Description
Indulge in the tropical goodness of Hawaiian Pineapple Coconut Thumbprint Cookies, a delightful and easy-to-make treat that’s perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ½ cup sugar
- 2 large egg yolks (save whites for rolling)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp salt
- 1 ½ cups shredded coconut (sweetened or unsweetened)
- ½ cup pineapple jam (or pineapple preserves)
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, beat together softened butter and sugar until light and fluffy. Add egg yolks and vanilla extract, mix thoroughly. Gradually add flour and salt, mix until a dough forms.
- Roll dough into 1-inch balls. Dip each ball in beaten egg whites, then roll in shredded coconut to coat evenly.
- Arrange balls on baking sheet and create an indentation with your thumb or a spoon.
- Spoon pineapple jam into indentations.
- Bake for 12–14 minutes until cookies are golden and coconut is lightly toasted.
- Cool on a wire rack before serving.
Notes
Ensure butter is softened for mixing. Do not overfill with jam to avoid overflow during baking.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
Nutrition
- Calories: 300 kcal
- Sodium: 120 mg
- Protein: 3 g