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Hawaiian Pineapple Coconut Thumbprint Cookies

These delightful treats bring a taste of the tropics to your kitchen with luscious pineapple jam and sweet shredded coconut, perfect for parties or a fun afternoon snack.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Hawaiian, Tropical
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter, softened Should be at room temperature
  • 1/2 cup granulated sugar Can substitute with brown sugar for richer flavor
  • 2 cups all-purpose flour Can substitute with a gluten-free flour blend
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup sweetened shredded coconut
Filling
  • 1/2 cup pineapple jam or preserves Can substitute with other fruit jams like mango or guava

Method
 

Prepare the Dough
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until it becomes light and fluffy.
  3. Mix in the vanilla extract, salt, and flour until fully combined.
  4. Fold in the sweetened shredded coconut until evenly distributed.
Form the Cookies
  1. Scoop out tablespoon-sized portions of the cookie dough and roll them into balls.
  2. Place the dough balls on a baking sheet lined with parchment paper, spaced about 2 inches apart.
  3. Using your thumb (or the back of a teaspoon), create a small indentation in the center of each cookie.
Add the Jam
  1. Spoon pineapple jam or preserves into each indentation, filling it generously.
  2. Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies turn light golden brown.
  3. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store leftover cookies in an airtight container at room temperature for up to a week. Can be frozen for up to three months. Reheat by popping them in a warm oven for about 5 minutes.