Hawaiian Pineapple Coconut Thumbprint Cookies

image of all purpose flour unsalted butter granulated sugar eggs salt vanilla extract sweetened flaked coconut pineapple preserves coconut extract egg wash powdered sugar toasted coconut macadamia nuts

Benjamin

Hawaiian Pineapple Coconut Thumbprint Cookies

These tropical thumbprint cookies feature a buttery base rolled in coconut and filled with pineapple jam, offering an unforgettable texture that's crisp on the edges and tender in the center, capturing the flavors of a lazy island afternoon.

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Prep Time 20

Cook Time 15

Total Time 1 5

Servings: 24 cookies

Course: Dessert

Cuisine: Hawaiian, Tropical

Calories: 100

Ingredients Equipment Method Notes

Ingredients

For the Buttery Cookie Dough

1 cup (2 sticks) Unsalted Butter softened to room temperature
½ cup Granulated Sugar
¼ cup Brown Sugar adds depth and chewiness
1 large Egg Yolk
1 teaspoon Vanilla Extract
½ teaspoon Coconut Extract for enhanced coconut flavor
2 cups All-Purpose Flour measured correctly (scoop, then level)
½ teaspoon Sea Salt

For the Coating and Filling

1 large Egg White lightly beaten
1 ½ cups Sweetened Flaked Coconut
¾ cup Pineapple Preserves or Pineapple Jam good quality with real fruit pieces

Equipment

Large bowl or stand mixer
Separately medium bowl
Baking sheets
Parchment Paper or Silicone Mats
Small Cookie Scoop
Small measuring spoon

Method

Cream the Wet Ingredients

Mix the Dry Ingredients

Chill and Prepare the Dough Balls

Roll and Shape the Thumbprints

Fill and Bake

Notes

The single most important tip is to keep dough cold to prevent spreading. Use thick jam to avoid boil-over. For variations, add rum for Pina Colada style or make gluten-free. Store in airtight container at room temp up to 5 days, or freeze dough up to 1 month. Thaw frozen cookies at room temp before serving.