–5 minutes, until the filling becomes thick enough to coat the back of a spoon and resembles a jam-like consistency.
- Prepare Pineapple Filling – Incorporate Butter and Cool: 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 1–2 hours). A fully cooled filling is vital for successful cookies.
- Craft Cookie Dough – Cream Butter and Sugars: In a large mixing bowl, cream softened 1 cup unsalted butter, ½ cup granulated sugar, and ¼ cup light brown sugar using an electric mixer on medium speed for 3–5 minutes until light, fluffy, and pale. Scrape down bowl sides as needed.
- Craft Cookie Dough – Add Egg Yolk and Vanilla: Beat in the large egg yolk and 1 teaspoon pure vanilla extract until just combined. Do not overmix.
- Craft Cookie Dough – Whisk Dry Ingredients: In a separate medium bowl, whisk together 2 ½ cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt until thoroughly combined.
- Craft Cookie Dough – Gradually Add Dry to Wet: 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.
- Craft Cookie Dough – Chill the Dough: 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.
- Form, Fill, and Bake – Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Form, Fill, and Bake – Prepare Coconut Topping: Spread 1 ½ cups sweetened shredded coconut evenly on a third baking sheet or shallow plate. Optionally, toast coconut gently in the preheated oven for 5–7 minutes until lightly golden brown for a more intense flavor. Set aside.
- Form, Fill, and Bake – Portion and Roll Dough: 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.
- Form, Fill, and Bake – Create Thumbprints: Gently press firmly into the center of each dough ball with your thumb or a ½ teaspoon measuring spoon to create a distinct well. Smooth out any cracks.
- Form, Fill, and Bake – Fill with Pineapple: Carefully spoon about ½ to 1 teaspoon of the completely cooled pineapple filling into each indentation. Do not overfill.
- Form, Fill, and Bake – Add Coconut Topping: 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.
- Form, Fill, and Bake – Bake the Cookies: Bake for 12–15 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.
- Cooling and Finishing – Cool on Baking Sheet: Remove from oven and allow cookies to cool on the baking sheets for 5–10 minutes to set before transferring.
- Cooling and Finishing – Transfer to Wire Rack: Using a thin spatula, carefully transfer cookies to a wire rack to cool completely, ensuring air circulation to prevent sogginess.
- Cooling and Finishing – Optional Garnish: 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.
- Cooling and Finishing – Storage: Store in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week.
What makes the filling work
The crushed pineapple in its own juice provides both fruitiness and natural acidity; the cornstarch helps stabilize the juice into a jammy texture without making the filling taste like processed preserves. Cooling the filling completely is essential — warm filling will bleed into the cookie and make the shell soggy, so patience here pays off.
Best Way to Store Hawaiian Pineapple Coconut Thumbprint Cookies
- At room temperature: Store in an airtight container for 3–4 days. Keep cookies layered between sheets of parchment to avoid sticking.
- In the refrigerator: For longer freshness, refrigerate in an airtight container for up to 1 week. Bring to room temperature before serving for best texture.
- For longer storage: Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months; thaw overnight in the fridge and then come to room temperature before serving.
Serving Suggestions for Hawaiian Pineapple Coconut Thumbprint Cookies
- Afternoon tea or coffee: Pair these cookies with a bright black tea or a lightly sweetened iced tea. The pineapple cuts through heavier flavors and the coconut complements milky teas.
- Party platter: Arrange on a platter with macaroons, lemon bars, and fresh fruit for a tropical-themed dessert spread. Add halved cherries for a classic look.
- Dessert course: Serve warm or at room temperature with a scoop of vanilla or coconut ice cream and a drizzle of toasted coconut and pineapple syrup for an elevated presentation.
Tips to make Hawaiian Pineapple Coconut Thumbprint Cookies
Q: How do I keep the filling from becoming runny?
A: Make sure you cook the pineapple mixture long enough that it thickly coats a spoon and to cool it completely before filling the cookies; the cornstarch sets as it cools.
Q: How do I stop the cookies from spreading too much?
A: Chill the dough until firm before shaping and avoid over-creaming the butter and sugar — you want light and fluffy but not overly aerated.
Q: Can I make the dough in advance?
A: Yes — form the dough into a disk and refrigerate up to 48 hours or freeze for up to a month; when ready, let it warm slightly to a scoopable firmness before rolling.
Variation (if any)
- Tropical swap (bullet): For a less sweet, more textured filling, substitute 3/4 cup finely chopped fresh pineapple for the canned crushed pineapple and reduce the added ¼ cup sugar to 2 tablespoons. Fresh pineapple will have more bite and a fresher aroma.
- Flavor twist (paragraph): If you want to add another layer of flavor, stir in 1–2 teaspoons of toasted rum or coconut rum to the cooled filling for a boozy, adult-friendly note. Use this sparingly so the filling retains its jammy set.
Baking timeline and prep plan
For an efficient baking session, start by making the pineapple filling so it has time to cool. While it cools, cream the butter and sugars and prepare the dough; chill the dough during a quick kitchen clean-up. Toast the coconut toward the end of the bake while the cookies are cooling, so everything comes together smoothly and you don’t waste time waiting.
Troubleshooting common issues
- Filling bleeds into the cookie: Most often the filling was added while still warm, or it was overfilled. Let the filling cool fully and use smaller dollops.
- Cracked thumbprints: If the dough cracks when you press, re-press gently or roll between your palms to smooth before making the indentation. Slight chilling can reduce cracking.
- Coconut burns before the cookies are done: Toast coconut separately and add just before baking, or toast to a light color and reserve for another minute in the oven if needed. Monitor closely—coconut goes from golden to burnt quickly.
FAQs
Q: Can I use pineapple jam or preserves instead of making the filling?
A: Yes, good-quality pineapple jam or preserves will work in a pinch. If the jam is very loose, mix in a small pinch of cornstarch and warm gently to thicken, then cool completely before using.
Q: Are these cookies freezer-friendly?
A: Yes. Freeze baked cookies in a single layer, then stack with parchment between layers in a freezer-safe container. They keep well for up to 3 months.
Q: Can I substitute coconut flour or gluten-free flour for the all-purpose flour?
A: Gluten-free all-purpose blends that are 1:1 replacements generally work best. Coconut flour is not a direct substitute (it absorbs too much moisture), so use a tested gluten-free blend instead.
Q: How do I get perfectly round thumbprints?
A: Use a small cookie scoop for uniform balls, chill slightly, then press with the rounded end of a measuring spoon or a thumb covered with a bit of flour to keep it even.
Q: Can I skip the coconut topping?
A: You can, but the coconut adds texture and flavor that complements the pineapple. If avoiding coconut, consider a tiny sprinkle of chopped toasted macadamia nuts for a Hawaiian-inspired crunch.
Final notes on scaling and timing
- Doubling the recipe: If you double the dough, chill in two separate disks for even chilling and easier handling. Baking time remains the same; rotate sheets as usual.
- Make-ahead for parties: Cookies are ideal to bake a day in advance and store in a single layer at room temperature. Add cherries or powdered sugar the day of the event for the freshest look.
Kitchen equipment and shortcuts
- Use a small cookie scoop for uniform cookie size and even baking.
- If you don’t have a mixer, the butter and sugars can be creamed by hand with a sturdy wooden spoon — it takes more elbow grease but works.
- A silicone baking mat or parchment paper will help cookies release cleanly and keep cleanup easy.
A note on ingredient quality
Using high-quality butter and real vanilla extract noticeably improves flavor. For the pineapple, canned crushed pineapple in juice is the classic choice for this recipe because the juice contributes to the filling’s body; avoid pineapple packed in syrup if you want to control the sweetness.
Pairings and occasions
These cookies shine at summer picnics, bridal showers, and holiday cookie exchanges where a tropical cookie is a surprise hit. Pair them with light, fruity wines (like Moscato) or nonalcoholic sparkling tropical beverages for a festive combination.
Conclusion
If you want an alternate version or inspiration for a similar cookie, check out Cooking Classy’s pineapple coconut thumbprint cookies for another tested approach. For a Southern-style take and more tips, see Taste of the South’s pineapple-coconut thumbprint cookies.
Print
Hawaiian Pineapple Coconut Thumbprint Cookies
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Bright tropical flavors in bite-sized cookies with buttery shortbread, pineapple filling, and toasted coconut.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 2 ½ cups all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 (8-ounce) can crushed pineapple in juice, undrained
- ¼ cup granulated sugar (for the filling)
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 tablespoon unsalted butter (to finish the filling)
- 1 ½ cups sweetened shredded coconut
- Powdered sugar, for dusting (optional)
- Maraschino cherries, halved (optional)
Instructions
- In a small saucepan, combine the crushed pineapple, ¼ cup granulated sugar, cornstarch, and lemon juice. Stir well to dissolve cornstarch.
- Cook over medium heat until thickened, about 3–5 minutes, stirring frequently.
- Remove from heat and incorporate the tablespoon of butter. Cool completely (at least 1–2 hours).
- Cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3–5 minutes.
- Add the egg yolk and vanilla extract and mix until just combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, mixing until just combined.
- Chill the dough for at least 30 minutes.
- Preheat oven to 350°F (175°C) and prepare baking sheets.
- Spread shredded coconut on a baking sheet and toast in the oven for 5–7 minutes if desired.
- Roll chilled dough into 1-inch balls and place on prepared sheets.
- Gently press indents into each ball and fill with cooled pineapple filling.
- Sprinkle toasted coconut over filling and press lightly to adhere.
- Bake for 12–15 minutes until edges are golden and coconut is toasted.
- Cool cookies on the baking sheet for 5–10 minutes, then transfer to a wire rack.
- Optionally, dust with powdered sugar or garnish with halved cherries before serving.
Notes
Ensure the filling is completely cooled before filling the cookies to prevent sogginess.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 12g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cookies, pineapple, coconut, dessert, tropical
