These Easy Hawaiian Pineapple Coconut Thumbprint Cookies are like a little vacation for your taste buds! Sweet pineapple and crunchy coconut come together in each soft cookie.
Someone’s definitely going to ask for the recipe when they taste how tropical and tasty these are. I love making these because they remind me of sunny beaches and fun times! 🌴
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter helps control the saltiness of the cookies. If you only have salted butter, reduce the added salt to 1/8 teaspoon. I find the flavor is richer with unsalted butter.
Granulated Sugar: This sugar gives sweetness and helps with texture. For a healthier option, you can substitute half of the sugar with brown sugar to add a slight caramel flavor.
Shredded Coconut: Sweetened coconut adds a chewy texture. If you prefer a healthier alternative, you might try unsweetened coconut. I love rolling the cookies in extra coconut for that fun, tropical twist!
Pineapple Jam: This is key for that tropical flavor. If you can’t find pineapple jam, any similar fruit preserves like peach would work too. I also enjoy mixing flavors—apricot or mango jam is a great alternative for a different twist!
How Can I Ensure My Cookies Stay Soft and Chewy?
To keep these cookies soft and chewy, focus on mixing the dough just until combined. Overworking the dough can lead to tough cookies. Here’s a quick rundown:
- Use room temperature butter to cream well with sugar, achieving that light, fluffy texture.
- Don’t bake until they’re overly brown; pull them out when the edges are just turning golden, as they will continue to firm up while cooling.
- Allowing them to cool on the baking sheet for a few minutes helps them retain moisture.
How to Make Easy Hawaiian Pineapple Coconut Thumbprint Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup shredded sweetened coconut (plus extra for rolling)
- 1/4 teaspoon salt
For the Filling:
- 1/2 cup pineapple jam or pineapple preserves
- 1/2 cup apricot jam or mango jam (optional, for layering on top)
How Much Time Will You Need?
This cookie recipe takes around 15 minutes to prepare and 12-15 minutes to bake. After that, allow an additional 5 minutes for cooling on the baking sheet before transferring. In total, you’ll need about 35-40 minutes from start to finish. Perfect for a quick treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a baking sheet with parchment paper to prevent sticking.
2. Cream the Butter and Sugar:
In a large bowl, cream together the softened butter and granulated sugar. Use a mixer or a wooden spoon to beat until the mixture is light and fluffy. This step is crucial for a tender cookie!
3. Add Vanilla:
Mix in the vanilla extract into the creamed butter and sugar until combined. It will add wonderful flavor to your cookies!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, shredded coconut, and salt. This helps to ensure even mixing later.
5. Mix Dry Ingredients with Wet:
Gradually add the dry mixture to the butter mixture, stirring until everything is evenly combined and you have a cohesive dough.
6. Shape the Cookies:
Scoop out about 1 tablespoon of dough and roll it into a ball between your hands. Repeat until all the dough is formed into balls.
7. Coat in Coconut:
Roll each ball lightly in the extra shredded coconut to give a nice coating on the outside. This will add a delightful texture!
8. Prepare for Baking:
Place the coconut-coated balls on your prepared baking sheet, making sure to leave about 2 inches of space between them to allow for spreading during baking.
9. Create Thumbprint Indentations:
Using your thumb or the back of a small spoon, gently press down in the center of each cookie ball to create an indentation. Be careful not to press too hard!
10. Fill with Jam:
Fill each thumbprint with about 1/2 teaspoon of pineapple jam. This will add a burst of tropical flavor in every bite!
11. Optional Jam Layer:
If you’d like, you can add a small dollop of apricot or mango jam on top of the pineapple jam for an extra kick of flavor.
12. Bake the Cookies:
Bake your cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to ensure they don’t overbake!
13. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. After that, carefully transfer them to a wire rack to cool completely.
14. Serve and Enjoy!
Your tropical, chewy, and coconutty thumbprint cookies are now ready to be served! Enjoy them with a nice cup of tea or coffee!
Can I Use Different Jams for the Filling?
Absolutely! While pineapple jam is a classic choice, you can substitute it with any fruit jam or preserves you like. Apricot and mango jam are great options for an extra flavor layer!
What Can I Use Instead of Unsalted Butter?
If you only have salted butter, that’s okay! Just reduce the added salt in the recipe to about 1/8 teaspoon to balance the flavor. Alternatively, you could use coconut oil for a dairy-free version.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to 3 months. Just let them thaw at room temperature when you’re ready to enjoy!
Can I Make the Dough Ahead of Time?
Yes, you can make the dough ahead of time! Wrap it tightly in plastic wrap and refrigerate for up to 2 days or freeze for up to a month. Just let it thaw in the fridge before rolling and baking.
