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Pineapple Coconut Thumbprint Cookies Recipe

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★★★★★

4.5 from 77 reviews

These Pineapple Coconut Thumbprint Cookies are a tropical twist on the classic thumbprint cookie, featuring a buttery coconut crust rolled in shredded coconut and filled with a tangy pineapple preserve center. Perfectly golden with a burst of lemony pineapple flavor, these cookies are delightful for any occasion.

Ingredients

Scale

Preserve Filling

  • 1/2 cup (160g) pineapple preserves
  • 1 tsp lemon zest
  • 2 tsp fresh lemon juice

Egg Wash

  • 1 large egg mixed with 1 1/2 tsp water

Coating

  • 1 3/4 cup (150g) shredded sweetened coconut

Cookie Dough

  • 1 cup (226g) unsalted butter, cold and diced into small cubes
  • 2/3 cup (140g) granulated sugar
  • 1/2 tsp salt
  • 1 Tbsp real coconut extract
  • 2 cups (284g) all-purpose flour

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and lightly butter a rimmed baking sheet to prepare for baking.
  2. Prepare Preserve Mixture: In a small mixing bowl, gently stir together the pineapple preserves, lemon zest, and lemon juice. Set this mixture aside for later use as the cookie filling.
  3. Prepare Egg Wash: In a separate small bowl, whisk together the large egg and 1 1/2 teaspoons of water until well blended. Set aside.
  4. Prepare Coconut Coating: Place the shredded sweetened coconut in another separate bowl and set aside.
  5. Make Dough Base: In the bowl of an electric stand mixer fitted with the paddle attachment, combine the cold, diced butter, granulated sugar, and salt. Mix on medium speed until the mixture is well combined and resembles a creamy texture.
  6. Add Flavor and Flour: Mix in the coconut extract thoroughly, then add the all-purpose flour and mix until the dough just comes together.
  7. Form Dough Balls: Scoop the dough out in even tablespoons and roll each portion into a ball.
  8. Coat Dough Balls: Roll each dough ball first in the egg wash, then in the shredded coconut, gently pressing the coconut into the dough to ensure it sticks well.
  9. Shape Cookies: Transfer the coated dough balls to plates, then make an indentation in the center of each ball with your thumb to create a thumbprint.
  10. Fill Cookies: Fill each thumbprint indentation with approximately 1/2 teaspoon of the pineapple preserve mixture.
  11. Chill Dough: Freeze the shaped and filled cookies for 10 minutes or chill in the refrigerator for 30 minutes to firm up the dough before baking.
  12. Bake Cookies: Remove 12 cookies at a time from the fridge and arrange them on the prepared baking sheet. Bake in the preheated oven for 17 to 19 minutes or until the coconut is golden brown around the edges.
  13. Cool: Allow the cookies to cool on the baking sheet for several minutes, then transfer them to a wire rack to cool completely.
  14. Repeat Baking: Repeat the chilling and baking process with any remaining cookies. Store the cooled cookies in an airtight container to maintain freshness.

Notes

  • Make sure the butter is cold to help achieve a tender and flaky cookie texture.
  • Gently pressing the coconut onto the dough ensures it sticks properly and adds a nice texture.
  • Chilling the dough before baking prevents the cookies from spreading too much.
  • You can use unsweetened coconut if you prefer a less sweet cookie, but the texture might differ slightly.
  • These cookies can be stored in an airtight container at room temperature for up to one week.

Keywords: Pineapple Coconut Thumbprint Cookies, thumbprint cookies, pineapple preserves, coconut cookies, tropical cookies, homemade cookies, lemon zest cookies

Find it online: https://thefoodrecipe.com/pineapple-coconut-thumbprint-cookies-recipe/