Hawaiian Pineapple Coconut Thumbprint Cookies
Delightful cookies featuring buttery dough, sweet pineapple preserves, and shredded coconut, perfect for any occasion.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Room temperature for easier mixing.
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Sifted for better texture.
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup shredded coconut For a chewy texture.
Filling
- 1/2 cup pineapple preserves Can substitute with other fruit preserves.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg and vanilla extract, then beat until well incorporated.
- In a separate bowl, mix the flour, baking powder, and salt.
- Gradually combine the dry ingredients with the wet mixture, stirring gently until just mixed.
- Fold in the shredded coconut.
Shaping and Baking
- Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet, spacing them apart.
- Make an indentation in the center of each ball with your thumb or the back of a teaspoon.
- Fill the indentations with pineapple preserves.
- Bake in the preheated oven for 12-15 minutes until edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Serve on a vibrant platter for an authentic Hawaiian touch. These cookies are excellent for parties and can be decorated with toasted coconut or powdered sugar for enhanced visual appeal.