These Easy Hawaiian Pineapple Coconut Thumbprint Cookies are a tasty treat! With sweet pineapple and crunchy coconut, they’re like a little vacation in cookie form!
I love how the juicy filling meets the soft cookie—it’s simply delightful! These are perfect with a glass of milk or for sharing with friends during sunny days. 🌴🍪
Key Ingredients & Substitutions
Unsalted Butter: This adds richness to the cookies. I always use unsalted because it lets you control the salt content. If you’re in a pinch, coconut oil can work as a dairy-free alternative!
Granulated Sugar: Provides sweetness and helps with texture. If you want something healthier, try coconut sugar. It gives a slight caramel taste!
Pineapple Rings: Fresh rings are lovely, but canned ones save time. If you’re looking for a twist, use peach or mandarin slices for a different flavor.
Pineapple Preserves: This adds the fruity filling. If you can’t find pineapple, mango or apricot preserves can be a fun replacement!
Shredded Coconut: Sweetened coconut is traditionally used. Unsweetened coconut can cut down on sugar, but it will alter the flavor a bit. I enjoy using a mix of both!
How Can I Ensure My Cookies Stay Soft and Chewy?
Creaming the butter and sugar well is important. This traps air and creates a light texture. Don’t overmix once you add the flour—just mix until combined! Making small, uniform balls also helps them bake evenly. Lastly, let them cool slightly before moving them; this helps keep them soft!
- Be sure to preheat your oven for even baking.
- Experiment with cooling times; allow them to cool on the pan for just a few minutes for a softer center.
Easy Hawaiian Pineapple Coconut Thumbprint Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup sweetened shredded coconut, plus more for rolling
- 12 pineapple ring slices (canned or fresh)
- 1/2 cup pineapple preserves or jam
How Much Time Will You Need?
This delightful cookie recipe takes about 20 minutes of prep time and 15 to 18 minutes of baking time. Plus, you’ll want to let them cool for a bit after baking. All in all, expect about 40-45 minutes from start to finish. Perfect for a casual baking day!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheet:
Start by preheating your oven to 350°F (175°C). This is important to ensure even baking! Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
2. Making the Cookie Dough:
In a large mixing bowl, cream together the softened butter and granulated sugar. Use a hand mixer or a whisk to beat them together until the mixture becomes light and fluffy—this should take about 3 to 4 minutes. Next, add in the egg and vanilla extract, and mix until everything is well combined.
3. Mixing Dry Ingredients:
In another bowl, whisk together the all-purpose flour and salt. Gradually add this flour mixture to your butter mixture, stirring until just combined. Be careful not to overmix! Gently fold in the shredded coconut for that delicious tropical flavor.
4. Forming the Cookies:
Scoop the dough into 1-inch balls. Roll each ball lightly in some additional shredded coconut to coat the outside for a lovely texture. Place the dough balls on your lined baking sheet, leaving about 2 inches of space between each.
5. Creating Indentations:
Using your thumb, gently press down the center of each ball to create an indentation—this is where your pineapple will go! Place a pineapple ring slice on top of each, pressing it down gently into the indentation.
6. Adding the Filling:
Now it’s time to fill the center of each pineapple ring with about 1 teaspoon of pineapple preserves or jam. This will add a tasty burst of flavor!
7. Baking the Cookies:
Bake your cookies in the preheated oven for 15 to 18 minutes, or until the edges are lightly golden. Make sure to keep an eye on them, as every oven is a bit different!
8. Cooling and Serving:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. Once cooled, they’re ready to be served! Enjoy your tropical treat!
These yummy Hawaiian Pineapple Coconut Thumbprint Cookies are sure to be a hit with family and friends—perfect for a sunny day or a fun gathering! 🌺🍍
Can I Use Unsweetened Coconut Instead of Sweetened?
Yes, you can use unsweetened coconut if you prefer a less sweet cookie or if you’re watching your sugar intake. Just keep in mind that it may alter the overall flavor slightly, making the cookies less sweet.
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week. Just be sure to allow them to come to room temperature before serving for the best texture!
Can I Make These Cookies Gluten-Free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum to help bind the ingredients together for the right texture.
What If I Don’t Have Pineapple Preserves?
No problem! If you don’t have pineapple preserves, you can use other fruit preserves like mango or apricot as a delicious alternative. Just ensure they complement the pineapple flavors in the cookie!
