Description
These Hawaiian Pineapple Coconut Thumbprint Cookies offer a sweet escape to an island paradise with every bite. Enjoy a tender cookie base filled with tangy pineapple and topped with 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
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 tablespoon unsalted butter
- 1 ½ cups sweetened shredded coconut
- Powdered sugar, for dusting (optional)
- Maraschino cherries, halved (optional)
Instructions
- In a small saucepan, combine the entire contents of the 8-ounce can of crushed pineapple (juice included), ¼ cup granulated sugar, 1 tablespoon of cornstarch, and 1 tablespoon of fresh lemon juice. Stir well to dissolve cornstarch.
- Place the saucepan over medium heat. Bring to a gentle simmer, stirring frequently for 3-5 minutes, until the filling becomes thick enough to coat the back of a spoon and resembles a jam-like consistency.
- Remove from heat. Stir in 1 tablespoon of unsalted butter until melted. Transfer to a bowl, cover directly with plastic wrap, and cool completely to room temperature (at least 1-2 hours).
- In a large mixing bowl, cream softened 1 cup unsalted butter, ½ cup granulated sugar, and ¼ cup light brown sugar using an electric mixer on medium speed for 3-5 minutes until light, fluffy, and pale.
- Beat in the large egg yolk and 1 teaspoon pure vanilla extract until just combined.
- In a separate medium bowl, whisk together 2 ½ cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt until thoroughly combined.
- With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, a third at a time, mixing only until just combined after each addition.
- Gather dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to an hour.
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Spread 1 ½ cups sweetened shredded coconut evenly on a third baking sheet or shallow plate.
- Remove chilled dough. Using a small cookie scoop or rounded tablespoon, roll dough portions into smooth, uniform 1-inch balls. Place about 2 inches apart on prepared baking sheets.
- Gently press firmly into the center of each dough ball with your thumb or a ½ teaspoon measuring spoon to create a distinct well.
- Carefully spoon about ½ to 1 teaspoon of the completely cooled pineapple filling into each indentation. Do not overfill.
- Gently sprinkle a generous amount of sweetened shredded coconut over the pineapple filling and lightly around the edges of each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden brown and the coconut topping is slightly toasted and fragrant.
- Remove from oven and allow cookies to cool on the baking sheets for 5-10 minutes to set before transferring.
- Using a thin spatula, carefully transfer cookies to a wire rack to cool completely.
- Once fully cooled, lightly dust with powdered sugar or place a halved maraschino cherry in the center of the pineapple filling for a festive touch.
- Store in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week.
Notes
- Allow the filling to cool completely for best results.
- Chilling the dough prevents spreading.
- Optionally toast the coconut for enhanced flavor.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg