Hawaiian Pineapple Coconut Thumbprint Cookies

Hawaiian Pineapple Coconut Thumbprint Cookies

Author: Chef Elsa Prep Time: 30 min
Cook Time: 15 min Total Time: 45 min
Yield: 24 servings Category: Desserts And Drinks Cuisine: Hawaiian Diet: Vegetarian

Description

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)
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Instructions

  1. In a small saucepan, combine the crushed pineapple, ¼ cup granulated sugar, cornstarch, and lemon juice. Stir well to dissolve cornstarch.
  2. Cook over medium heat until thickened, about 3–5 minutes, stirring frequently.
  3. Remove from heat and incorporate the tablespoon of butter. Cool completely (at least 1–2 hours).
  4. Cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3–5 minutes.
  5. Add the egg yolk and vanilla extract and mix until just combined.
  6. In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, mixing until just combined.
  7. Chill the dough for at least 30 minutes.
  8. Preheat oven to 350°F (175°C) and prepare baking sheets.
  9. Spread shredded coconut on a baking sheet and toast in the oven for 5–7 minutes if desired.
  10. Roll chilled dough into 1-inch balls and place on prepared sheets.
  11. Gently press indents into each ball and fill with cooled pineapple filling.
  12. Sprinkle toasted coconut over filling and press lightly to adhere.
  13. Bake for 12–15 minutes until edges are golden and coconut is toasted.
  14. Cool cookies on the baking sheet for 5–10 minutes, then transfer to a wire rack.
  15. Optionally, dust with powdered sugar or garnish with halved cherries before serving.

Notes

  1. Notes
  2. Ensure the filling is completely cooled before filling the cookies to prevent sogginess.