Description
Bright tropical flavors in bite-sized cookies with buttery shortbread, pineapple filling, and toasted coconut.
Ingredients
Scale
- 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