Description
These Easy Hawaiian Pineapple Coconut Thumbprint Cookies are sweet, tropical, and ready in just 30 minutes. Soft buttery cookies topped with pineapple jam and shredded coconut make a perfect treat for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
- 1/2 cup pineapple jam or preserves
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Mix in vanilla extract and salt.
- Gradually add flour and mix until combined to form a soft dough.
- Roll dough into 1-inch balls and place on the prepared baking sheet.
- Use your thumb or the back of a spoon to make an indentation in each ball.
- Fill each indentation with pineapple jam.
- Sprinkle shredded coconut over the top or around the edges if desired.
- Bake for 12–15 minutes until edges are lightly golden. Cool on a wire rack before serving.
Notes
- Use fresh pineapple preserves for a natural, fruity flavor.
- For extra coconut flavor, toast the shredded coconut lightly before adding it to the cookies.
- These cookies can be stored in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian