These Easy Hawaiian Pineapple Coconut Thumbprint Cookies are a tropical delight! With chewy coconut and a sweet pineapple filling, they will make your taste buds dance.
When I’m feeling a little adventurous, I whip these up for a sunny snack. Plus, the center is like a mini surprise party for your mouth! 🌴🍍
I love how simple it is to make these cookies. Just mix, shape, and bake! Perfect for sharing or enjoying all by yourself—no judgment here! 😉
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter lets you control the salt level in your recipe. If you’re in a pinch, you can substitute it with margarine or even coconut oil for a richer coconut flavor!
Granulated Sugar: This gives sweetness and helps with browning. You can swap it with brown sugar for a deeper flavor or a sugar substitute if you need a lower-calorie option.
Shredded Sweetened Coconut: The coconut adds a chewy texture. If you want less sweetness, use unsweetened shredded coconut instead. You could even try almond flour for a nutty twist!
Pineapple: Canned pineapple is easy, but fresh pineapple offers a brighter flavor. If you can’t find pineapple, mango or peach slices could also work beautifully!
How Do You Get a Perfect Thumbprint in Your Cookies?
Creating a perfect thumbprint is crucial for holding that sweet filling! Here’s how to do it:
- Make sure your dough balls are chilled slightly before baking; this holds their shape!
- Apply gentle pressure—don’t push too hard. You want a nice indentation without breaking the cookie.
- If your thumb is sticking, slightly moisten it or use the back of a spoon instead!
These tips will help you achieve a nice, deep thumbprint for the pineapple and jelly to sit nicely. Happy cookie making!
Easy Hawaiian Pineapple Coconut Thumbprint Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1 cup shredded sweetened coconut, plus extra for rolling
For the Filling:
- Pineapple rings (canned or fresh, sliced small to fit cookies)
- Pineapple jelly or jam (for filling)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 12-15 minutes to bake. Adding a little cooling time afterward, you can have these delicious cookies ready in about 45 minutes!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
First, preheat your oven to 350°F (175°C). While that’s heating up, line a baking sheet with parchment paper to prevent sticking. This will make cleanup so much easier!
2. Make the Cookie Dough:
In a large bowl, use a hand mixer or a wooden spoon to cream together the softened butter and granulated sugar until it’s light and fluffy—about 2-3 minutes. Then, beat in the egg, vanilla extract, and salt until well combined, making sure everything is mixed in nicely.
3. Add in the Dry Ingredients:
Gradually mix in the all-purpose flour and shredded coconut using a spatula or mixer on low speed. Keep mixing until you have a soft dough that holds together well. If the dough feels a little sticky, that’s okay!
4. Shape the Cookies:
Now it’s time for shaping! Roll the dough into 1-inch balls and then roll each ball in extra shredded coconut until they’re coated nicely. Place the coconut-covered balls on your prepared baking sheet, making sure to leave about 2 inches between each cookie.
5. Create the Thumbprints:
Using your thumb or the back of a spoon, gently press a small indentation into the center of each dough ball—this is where the delicious pineapple will go later!
6. Bake the Cookies:
Pop the baking sheet in the oven and bake for 12-15 minutes, or until you see the edges of the cookies turning a light golden color. Be sure to check them so they don’t bake too long!
7. Add the Pineapple:
As soon as you take the cookies out of the oven, press a small pineapple ring gently into the indentation of each cookie. This will help them meld together fantastically while they cool!
8. Finish with Jelly:
Then, add a spoonful of pineapple jelly or jam on top of each pineapple ring in the center—it will make them even more delicious!
9. Cool and Serve:
Let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely. They will firm up as they cool, making them perfect for enjoying!
And there you have it! Enjoy your delightful tropical treats!
Can I Use Margarine Instead of Butter?
Absolutely! You can substitute margarine for unsalted butter in equal amounts. Just make sure it’s softened for easier mixing!
What If I Don’t Have Pineapple Rings?
No worries! You can substitute with any diced tropical fruit like mango or peaches. Just make sure they’re cut small enough to fit into the cookie centers.
Can I Make These Cookies Gluten-Free?
Yes! Simply replace the all-purpose flour with a 1:1 gluten-free flour blend. Just be sure to check the brand for best results.
How Should I Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can refrigerate them for about a week.
