Easy Hawaiian Pineapple Coconut Thumbprint Cookies Recipe

Introduction

These Easy Hawaiian Pineapple Coconut Thumbprint Cookies bring a tropical twist to a classic treat. Soft, buttery cookies rolled in shredded coconut and filled with sweet pineapple jam make a delightful snack or dessert. Ready in just 30 minutes, they’re perfect 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

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Stir in the vanilla extract.
3. Step 3: Gradually add the all-purpose flour and salt, mixing until the dough comes together.
4. Step 4: Shape the dough into 1-inch balls. Roll each ball in the shredded coconut to coat evenly.
5. Step 5: Place the coated balls on the prepared baking sheets. Use your thumb to make a small indentation in the center of each cookie.
6. Step 6: Fill each indentation with about 1/2 teaspoon of pineapple jam or preserves.
7. Step 7: Bake the cookies for 12–15 minutes, or until the edges are lightly golden. Let them cool on wire racks before serving.

Tips & Variations

• For extra tropical flavor, try adding a teaspoon of finely chopped macadamia nuts to the dough before baking.
• Use lime zest in the dough to add a refreshing citrus note that complements the pineapple.
• Substitute apricot or passion fruit jam for a different fruity twist.
• Make sure the butter is softened but not melted to maintain the right dough consistency.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, refrigerate for up to two weeks. Allow cookies to come to room temperature before serving for the best flavor and texture. They also freeze well for up to three months; thaw fully before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened coconut instead of sweetened shredded coconut?

Yes, you can use unsweetened shredded coconut for a less sweet, more natural flavor. Keep in mind this will slightly change the overall sweetness of the cookies.

What if I don’t have pineapple jam? Can I make my own?

Absolutely! You can quickly make pineapple jam by simmering crushed pineapple with sugar and a splash of lemon juice until it thickens. Let it cool completely before filling the cookies.

Easy Hawaiian Pineapple Coconut Thumbprint Cookies Recipe

Print Recipe

★★★★★

5 from 83 reviews

These Easy Hawaiian Pineapple Coconut Thumbprint Cookies combine a buttery, tender crust rolled in sweet shredded coconut and a luscious pineapple jam center. Ready in just 30 minutes, these cookies offer a tropical twist perfect for satisfying your sweet tooth with a burst of island flavor in every bite.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Hawaiian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Crust:

• 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

1. Prepare the Oven and Baking Sheet: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
2. Cream Butter and Sugar: In a large mixing bowl, use a hand or stand mixer to cream together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy. This step aerates the dough ensuring tender cookies.
3. Add Vanilla Extract: Mix in the vanilla extract to infuse the dough with a warm, sweet aroma.
4. Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the butter mixture, stirring gently until a cohesive dough forms. Be careful not to overmix to keep the cookies tender.
5. Shape the Dough Balls: Roll the dough into 1-inch balls with your hands. Then, roll each ball thoroughly in the sweetened shredded coconut to coat them generously for added texture and flavor.
6. Form Thumbprint Indentations: Place the coated dough balls spaced apart on the prepared baking sheets. Press your thumb firmly into the center of each ball to create an indentation perfect for holding the jam.
7. Fill with Pineapple Jam: Spoon approximately 1/2 teaspoon of pineapple jam into each thumbprint indentation, distributing the jam evenly.
8. Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges turn a light golden brown, indicating they are cooked through but still soft inside.
9. Cool Before Serving: Transfer the baked cookies to wire racks and allow them to cool completely. This prevents the jam from being too hot or runny when served.

Notes

• You can customize the seasonings or add a pinch of cinnamon or nutmeg to the dough for extra flavor.
• Using sweetened shredded coconut adds sweetness and chewiness; for a less sweet version, try unsweetened coconut.
• Ensure the butter is softened, not melted, for the right dough consistency.
• If pineapple jam is unavailable, apricot or peach preserves can be good substitutes.
• Store cookies in an airtight container at room temperature for up to 3 days for best freshness.

Keywords: Hawaiian cookies, pineapple jam cookies, coconut thumbprint cookies, tropical cookies, easy dessert, thumbprint cookies