Pineapple Coconut Thumbprint Cookies
A spoonful of pineapple jam in the middle and a snowfall of toasted coconut on top give these thumbprints their tropical side. Underneath is a plain, tender butter cookie made with both granulated and brown sugar, which adds a faint caramel note that suits the fruit.
The dough is mixed the usual way: butter and both sugars beaten until fluffy, an egg and vanilla, then flour, baking powder and salt stirred in until it comes together. Roll it into 1-inch balls, press a dent into each one with your thumb or the back of a small spoon, and fill the hollow with jam. Coconut goes over the top before the sheet slides into a 350°F oven for 10 to 12 minutes.
Make the dents a bit deeper than seems necessary, because the dough puffs as it bakes and a shallow well can overflow. Be modest with the jam for the same reason. Coconut that has been toasted ahead turns these cookies nutty instead of just sweet, and that is the version I think tastes best. Pull them as soon as the edges turn lightly golden, and let them sit on the sheet for five minutes so the jam settles before you move them.
For more sweet bakes along these lines, have a look at my easy dessert recipes.
PrintPineapple Coconut Thumbprint Cookies
Soft butter cookies with a pineapple jam center and a sprinkle of toasted coconut.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup pineapple jam or preserves
- 1 cup shredded coconut, toasted
Instructions
- Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the butter, granulated sugar and brown sugar until light and fluffy.
- Add the egg and vanilla and mix until well combined.
- In a separate bowl, whisk the flour, baking powder and salt. Add gradually to the butter mixture, mixing until a dough forms.
- Roll the dough into 1-inch balls and set them on the baking sheet. Press an indentation into the center of each with your thumb or a small spoon.
- Fill each indentation with a little pineapple jam.
- Sprinkle the tops with the toasted coconut.
- Bake for 10-12 minutes, until the edges are lightly golden. Cool on the sheet for 5 minutes, then move to a wire rack to cool completely.
Notes
No pineapple jam on hand? Any fruit jam or preserves will fill the centers.
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