Description
Sweet Hawaiian Pineapple Coconut Thumbprint Cookies bring tropical paradise to classic cookie comfort. Buttery coconut-dusted shortbread nestles vibrant pineapple jam, promising delightful island-inspired moments with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup unsalted butter (softened)
- 1 cup sweetened shredded coconut
Sugars and Sweeteners:
- ½ cup granulated sugar
- ¼ cup light brown sugar (packed)
- ½ cup pineapple jam (store-bought or homemade)
Binding and Flavoring Ingredients:
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 teaspoon lime juice (optional, for extra zing)
Instructions
- Craft a luxurious dough foundation by whipping butter with granulated and brown sugars until they transform into a pillowy, aerated mixture. Elegantly fold in egg yolk and vanilla extract, ensuring a smooth, harmonious blend.
- Gradually introduce flour and salt to the butter mixture, gently folding until a soft, pliable dough emerges. Nestle the dough in refrigeration for half an hour, allowing flavors to meld and texture to stabilize.
- Ignite the oven to 350F (175C), preparing a parchment-lined baking sanctuary. Tenderly sculpt dough into uniform spheres, each a tablespoon in volume.
- Whisk the reserved egg white into a silky wash. Lovingly roll each dough sphere through the egg white, then cascade it through a drift of shredded coconut, creating a delicate, crisp exterior.
- Arrange coconut-kissed orbs on the baking sheet, maintaining generous spacing. Delicately press a signature indentation into each sphere’s center using your thumb or a curved utensil.
- Dispatch the cookies into the heated oven, allowing them to transform for 10 minutes. Momentarily extract and redefine the indentations, then nestle a droplet of vibrant pineapple jam into each tender hollow.
- Return the cookies to complete their culinary journey, baking an additional 8-10 minutes until edges acquire a golden hue and coconut reaches a toasted perfection.
- Permit the cookies to rest briefly on the baking sheet, then transfer to a cooling rack, allowing them to achieve complete structural integrity and optimal flavor development.
Notes
- Maximize coconut flavor by toasting shredded coconut before coating the dough balls, which intensifies the nutty, tropical taste and adds a delightful crunch.
- Ensure uniform cookie size by using a small cookie scoop or measuring tablespoon for consistent shaping and even baking.
- Prevent jam from burning by gently pressing the indentation midway through baking and using a high-quality, thick pineapple jam with low moisture content.
- Accommodate gluten-free diets by substituting all-purpose flour with a 1:1 gluten-free baking blend, maintaining the cookie’s delicate texture and tropical essence.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 24
- Calories: 160
- Sugar: 7 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg