Description
Deliciously chewy thumbprint cookies with a tropical pineapple filling and a crunchy coconut topping.
Ingredients
Scale
- 1 cup 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
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 (8-ounce) can crushed pineapple in juice, undrained
- 1/4 cup granulated sugar for filling
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 tablespoon unsalted butter for filling
- 1 1/2 cups sweetened shredded coconut
- Powdered sugar for dusting (optional)
- Maraschino cherries, halved (optional)
Instructions
- In a small saucepan, combine the crushed pineapple with juice, 1/4 cup granulated sugar, cornstarch, and fresh lemon juice. Stir until dissolved.
- Heat over medium until simmering, stirring frequently for 3 to 5 minutes until thickened.
- Remove from heat, stir in unsalted butter, cover with plastic wrap, and cool for at least 1 to 2 hours.
- In a large bowl, cream together unsalted butter, granulated sugar, and brown sugar until pale and fluffy.
- Beat in the egg yolk and vanilla extract until just combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Wrap dough in plastic and refrigerate for 30 to 60 minutes.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Spread shredded coconut on a baking sheet and toast for 5 to 7 minutes until golden (optional).
- Roll dough into 1-inch balls and place on baking sheets.
- Press a well into each ball with your thumb and fill with cooled pineapple filling.
- Sprinkle shredded coconut over the filling and press slightly to adhere.
- Bake for 12 to 15 minutes until edges are golden. Let cool on sheet for 5 to 10 minutes before transferring to a wire rack.
- Optional: Dust with powdered sugar or add a maraschino cherry before serving.
Notes
For best results, always cool the filling completely before adding it to cookies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cookies, tropical, pineapple, coconut, thumbprint