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Coconut Thumbprint Cookies with Pineapple Filling

Coconut Thumbprint Cookies with Pineapple Filling

Description

Hello, and Welcome to a Tropical Treat!

If you’re craving something tropical and sweet, you’re in the right place! These Coconut Thumbprint Cookies with Pineapple Filling are like a mini-vacation in each bite, featuring a buttery, melt-in-your-mouth cookie with the sunny taste of pineapple nestled in each thumbprint. Perfectly rolled in shredded coconut for a delightful crunch, these cookies are the ultimate treat for coconut and pineapple lovers alike. Whether for a summer gathering or a cozy night in, these cookies are sure to brighten your day and satisfy your tropical dessert cravings.

Ingredients

Scale
  • 1 cup unsalted butter (softened)
  • 1/2 cup sugar (granulated for a hint of sweetness)
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract (for extra flavor depth)
  • 1/2 cup shredded coconut (for rolling)
  • 1/2 cup pineapple jam or preserves (for filling; opt for a natural jam with visible pineapple chunks for the best taste)

Optional Add-Ins:

  • For a vegan version, substitute butter with coconut oil or vegan butter.
  • Use gluten-free flour for a gluten-free option, ensuring it’s suitable for baking.

Instructions

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.

Step 2: Mix the Dough

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This may take about 2–3 minutes. Add in the vanilla extract for a hint of flavor. Gradually add the flour and salt, mixing until just combined to form a dough that’s soft but not sticky.

Step 3: Form and Roll

Take small portions of dough and roll them into 1-inch balls. Roll each ball in shredded coconut to coat them generously, adding a delightful crunch and flavor to the cookies.

Step 4: Create the Thumbprints

Place the coconut-coated balls on the prepared baking sheet, about 2 inches apart. Use your thumb (or the back of a spoon) to press a gentle indentation in the center of each cookie, creating a well for the filling.

Step 5: Add the Pineapple Filling

Fill each indentation with about 1/2 teaspoon of pineapple jam. Be careful not to overfill, as the jam may spill out while baking.

Step 6: Bake to Golden Perfection

Bake the cookies for 12–15 minutes or until the edges are lightly golden. The coconut will become toasty, adding extra flavor. Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

Equipment

Notes

  • Use Fresh Coconut: For an enhanced flavor, you can toast the coconut slightly before rolling the dough balls.
  • Jam Alternatives: If pineapple isn’t your favorite, try other tropical fillings like mango or passionfruit jam.
  • Avoid Overmixing: Mix the dough just until combined to prevent the cookies from becoming tough.

Find it online: https://optimalrecipes.com/coconut-thumbprint-cookies-with-pineapple-filling/