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Pineapple Coconut Thumbprint Cookies

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Soft butter cookies with a pineapple jam center and a sprinkle of toasted coconut.

Ingredients

Scale
  • 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

  1. Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, beat the butter, granulated sugar and brown sugar until light and fluffy.
  3. Add the egg and vanilla and mix until well combined.
  4. In a separate bowl, whisk the flour, baking powder and salt. Add gradually to the butter mixture, mixing until a dough forms.
  5. 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.
  6. Fill each indentation with a little pineapple jam.
  7. Sprinkle the tops with the toasted coconut.
  8. 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.

Find it online: https://www.receipster.com/hawaiian-pineapple-coconut-thumbprint-cookies-3/