Description
These Hawaiian Pineapple Coconut Thumbprint Cookies combine buttery coconut shortbread with a tropical pineapple jam center sweet, chewy, and irresistibly golden.
Ingredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp salt
1 cup shredded coconut (unsweetened)
1/2 cup pineapple jam or preserves
Instructions
1. Preheat oven to 350°F (175°C) and line baking sheets.
2. Cream butter and sugar until light and fluffy.
3. Add vanilla, flour, and salt; mix until combined.
4. Fold in shredded coconut.
5. Scoop dough balls and press centers with your thumb.
6. Bake 12–14 minutes until edges turn golden.
7. Fill wells with pineapple jam; cool completely.
Notes
You can swap pineapple jam with mango or raspberry preserves.
Store in an airtight container for up to 5 days.
Freeze unbaked dough for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Hawaiian Pineapple Coconut Thumbprint Cookies, tropical cookies, easy dessert