These delightful thumbprint cookies are a tropical treat! With sweet pineapple and rich coconut, they’re both soft and chewy, perfect for snack time or a sweet bite after dinner.
Honestly, who can resist the yummy combination of pineapple and coconut? I could eat a whole batch while pretending I’m on a beach vacation! ☀️🌴
Making these cookies is super easy! Just mix, shape, and bake. I like to add a bit of extra coconut on top for that extra crunch—so good!
Key Ingredients & Substitutions
Unsalted Butter: This is essential for a rich and creamy dough. If you’re dairy-free, you can substitute with coconut oil or a plant-based butter.
Granulated Sugar: Regular sugar works great here. For a less sweet option, try using coconut sugar, but note it may change the color slightly.
Shredded Coconut: Use sweetened coconut for a nice sweetness. Unsweetened coconut can also work for a more subtle taste, just adjust the sugar to your preference.
Pineapple Slices: Canned pineapple is convenient, but you can use fresh pineapple if you prefer! Just slice it into rings.
Jam: I love raspberry jam, but any fruit jam will fit. You could even use a lemon curd for a zingy twist!
How Do I Achieve Perfect Thumbprints?
Creating the thumbprint is a key step for filling the cookies properly. Here’s how to get it just right:
- Make sure the dough balls are slightly cold before pressing—this helps maintain their shape.
- Use your thumb or the back of a small spoon to gently press into the center; don’t press all the way through.
- If the dough starts to crack, simply reshape it around the edges to seal it back up.
These tips will give you cookie perfection every time! Enjoy baking your tropical treats!
Easy Hawaiian Pineapple Coconut Thumbprint Cookies
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup shredded sweetened coconut, plus extra for rolling
- 1/4 teaspoon salt
- 1 can (8 oz) pineapple slices in juice, drained
- 2 tablespoons strawberry or raspberry jam (for thumbprint centers)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and approximately 12-15 minutes to bake. After that, allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack. So, in total, you’re looking at around 30-35 minutes before these delicious treats are ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating, line your baking sheets with parchment paper. This will keep the cookies from sticking and make clean-up a breeze!
2. Cream the Butter and Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This might take about 2-3 minutes with a hand mixer or a whisk if you’re mixing by hand.
3. Add Vanilla:
Mix in the teaspoon of vanilla extract until it’s fully incorporated with the butter and sugar mixture. Smell that delightful aroma!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, shredded coconut, and salt until evenly mixed. This step helps to ensure that the salt is evenly distributed and prevents any clumps!
5. Form the Dough:
Gradually add your dry ingredients mixture to the creamed butter mixture. Mix them gently until just combined to form a soft dough; be careful not to overmix!
6. Shape the Cookies:
Now it’s time to shape the dough! Scoop out about a tablespoon of dough and roll it into a ball about 1-inch in diameter. Roll each ball lightly in extra shredded coconut until coated, giving it a lovely tropical look!
7. Create the Thumbprint:
Place the coconut-coated balls onto your prepared baking sheets, spacing them about 2 inches apart. Press your thumb or the back of a small spoon gently into the center of each ball to make a nice little thumbprint along with an indentation for the filling.
8. Add Pineapple and Jam:
Fit a pineapple slice into each thumbprint indentation. Then, add a small dollop (about 1/4 teaspoon) of your chosen jam right in the center of the pineapple slice. This is where all the yummy flavor comes together!
9. Bake:
Pop the cookies in the oven and bake for 12-15 minutes, or until the edges are lightly golden. The aroma will fill your kitchen!
10. Cool and Enjoy:
Once they’re baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
Now you’re ready to enjoy these Tropical Hawaiian Thumbprint Cookies with a cup of tea or coffee! They’re perfect for sharing or savouring all to yourself—either way, happy baking!
Can I Use Fresh Pineapple Instead of Canned?
Absolutely! Fresh pineapple can be used in place of canned. Just slice the pineapple into rings and be sure to drain any juice for the best texture in your cookies.
What Can I Substitute for Eggs in This Recipe?
This recipe doesn’t actually call for eggs, making it naturally egg-free! If you want to add a bit more moisture, you could mix in a tablespoon of applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water) if needed.
How Should I Store These Cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. If they last longer than that, it’s best to refrigerate them to maintain freshness!
Can I Freeze the Dough or Baked Cookies?
Yes, you can freeze both! For dough, roll it into balls and place them on a baking sheet to freeze individually before transferring to a freezer bag. To bake, simply thaw and continue with the recipe. Baked cookies can be frozen in an airtight container for up to 3 months—just thaw before enjoying!
