If you’re craving something tropical and sweet, you’re in the right place! These Coconut Thumbprint Cookies with Pineapple Filling are like a mini-vacation in each bite, featuring a buttery, melt-in-your-mouth cookie with the sunny taste of pineapple nestled in each thumbprint. Perfectly rolled in shredded coconut for a delightful crunch, these cookies are the ultimate treat for coconut and pineapple lovers alike. Whether for a summer gathering or a cozy night in, these cookies are sure to brighten your day and satisfy your tropical dessert cravings.
Not only are Coconut Thumbprint Cookies with Pineapple Filling a delicious treat, but they are also incredibly easy to make. With just a handful of ingredients, you can whip these up in no time, and their unique blend of flavors is sure to impress. The combination of the sweet, chewy coconut and the tart pineapple filling creates a delightful contrast that is both refreshing and indulgent at the same time.
Why You’ll Love This Coconut Thumbprint Cookies with Pineapple Filling
- Deliciously tropical flavor that transports you to a sunny beach.
- Quick and easy to make, perfect for baking with kids or as a last-minute treat.
- Melt-in-your-mouth texture with a delightful crunch from the coconut coating.
- Perfect for any occasion—summer parties, holiday gatherings, or cozy nights in.
- Customizable to meet dietary preferences, with vegan and gluten-free options available.
Preparation Phase & Tools to Use
Before starting to create your Coconut Thumbprint Cookies, it’s essential to prepare your kitchen for a smooth baking experience. Gather all your ingredients and tools in one spot to minimize hassle. Here’s what you’ll need:
- Oven: Preheat your oven to ensure even baking.
- Baking Sheet: Line a baking sheet with parchment paper to prevent the cookies from sticking.
- Mixing Bowls: Use one large bowl for mixing the dough and another for rolling the cookie balls in coconut.
- Measuring Cups and Spoons: Ensure accurate measurements for consistent results.
- Wire Rack: After baking, transfer your cookies to a wire rack for cooling.
Ingredients
- 1 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut (for rolling)
- 1/2 cup pineapple jam or preserves (for filling; opt for a natural jam)
Instructions
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This step is crucial as it prepares your oven for even baking, ensuring that your cookies turn out perfectly golden and delicious. Line a baking sheet with parchment paper to create a non-stick surface for your cookies. This not only helps in an easy cleanup but also ensures that your cookies bake uniformly.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, take your softened butter and granulated sugar. Use a hand mixer or a stand mixer to cream these ingredients together until the mixture becomes light and fluffy. This generally takes about 2-3 minutes. Adding the vanilla extract at this stage enhances the flavor of your cookies, giving them a buttery essence that complements the tropical taste.
Step 3: Combine Dry Ingredients
Gradually add in the all-purpose flour and salt into the mixture. Using a spatula or your mixer on low speed, mix until the dough just comes together. You want a soft dough that’s not overly sticky, perfect for rolling into little balls. This step is essential, as overmixing can lead to tough cookies.
Step 4: Roll the Dough
Take out small portions of the dough—about 1 inch in diameter—and roll them into balls. Once shaped, roll each ball in shredded coconut, coating them generously. The coconut not only adds crunch but also infused flavor as your cookies bake.
Step 5: Create Indentations
Place the coconut-coated dough balls on your prepared baking sheet, ensuring there is enough space between each cookie (about 2 inches apart). Using your thumb, gently press into the center of each cookie to create an indentation—this is where your pineapple filling will go. If you prefer, you can use the back of a spoon to form the well instead.
Step 6: Fill with Pineapple Jam
Now comes the fun part! Fill each thumbprint with approximately 1/2 teaspoon of pineapple jam. Be careful not to overfill, as the jam may spill over while baking, creating a messy situation. Just a small scoop is enough to infuse the cookies with sweet pineapple flavor!
Step 7: Bake
Place the baking sheet in your preheated oven and bake for about 12-15 minutes. Keep an eye on the cookies; you’re looking for a slight golden color around the edges. The coconut should be toasted, contributing to a rich flavor. Once they’re golden, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
Variations
- Protein: Add chopped nuts, such as macadamia or pistachios, for added texture and protein.
- Vegetables: Experiment with a splash of lime zest or finely shredded carrots to enhance the tropical aspect.
- Spices: Sprinkle in some cinnamon or nutmeg to give your cookies an aromatic twist.
Cooking Notes
- Ensure your butter is softened for easy creaming — leave it out at room temperature for about 30 minutes before starting.
- If the dough seems too soft, pop it in the fridge for 15 minutes to firm up before rolling.
Serving Suggestions
- These Coconut Thumbprint Cookies pair perfectly with a tropical fruit salad.
- Serve alongside a cold glass of coconut milk or a light iced tea for a refreshing treat.
Tips
- For a vegan version, replace the butter with coconut oil or a vegan butter alternative.
- Store baked cookies in an airtight container at room temperature for up to a week to maintain freshness.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Nutritional Information
- Calories: Approximately 150 per cookie
- Protein: 1g
- Sodium: 60mg
FAQs
Can I make these cookies ahead of time?
Yes! You can make the cookie dough and refrigerate it for up to 3 days before baking. Just roll the cookie balls and store them in an airtight container until you’re ready to bake.
Can I freeze these cookies?
Absolutely! You can freeze the baked cookies for up to 3 months. Just ensure they are in a freezer-safe container.
What can I substitute for pineapple jam?
If you don’t have pineapple jam on hand, you can use any fruit preserves or even a homemade fruit compote that is thick enough to stay in the thumbprint.
Can I customize the fillings?
Yes! Try using coconut cream, mango jam, or even chocolate ganache for different flavors.
Conclusion
Coconut Thumbprint Cookies with Pineapple Filling are a delightful treat that brings a taste of the tropics right into your kitchen. Their unique blend of flavors offers a sweet escape from the ordinary, making them perfect for any occasion. We hope you enjoy baking these cookies as much as we do! Whether you’re savoring them yourself or sharing them at gatherings, they’re bound to be a hit. Don’t forget to comment below with your thoughts or any variations you tried, and share the joy of these delightful cookies with your friends and family!
Print
Coconut Thumbprint Cookies with Pineapple Filling
- Total Time: 30 minutes
- Yield: 12 cookies 1x
Description
If you’re craving something tropical and sweet, you’re in the right place! These Coconut Thumbprint Cookies with Pineapple Filling are like a mini-vacation in each bite, featuring a buttery, melt-in-your-mouth cookie with the sunny taste of pineapple nestled in each thumbprint.
Ingredients
- 1 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut (for rolling)
- 1/2 cup pineapple jam or preserves (for filling; opt for a natural jam)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the softened butter and granulated sugar until light and fluffy.
- Gradually add the flour and salt until dough comes together.
- Roll the dough into 1-inch balls and coat with shredded coconut.
- Press into the center of each ball to create an indentation.
- Fill with approximately 1/2 teaspoon of pineapple jam.
- Bake for 12-15 minutes until golden.
Notes
Ensure your butter is softened for easy creaming. Store baked cookies in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Calories: 150 kcal per cookie
- Sodium: 60 mg
- Protein: 1 g