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
Scale
- 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